I love this creamy soup. So I decided that it was time to make it both in the crockpot, and more like grandma used to make. I also needed it to be more low-carb friendly. So here is the recipe I made with rave reviews. ( My husband makes the “that’s disgusting face” when I talk about making it.) He is now a convert too!

Ingredients

3 – 13 oz cans of minced clams
1 – 12oz can of Evaporated milk
2 – 10.5 oz cans of cream of mushroom soup.  Low sodium if you can find it
2 Tbsp butter
1/4 tsp black pepper
1 stalk finely minced celery
1/2 cup diced onion
4 cups diced Yukon Gold potatoes
1/4 tsp Old Bay seasoning
1 bay leaf
1/2 tsp chopped parsley
6 sliced crispy cooked bacon crumbled to sprinkle on top
1/4 cup mozzarella cheese
1/4 cup Parmesean cheese
1/8 cup sharp cheddar shredded for topping

Directions

Drain clams juice into lined crockpot.
Refrigerate clams until later
Combine Evaporated milk, Cream soups, butter and celery, onions, black pepper, potatoes, and bay leaf.
Cover and cook on low at least 4 hours.
30 minutes before serving add clams and 1/4″ cubes of extra firm tofu, and mozzarella and Parmesan cheeses.
Stir well to combine without breaking tofu.
Remove Bay leaf, serve warm with crumbled bacon, and shredded cheddar as topping. (You can add finely chopped green onions if desired.)