Ingredients
Ingredients:
1 can Cambpell’s Cream of Chicken soup
1 can Campbell’s Cream of Potato soup
1 can milk
1 large can (the tall one) baby clams (with juice and all)
2 large red potatoes with skin, scrubbed
salt for boiling the potatoes
3 ribs celery, sliced 1/4"
fresh ground pepper
pinch cayenne
Equipment:
Crockpot
Saucepan
Rubber spatula to get the soup out of cans and stir with
Can opener
Preparation
Steps: Turn crockpot on High
Dump first 4 ingredients into crockpot
Dice the potatoes medium-small and boil them in saucepan for 2 minutes in enough water to cover with a little salt, drain immediately and add to crockpot
Add celery
Add black and cayenne pepper (say “BAM” if you feel you must)
Let it all get to a simmer again, stir it once in a while so it doesn’t stick to the bottom
It’s done when the potatoes and celery are tender, maybe an hour or a bit more.
Enjoy.
