Makes 8 to 10 servings
1 quart (4 cups) half & half
2 cans (14.5 oz. each) whole white potatoes, drained and cubed
2 cans (10.75 oz. each) condensed cream of mushroom soup, undiluted
1 bag (16 oz.) frozen shredded has brown potatoes
1 medium onion, minced
1/2 cup (1 stick) butter, diced
1 teaspoon salt
1 teaspoon black pepper
4 cans (about 6 oz. each) minced clams
2 cans (about 4 oz. each) tiny shrimp, drained & rinsed
1. Combine half & half, canned potatoes, mushroom soup, frozen hash brown potatoes, onion, butter, salt & pepper in a 5 or 6 quart slow cooker. Mix well.
2. Add clams and shrimp; stir gently.
3. Cover; cook on LOW for 4 to 5 hours.
I want to hear what people think of this. To me, the frozen hash browns give this chowder a nice texture and consistency. Everyone at the Clam Bake loves it!