2 large onions, cut into large chunks
3 celery stalks, cut into bite-sized slices
1/4 cup (1/2 stick) butter
1 1/2 cups milk
5 potatoes, peeled and cut into large bite-sized chunks
6 (6 oz. ea.) cans or 3 (10 oz. ea.) cans clams (with juice)
1 (23 oz.) can Campbell's tomato soup (family size)
pepper, to taste

In large pot, sauté onions and celery in butter. Add juice from the canned clams, milk and potatoes. Cover and cook on low till potatoes are tender. Add tomato soup and clams and continue to cook on low until soup begins to boil. Add pepper, to taste. Enjoy!

Submitted by: Patricia Rossi