Step 1

Wash and dice potatoes (I like to leave the skin on and also cut mine into larger chunks)

Step 2

Add potatoes, onions and celery to slow cooker and toss with flour to coat

Step 3

Slowly stir in vegetable broth then add garlic powder, thyme and dill

Step 4

Cover and cook on high for 2-3 hours or low for 4-6 or until potatoes are tender

Step 5

Stir in entire can of clams and oysters along with heavy cream

Step 6

Cover and heat for another 15 minutes or so on high

Step 7

Add salt and pepper to taste and serve with a crusty bread or as desired