1/5 c. onion, chopped
1/4 c. butter
1/2-1/4 c. flour
1 can New England clam chowder
1 can cream of mushroom soup
2 cans (6 1/2 oz.) clams & juice
1 lg. potato, diced
1 qt. half & half

Saute onion in butter. Thicken with flour. Cook together rest of ingredients. Heat on medium to low heat. Cook until the potatoes are fully cooked. Add half & half. Heat well but slowly.