(w/secrets from meat cutter at Market Basket!)

2 stalks Celery
1 lg onions
2 T butter
2 cans Snow’s New England Clam Chowder (condensed) or 1 can each: Clam/Corn Chowder (condensed)
2 cans lowfat evaporated milk
1 jar clam juice
1 can chopped clams (with juice)
1 can tiny shrimp (drained)
1+ lbs chowder fish (I get it at Market Basket. Ask for “chowder fish”)
1 can cream style corn or whole kernel (optional)
2-4 slices of cooked bacon (crumbled)
Directions:
• Cook chopped onions and celery in a soup pot with 2 T butter
• Add cans of soup
• Add cans of evaporated milk. You can also add a little milk or ½&½…about ¼ to ½ a cup
• Do not boil, but heat soup until hot then add cans of clams, shrimp and chowder fish (I don’t cut up the chowder fish…it falls apart when it’s cooked)
• Cook until fish breaks apart
• Old Bay seasoning (optional)
• ENJOY!