Clam Chowder

• 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.