1/4 cup finely chopped onion

1/4 cup finely chopped celery

1 (12 oz.) can cream of potato soup

1 (10 oz.) can clam juice

2 (6 1/2 oz.) cans undrained chopped clams

black pepper to taste

2 cups half & half

1/8 cup butter

In a soup pot, cook the chopped onion and celery until tender. Add the potato soup, undrained chopped clams, clam juice, and a small amount of pepper to taste and heat thoroughly. Add the half & half and the butter and heat until hot, but do not boil.