Lorna’S “Semi-Homemade” Clam Chowder

1. 1

   Using a dutch oven, saute one chopped onion in all of that butter.

2. 2

   Add the 2 cans of minced clams (reserving the juice) to the butter and onions and cook for about 3 minutes. Stirring occasionally.

3. 3

   Add 2 cans of chunky clam chowder, 3 cans of cream of potato soup, the quart of half & half to the pan, and the reserved clam juice. Add as much salt & pepper as you wish.

4. 4

   Bake uncovered for 4 hours at 200 degrees. Stir every hour.

5. 5

   Serve with crusty bread or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.