Double Clam Chowder - cooking recipe

Ingredients

1 (10 3/4 oz.) can Campbell's condensed cream of celery soup
1 (10 3/4 oz.) can Campbell's condensed New England clam chowder
1 (6 1/2 oz.) can clams, undrained
1 soup can milk
1 soup can water
chopped fresh parsley for garnish

Preparation

In a 2-quart saucepan over medium heat, combine all ingredients except parsley.
Heat through, stirring occasionally. Do not boil.
Garnish with parsley.
Makes about 5 1/2 cups or 5 servings.