1 large chopped onion
2 to 4 ribs celery
1 stick butter
2 c. water
6 potatoes, diced
2 to 3 diced carrots
2 cans cream of mushroom soup
2 cans evaporated milk
1 can corn
4 cans chopped clams
salt and pepper to taste

Sauté onion and celery in butter until "tender." Add water, the juice from the clams, diced potatoes and carrots. Simmer on medium heat 15 to 20 minutes until vegetables are tender. Stir in the mushroom soup and evaporated milk and simmer until hot. Add the clams and corn; heat and serve.

Can use more clams if you like.