CLAM CHOWDER

2 small cans diced clams (drained)

1 small onion (diced)

1/2 stick butter

1 quart half-and-half

2 cans Campbell's New England Clam Chowder

2 cans Campbell's Cream of Potato soup

Sauté onion and clams in butter.  Mix soups with half-and-half.  Add onions and clams to soup mixture.  Cook on stove top on low - stirring frequently until bubbly.

CRAB BISQUE SOUP

8 oz crab meat                                      4 oz mushrooms

1 large onion                                        2 cloves garlic

1/2 cup skim milk                                 3 large ribs celery

3 large carrots                                      1/3 cup chicken broth               

2 cans mushroom soup                        4 teaspoons Old Bay seasoning 

2 teaspoons lemon pepper                    2 teaspoons garlic powder                   

2 teaspoons white pepper                     2 teaspoons celery salt

Dice onion, garlic, celery, and carrots.  Put 1/3 cup chicken broth in a three quart sauce pan.  Stir in vegetables, cover and bring to simmer and allow vegetables to "sweat" for 8 to 9 minutes.  Stir.  Check for just cooked; do not overcook.  Add crab, mushroom soup, mushrooms, milk and spices.  Bring to a simmer.  Stir.  After five minutes, taste and adjust spices.

SHRIMP, OKRA AND TOMATO GUMBO

2 lbs okra                                            1/4 cup vegetable oil

2 cups chopped canned tomatoes         1 cup chopped onion

1 cup chopped celery                           1 3/4 teaspoons salt

1/2 teaspoon cayenne                           5 bay leaves

2 quarts water                                      2 lbs medium shrimp, peeled &                         

                                                                 Deveined

Wash the okra in cool water.  Remove the caps and tips and cut into 1/4 inch rounds.  Heat the oil in a large pot over medium-high heat.  Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.  Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.  Add the salt, cayenne, bay leaves, and water.  Stir and bring to a boil.  Reduce heat to medium and simmer, uncovered, for 15 minutes.  Add shrimp and cook, stirring occasionally, for 30 minutes.  Remove the bay leaves and serve in deep bowls.  Can be served over rice if you prefer.

SHRIMP CREOLE

1/4 cup canola oil                                 1 can (20 oz) tomatoes

1 cup chopped celery                           1 cup beef broth

1 cup chopped onions                          1 teaspoon salt

2 green onions, sliced                          2 tablespoons chili powder

1/2 cup chopped pepper                       1/2 teaspoon celery seed

1 teaspoon sugar                                  1/8 teaspoon hot red pepper sauce

2 tablespoons flour                                         2 lbs shrimp, cleaned & cooked

Heat the oil in a saucepan; mix in celery, onions, green onions, green pepper, sugar, and flour.  Cook over low heat, stirring frequently for 10 minutes.  Stir in the tomatoes.  Cook 10 minutes, stirring frequently.  Mix in the broth, salt, chili powder, celery seed, and hot red pepper sauce.  Cover loosely and cook over very low heat for one hour.  Add the shrimp.  Heat thoroughly.  Serve with boiled rice.  Serves 4 to 6.