Clam Chowder

Ingredients:

1 (6 ounce) can baby clams

1/4 cup water or bottled clam juice

4 medium potatoes, diced

1 medium sized onion, diced

2 cups milk

1 (12 ounce) can evaporated milk

2 tablespoons butter or margarine

1 tablespoon dried parsley

1/4 teaspoon dried thyme

1/2 teaspoon seafood seasoning

2 pinches celery salt

black pepper to taste

1 cup soda crackers, crumbled

Directions:

1 Drain juice from the clams into a medium size pot, set the

clams aside. Add water or bottled clam juice. Add potatoes and

onions to the pot and cover. Cook over a medium heat until potatoes

are soft. Stirring occasionally.

2 Add milk, evaporated milk, butter or margarine, parsley, thyme,

seafood seasoning, celery salt, salt and pepper to taste, cracker

crumbs and clams.

3 Simmer until soup is about to boil, be careful not to let it

boil. Serve hot. Makes 4 servings