From the kitchen of Dawn Zaruba
3 cans cream of potato soup
2 cans New England clam chowder
1/2 cup butter (1 stick)
1 small onion, diced
1 pint half-and-half (2 cups)
2 small cans chopped clams with the juice
Combine all ingredients in slow cooker.
Cover. Cook on low 2-4 hours.
Yield: 4-5 servings
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