Instead of ordering out, declare clam chowder a Friday night tradition at your place. Fragrant dillweed gives this Creamy Clam Chowder a colorful presentation. Serve it in bowls that have been warmed in the oven.
Drain clams, reserving liquid. Cover clams and chill until needed. If necessary, add water to reserved clam liquid to make 1-3/4 cups.
In a 3-1/2- or 4-quart slow cooker combine the clam liquid and potatoes. Stir in soup and dillweed.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in clams and enough half-and-half to make desired consistency. Cover and cook for 1 hour more. Makes 6 main-dish servings (9 cups).