- 1/2 cup margarine
- 1 onion, chopped
- 3 (19 ounce) cans New England clam chowder
- 4 (6.5 ounce) cans minced clams
- 5 (10.75 ounce) cans condensed cream of potato soup
- 4 pints half-and-half cream
- Preheat oven to 200 Degrees F (105 Degrees C).
- Saute the onion in butter. Combine the clam chowder, minced clams, cream of potato soup and half and half in a large roasting pan. Bake for 4 hours.