Clam Chowder
posted by Marilyn Harris -
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.