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Hearty Clam Chowder

3 (10 1/2-ounce) cans New England clam chowder soup
3 (10 1/2-ounce) cans cream of potato soup
1 (10 1/2-ounce) can cream of celery soup
1 1/2 pints whipping cream (see Note)
2 (6 1/2-ounce) cans minced clams, drained
Fresh ground pepper, to taste


In a slow cooker, stir together soups, whipping cream, clams and pepper. Heat on low for about 4 hours.

Note: For a lighter chowder, substitute half-and-half or whole milk for whipping cream.

Makes 10 servings.

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