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.
Servings: 4
Nutrition Facts
Nutrition (per serving): 334.08 calories, 34% calories from fat, 12.73g total fat, 77.02g cholesterol, 1122.51mg sodium, 996.04mg potassium, 25.43g carbohydrates, 1.11g fiber, 24.32g net carbs, 28.77g protein.
Percent daily values based on a 2000 calorie diet. Nutrition calculated from recipe ingredients.
