1 (10.75 ounce) can Campbell's condensed cream of celery soup
1 (10.75 ounce) can Campbell's condensed cream of potato soup
1 (15 ounce) can Snow's New England clam chowder
2 (6.5 ounce) cans Snow's minced clams, 1 drained, 1 not drained
1 quart half-and-half cream
1 pint heavy whipping cream
bacon bits for garnish

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 2 to 4 hours, until heated through. Garnish each bowl of clam chowder with bacon bits.

Submitted by: Rusty Barton