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3 cans New England clam
3 cans cream of potato soup
1 can cream of celery soup
1 can minced clams, undrained
3 half pt. whipping cream
fresh ground pepper
minced fresh parsley

Do not dilute soups. Do not drain clams. Combine
soups, clams and cream in a 6 quart pan. Heat, stirring
occasionally, until hot, but do not allow to boil. Serve
garnished with pepper and parsley. Makes 12 servings of 8
ounces each.

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