Quick Clam Chowder

by: Stephanie H.
1 (10.75 oz) can clam chowder
1 can cream of potato soup
1 can cream of celery soup
2 (6.5) oz cans mined clams w/juice
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic or 1/2 tsp garlic powder
1 T butter
1 quart Half n Half or Whipping Cream
2 cups potatoes, chopped into small cubes and cooked till tender (OPTIONAL)

Sauté onion, celery and garlic with butter until tender (about 10-15 minutes; I actually chop all 3 of mine in the food processor). Combine soups, sautéed vegetables, potatoes and half n half in a soup pot and bring to a boil. Make sure to stir so that it does not burn. Turn on low and simmer till ready to eat. You can also combine all and cook in a crock pot on low for 4-6 hours. This recipe is easily doubled and tripled. ***when doubling and tripling only add one more clove of fresh garlic per recipe or 1/8 tsp of powdered garlic)