Saute: 1 stick oleo
1 lg. or 2 sm. onions, finely chopped
2 cans Doxie minced clams (drained and save juice)
6 cans cream of potato soup
3 cans New England clam chowder

Add clam and onion mixture to soups and gradually add 2 quarts half and half. Mix well. Bake at 200 degrees for approximately 4 hours. Stir every hour. If soup is too thick, use clam juice to thin. May be made ahead and reheated.