My Pantry Clam Chowder - cooking recipe

Ingredients

3/4 c. chopped onion
1 large clove garlic, pressed
1 can potato soup
1 (15 oz.) can chopped clams (reserve juice)
1 small bay leaf
1 Tbsp. dried parsley
1 Tbsp. white wine Worcestershire sauce
2 tsp. green Tabasco sauce
1/2 tsp. margarine
1/2 tsp. celery seed
1/2 tsp. dill weed

Preparation

Saute onion in 2 tablespoons olive oil. Stir in garlic. Add other ingredients. Using soup can, add clam juice and fill with milk. Heat on low long enough to blend flavors. Do not boil.