• 2 (10.75 ounce) can condensed cream of potato soup
• 2 (10.75 ounce) can New England clam chowder
• 3 (6.5 ounce) cans minced clams
• 1 quart half-and-half cream
• 1 pint heavy whipping cream

1. Pour all ingredients into the slow cooker and mix together. Cover, and cook on low for 6 to 8 hours.

My husband loves clam chowder, so this is a favorite to make in the wintertime!