| | Directions | | Spray a slow cooker with nonfat cooking spray. Put into the slow cooker the shoup, clams, hash brown potatoes, onion, and half and half. Stir until well mixed. Cover and cook on low for 8 to 9 hours. 2 points per cup |
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| Ingredients | | - |  | 3 cans 98% fat-free cream of celery soup (10 3/4 ounce cans) |
| - | | 2 cans chopped clams, not drained (6 1/2 ounce cans) |
| - | | 1 package frozen, fat-free shredded hash brown potatoes (1 lb bag) |
| - | | 1/2 cup frozen chopped onion |
| - | | 1 pin fat-free half and half |
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