- 1 (10.75 ounce) can condensed cream of celery soup, undiluted
- 1 (10.75 ounce) can condensed New England clam chowder, undiluted
- ¼ teaspoon white pepper
- 1 (10.75 ounce) can condensed cream of potato soup, undiluted
- 2 cups milk
- 1 teaspoon butter
- 1 (6.5 ounce) can chopped clams, drained
1. In a large saucepan, combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.