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
Serving size: 1 serving.
Percent daily values based on a 2000 calorie diet.
