• 1 stick butter
  • 1 onion, chopped
  • 6 cans concentrated cream of potato soup
  • 2 quarts half and half
  • 2 small cans clams, drained (more if desired)
  • Salt and pepper to taste

In a heavy pot with a lid (that is oven proof) , sauté the onion in the butter. Stir in the remaining ingredients. Cover and bake in a preheated 275 °F. oven for 2 1/2 to 2 hours. Stir occasionally.