1 can (6 1/2 oz.) minced clams (drain & reserve juice)
1 tbsp. butter
1/2 onion, minced

Saute above ingredients 10 minutes.

Add:

2 cans New England style (Doxsee) clam chowder soup (15 oz.)
1 can (10 1/2 oz.) cream of celery soup
2 cans (10 1/2 oz.) cream of potato soup
The reserved clam juice
1 qt. half & half

Heat very slowly, do not let boil. Crock pot works well for this.