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Submitted by: Virginia Watson from Scranton, PA
Originally shared on the web 01/03/2020

1/2 c. butter, melted
2 T. onion powder
2 t. dried thyme
2 stalks celery, chopped
46-oz. can clam juice
2 cubes chicken bouillon
2 bay leaves
3 16-oz. cans whole potatoes, drained and diced
3 10-oz. cans whole baby clams
2 c. light cream
2 c. milk
salt and pepper to taste

Stir together butter, onion powder, thyme and celery in a slow cooker; cover and cook on high setting for 30 minutes. Add clam juice, bouillon, bay leaves and potatoes. Cover and continue cooking on high setting for 2 hours. Add undrained clams; reduce heat to low setting. Cover and cook for 2 more hours. Stir in cream and milk; cover and cook one more hour, or until heated through. Before serving, discard bay leaves; add salt and pepper to taste. Serves 6.