Ingredients (8)
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unsalted butter 3 tablespoons
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large yellow onion, chopped 1
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cream of potato soup 1 can (10¾ ounces)
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half-and-half 1½ cups
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whole baby clams, undrained 2 can (10 ounces each)
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freshly ground black pepper, to taste
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Categories (4)
Steps (3)
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1
In a large saucepan or Dutch oven, melt butter over medium heat, add onions, and cook for 5 minutes, or until translucent.
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2
Stir in the seasoning mix, cream of potato soup, half-and-half, and liquid from the clams until well-blended. Cook uncovered until heated through, but not boiling, then add the clams.
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3
Season with pepper, to taste. Serve hot. (For a pop of color and freshness, garnish with chopped parsley.)
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