1/4 c. butter
1 sm. onion, chopped
3 cans (10 3/4 oz. size) cream of potato soup
1 can (10 3/4 oz. size) clam chowder soup
1 can (6 1/2 oz. size) minced clams
1 qt. half & half
Salt & pepper to taste

In oven - safe pot, saute onion in butter until limp. Add remaining ingredients and mix well. Bake covered in 250 degree oven for 2-2 1/2 hours or in large slow cooker on low for 4-5 hours.

Note: Use milk in place of half & half for fewer calories and lower fat content. If desired, clams may be added near end of simmering time. Recipe may be doubled. Increase baking time to 4 hours and slow cooker time to 6-8 hours.