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Easy Clam Chowder


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Rate this recipe 4.3/5 (4 Votes)


  • 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


Servings 4
Adapted from


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.


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