Directions:
Drain one can of Captain Curt's Chopped Ocean Clams (discard juice) and combine with a can of Captain Curt's Condensed Clam Chowder. Fill empty chowder can to the top with heavy cream (15oz) and add to pot. Add 4 tablespoons of butter or margarine. Heat in a double boiler or crock pot (recommended) or simmer slowly, stirring often until hot (165 degrees).