Brent’s Nana’s Clam Chowder

1 medium cooking onion

butter

1½ cup water

3 large potatoes (cubed)

4 carrots

4 celery stocks

variety of veggies (all chopped)

1 can tomato soup

1 can milk

1 can baby clams (undrained)

dash Tabasco

dash black pepper

3 bay leaves

Fry onions in butter, in large pot, then add water.

Chop or cube your choice of veggies; let veggies boil for about 15 minutes before adding milk and soup.

Add baby clams.

Season to taste with Tabasco and pepper.

Add clam nectar last.

From the kitchen of

Brent Eriksson

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