Prep 5 mins
Cook 5 mins
This is from a Quick Cooking magazine Nov./Dec. 1998 issue
- 1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
- 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
- 1 (10 3/4 ounce) cancondensed cream of onion soup, undiluted
- 3 cups half-and-half cream
- 2 (6 1/2 ounce) canschopped clams, drained
- In a saucepan, combine the soups and cream; cook over medium heat until heated through.
- Add clams and heat through (do not boil).