Ingredients

• 2 cups diced potato - use frozen “Potatoes O’Brien”
• 1/2 cup chopped celery
• 1/4 tsp salt
• 1 cup water
• 1 can manhattan -style clam chowder (can substitute other cream soup (mushroom,celery) and add about 1/4 cup of V8)
• 1 can (7 1/2 oz) clams, minced, drained
• 3 Tbsp wine
• 1/2 cup sour cream
• 2 Tbsp minced parsley
• 1 cup milk

Directions

1. In a large saucepan, combine potato, onion, celery, salt, and water
2. Cook covered till potatoes are tender, about 10 min.
3. Mash slightly
4. Add chowder, 1 cup milk, clams, and wine
5. Heat but do not boil
6. Stir in sour cream and sprinkle with parsley