Midwest Clam Chowder -- Quad-Cities Online Recipe Book
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Midwest Clam Chowder

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1 medium onion, chopped
2 tablespoons butter
2 cans (10-3/4 ounces each) New England clam chowder
2 cans (10-3/4 ounces each) cream of potato soup
2 cans (6-1/2 ounces each) minced clams, undrained
2-2/3 cups half and half


In a 4-quart Dutch oven, cook onion in butter until soft. Stir in clam chowder, potato soup, undrained clams and half and half. Cover and bake in a 300 degree oven for 50 to 60 minutes, stirring once. Serves 6-8.

Nancy Baum

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