5 (10 3/4 oz.) cans cream of potato soup
6 c. half & half
1 (10 oz.) can whole baby clams, undrained
1 tbsp. dried minced onion
1 tbsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
Hot pepper sauce (such as Tabasco)
Salt & freshly ground pepper
1/4 c. butter, melted
Minced fresh parsley

Heat soup with half & half in heavy large saucepan over medium heat. Add next 6 ingredients. Season with salt and pepper. Reduce heat to low. Simmer gently until thickened, stirring frequently, about 15 minutes. Drizzle butter on top. Ladle soup into bowls. Garnish with parsley. Cook time 15-20 minutes. Serves 10-12.