3 cans undiluted cream of potato soup
2 cans undiluted New England clam chowder
1/2 minced med. onion
1/2 stick butter
1 can minced clams (reserve liquid)
1 qt. half & half

Saute onions and mince clams in butter for 15 minutes. Reserve liquid from clams. In crock pot, combine potato soup and clam chowder, add onions and clam mixture. Stir well. Add half & half and liquid from minced clams. Cook on high for 4 hours and then on low until ready to serve. Stir occasionally.