Easy Clam Chowder

By carvalhohm

Ingredients

• 3 10-3/4 oz. cans cream of potato soup
• 2 10-3/4 oz. cans New England clam chowder
• 1/2 c. butter, diced
• 1 pt. half-and-half
• 2 6-1/2 oz. cans chopped clams
• 1/3 c. sherry or chicken broth

Details

Servings 4
Adapted from gooseberrypatch.com

Preparation

Step 1

Combine first 4 ingredients in a slow cooker; mix well. Drain clam juice into slow cooker; refrigerate clams. Cover and cook on low setting for 2 to 4 hours. During last 45 minutes of cooking, stir in clams and sherry or broth.

Makes 4 to 6 servings.