1 tbsp. minced garlic
1 sm. onion
2 tbsp. butter
2 (10 1/2 oz.) cans chicken broth (no salt added)
1 (6 1/2 oz.) can clams, drained or undrained
2 (10 3/4 oz.) cream of potato soup
2 tsp. pepper
1/2 c. Half and Half

Sauté onions and garlic in butter until tender. Add broth and next three ingredients, stir well. Bring to boil, reduce heat. Simmer for 15 minutes. Add Half and Half, cook over medium heat until thoroughly heated.

Yield: 1 1/2 quarts.