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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Betty Jewell
  • 1â�„2 cup chopped onion
  • 1â�„2 cup chopped celery
  • 1 TBS butter or margarine
  • 1 10.75-ounce can New England clam chowder
  • 1 10.75-ounce can condensed cream of potato soup
  • 1 10.75-ounce can condensed cream of celery soup
  • 1 6.5-ounce can minced clams
  • 4 cups half-and-half cream
In a large pan, cook onion and celery in butter or margarine. Add clam chowder, potato soup, celery soup, clams and half-and-half, and heat through.
(This recipe was contributed as part of a "Cook of the Week" feature.)

The Spencer Group - Click for Website
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Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
West Piedmont Workforce Investment Board - Click for Website
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