Manhattan Seafood Chowder - cooking recipe

Ingredients

1 -2 medium onion, chopped
3 garlic cloves, minced
2 tablespoons butter
2 (10 3/4 ounce) cans tomato soup
46 ounces vegetable juice
6 cups milk
2 teaspoons basil
2 teaspoons oregano
1/2 teaspoon pepper
2 carrots, chopped
1 potato, chopped
1 zucchini, chopped
1 (7 1/2 ounce) can salmon
1 (5 ounce) can baby clams
1 (6 ounce) can medium shrimp
1 (7 1/2 ounce) can crabmeat
1 (8 ounce) jar clam juice (optional)

Preparation

In large pot or dutch oven cook onion and garlic in butter until tender.
Stir in soup and V-8 juice.
Add milk and seasonings.
Add carrots, potato, zucchini, and seafood.
Cook over low to medium heat until the potatoes are tender.