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.

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