Recipe: Slow-Cooker Clam Chowder

1 onion, diced
2 stalks Celery, diced
1 tbsp olive oil
2 8oz cans of clams
1 8oz bottle of clam juice
3 russet potatoes, cubed into bite-sized pieces
12 oz can fat-fre evaporated milk

In a skillet, saute the onions and celery in the olive oil. Transfer to a slow cooker and add other ingredients execpt canned milk. Cover and cook on high for three (3) hours (or on low for six (6) hours). During the last hour add the milk. Season with salt and pepper. Serve with hearty whole grain bread.

Serves: 4
Calories: 385
Fat: 5
Carbs: 56
Protein: 28