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

Instructions

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.