15 Minute Clam Chowder Recipe

• 2 cans clams, drained
• 2 celery stalks, chopped
• 2 tablespoons dehydrated onion
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 can cream of potato soup
• 1 pint half and half or milk

Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams but do not boil again.