New England Style Clam Chowder - cooking recipe

Ingredients

3 cans minced clams
1 stick butter
1/2 c. celery, diced
2 cans evaporated milk
2 small cartons half and half
2 medium potatoes, diced
3 cans cream of potato soup
6 dashes black pepper
4 dashes Texas Pete
1 medium onion, diced

Preparation

Saute onion, celery and potato in butter.
Add clams and juice.
Simmer for 15 minutes.
Add potato soup.
Simmer for 1 hour; stir often.
Do not boil. Add evaporated milk and half and half.
Bring to a high simmer without boiling.
Add pepper and Texas Pete.
Serve hot.
Serves 8.
Freezes well.