Easy Clam Chowder
- 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
Adapted from gooseberrypatch.com
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.