2 stalks celery
3 med. potatoes
1 med. tomato
1 tbsp. oil
1 med. chopped onion
1 qt. chicken broth
1 (11 1/2 oz.) can tomato vegetable juice
1 can diced green chilies
10 oz. frozen corn
2 cans tuna, drained
1 can chopped clams

Trim ends of celery: thinly sliced, cut potatoes into 1/2 inch cubes. Core and dice tomatoes. In a 5 or 6 quart pot, over medium heat, combine oil, onion and celery, stir often until onion is fairly browned, about 8 minutes. Add broth, juice, chilies and potatoes. Bring to boil and cover and simmer until done, about 20 minutes. Add corn, tomatoes, tuna and clams. Simmer covered until hot, about 3 minutes.