Ingredients

The following ingredients have 4 Servings
  • 1 Tbs. olive oil
  • 1/2 onion (chopped)
  • 2 18.5 oz. cans of New England Clam Chowder
  • 2 18.5 oz. cans of creamy potato soup (I used one with bacon and cheese)
  • 3 6 1/2 oz. cans chopped clams (drained of juices)
  • 2 Tbs. butter
  • 1 pint half-and-half
  • 1 Tbs. ground pepper

Instruction

  • Place olive oil and onion in a microwave safe bowl. Stir to coat. Microwave for 45-90 minutes, stirring halfway through, until onions are translucent.
  • Add onion and remaining ingredients to the crock of a slow cooker. Stir to combine.
  • Cook on low for 3-4 hours, stirring occasionally.
  • Serve hot, with oyster crackers or saltines.