New England Clam Chowder

1 cup chopped onion
1 cup chopped celery
2 tbsp. butter
2 small cans chopped clams, drained
4 cans cream of potato
2 cans New England clam chowder
6 cans water
2 tbsp. chicken base
1 tsp. thyme
1 tsp. white pepper (or black)
2 tbsp. minced parsley

Saute onions and celery in butter until tender.  Add chicken base, clams and seasonings, bring to a boil.  Simmer 30 minutes. 
Add canned soups.  Return to simmer for 15 minutes.
Add parsley.
Serve in bowls with a pat of butter on top.
Option:  Add 1/2 cup diced bacon when cooking vegetables.