Clam Chowder - cooking recipe

Ingredients

3 cans New England clam chowder
3 cans cream of potato soup
1 can cream of celery soup
1 can minced clams, undrained (2 cans is better)
chopped onion or chopped leeks that have been sauteed in butter
3 pt. half and half
fresh ground pepper
minced parsley

Preparation

Do not dilute soups and do not drain clams.
Combine soups, clams and cream in 6-quart pan and heat, stirring occasionally until hot.
Do not boil.
Garnish with pepper and parsley.
Can be made in a crock-pot on low for 6 hours.