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Submitted by: Pamela Line from Granite City, IL
Originally shared on the web 07/22/2013

1 onion, chopped
1 stick butter
2 10-3/4 oz. cans clam chowder
3 10-3/4 oz. cans cream of potato soup
6-1/2 oz. can minced clams, drained
1 qt. half-and-half

In a small skillet, sauté onion in butter until tender. In a 6 quart slow cooker, combine with soups and clams. Cover and heat on low for 4 to 6 hours. Add half-and-half during last 2 hours of cooking. Makes 6 servings.