6 large potatoes (cubed)
1 (8 oz) package sliced fresh mushrooms
1 yellow onion (chopped)
1/2 green bell pepper (minced)
2 quarts half-and-half
5 (6 oz) cans clams in clam juice (undrained)
2 (10.75 oz) cans condensed cream of mushroom soup
1/2 cup butter
1 tbsp chopped parsley
salt and ground black pepper
1 pinch seafood seasoning
Bring to boil a large pot of lightly salted water and add potatoes, mushrooms, onion, and green pepper. Reduce heat to low; cook vegetables at a simmer until potatoes are tender, about 30 minutes. Drain. Place boiled vegetables back into the pot and raise heat to medium.
Stir half-and-half, clams with their juice, cream of mushroom soup, butter and parsley into vegetables; bring to a boil, stirring occasionally. Reduce heat to low and simmer until thickened, about 30 minutes; stir often. Season with salt, black pepper, and seafood seasoning.