Title: Quick Clam Chowder

Ingredients:

3 (10 1/2 oz.) cans of New England clam chowder

4 (101/2 oz.) cans cream potato soup

2 (101/2 oz.) cans cream of celery soup

1 stick of butter or similar quantity of olive oil

1 onion

1 quart of half and half

2 (6 to 7 oz.) cans of minced clams

Directions:

Sauté the onion in butter or olive oil. Heat all the ingredients in a 200° oven for four hours or in a crockpot (on low) for six hours. It makes approximately 6 quarts of chowder.