Manhattan Seafood Chowder

• 1 -2 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons butter
• 2 (10 3/4 ounce) cans tomato soup
• 46 ounces vegetable juice
• 6 cups milk
• 2 teaspoons basil
• 2 teaspoons oregano
• 1/2 teaspoon pepper
• 2 carrots, chopped
• 1 potato, chopped
• 1 zucchini, chopped
• 1 (7 1/2 ounce) can salmon
• 1 (5 ounce) can baby clams
• 1 (6 ounce) can medium shrimp
• 1 (7 1/2 ounce) can crabmeat
• 1 (8 ounce) jar clam juice (optional)

1. In large pot or dutch oven cook onion and garlic in butter until tender.
2. Stir in soup and V-8 juice.
3. Add milk and seasonings.
4. Add carrots, potato, zucchini, and seafood.
5. Cook over low to medium heat until the potatoes are tender.

onion, garlic, butter, tomato soup, vegetable juice, milk, basil, oregano, pepper, carrots, potato, zucchini, salmon, baby clams, shrimp, crabmeat, clam juice

Taken from www.food.com/recipe/manhattan-seafood-chowder-329237 (may not work)