2 c. diced potatoes
1/2 c. chopped onion
1/2 c. chopped celery
1/4 tsp. salt
1 c. water
1 can condensed Manhattan style clam chowder
1 (7 1/2 oz.) minced clams, drained
3 tbsp. white dry wine
1/2 c. whipping cream
2 tbsp. parsley

In large saucepan combine first 5 ingredients, cook covered until potatoes are tender, 10 minutes. Add chowder, milk, clams and wine. Heat, don't boil, stir whip cream in. Season with salt and pepper. Sprinkle with parsley. 4 servings.