INGREDIENTS

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

Method

1. Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. Cover, and cook on low for 6 to 8 hours.

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