Creamy Clam Chowder

• 1 large onion, chopped
• 1 cup butter
• 2 (6 1/2 ounce) cans minced clams (Drain and reserve the juice)
• 6 (10 1/2 ounce) cans cream of potato soup
• 3 (18 7/8 ounce) cans New England clam chowder
• 12 gallon half-and-half

1. In a 10-inch skillet, saute onion till translucent (clear).
2. Add minced clams; saute about 1 minute more.
3. In an oven-safe Dutch oven, combine all remaining ingredients (including reserved clam juice).
4. Bake in oven at 200, uncovered, for 4 hours, stirring occasionally.

onion, butter, cream of potato soup, clam chowder

Taken from www.food.com/recipe/creamy-clam-chowder-41845 (may not work)