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Volume III
October 14, 2011

Weekly Home / Recipe Center

Clam Chowder

Serves 6


1 onion, chopped
1 stick butter
2 (10 3/4-ounce) cans clam chowder soups
3 (10 3/4-ounce) cans cream of potato soup
1 (6 1/2-ounce) can minced clams, drained
1 quart half and half

In a small skillet, sauté onion in butter until tender. In a 6-quart slow cooker, combine with soups and clams. Cover and heat on low for 4 to 6 hours. Add half-and- half during last 2 hours of cooking.

From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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