#2791 - Seafood Chowder

(by Shirley McNevich)

2 - 18oz. cans New England style clam chowder
2 - 8oz. cans whole baby oysters (drained and rinsed)
2 - 10oz. cans whole baby clams (drained and rinsed)
1/2 lb. cooked shrimp (peeled)
1/2 lb. lump crab meat
2 cups milk
1 cup butter
salt and pepper if necessary

In a Dutch oven add clam chowder, oysters, clams, cooked shrimp, crab meat, milk and butter--cook on medium low heat while stirring. Add salt and pepper if necessary. Serve as soon as it's hot.