Wilma's Clam Chowder

Ingredients

• 2 tablespoons butter 
• 0.1 teaspoon celery salt 
• 6.5 ounce clams minced canned
• 1 tablespoon parsley dried
• 0.3 teaspoon thyme leaves dried
• 12 fluid ounce evaporated milk canned
• 4 servings ground pepper black to taste
• 2 cups milk 
• 0.5 teaspoon old bay seasoning tm 
• 1  onion diced finely
• 4  potatoes diced
• 1 cup saltines crushed
• 0.3 cup water 

Equipment

• pot

Directions

1. Drain juice from the clams into a medium size pot, set the clams aside.
2. Add water or bottled clam juice.
3. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
4. Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
5. Simmer until soup is about to boil, be careful not to let it boil.
6. Serve hot.