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

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

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

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

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

Cover and heat for another 15 minutes or so on high

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