1 stick butter
1 large onion
2 cans minced clams, drain and save juice
3 cans clam chowder
6 cans cream of potato soup
1/2 gal. half and half cream

Mix all ingredients together in a large pot; cover and bake at 200°F for four hours or simmer for four hours. Stir every hour. If mixture becomes too thick, add the extra clam juice. This freezes well.