Nanie's Clam Chowder
From the Kitchen of Sarah Huff
2 small onions
1 quart half n' half
1-2 cans minced or chopped clams (your preference)
It seems like it should be more complex because it tasted so damned good, but its actually quite simple. Chop the onions very finely, or into small squares, for the amateur. Sautee them until they are well cooked, in butter. (Shay, that means soft all the way through). Once the onions are thoroughly cooked, add the clams and all the juice. You may add more than the recipe calls for if you wish. Sean has even added oysters and made "seafood chowder". It depends on your preference. By the way, they sell canned clams in the tuna section of your local grocery. Let them simmer for a few minutes, then add the 2 cans of potato soup. Depending if you want a thicker or thinner chowder, add one or two cans of half n' half. You can add skim milk, or 2% milk if you desire. After it is heated through, it is ready to serve. Serve with oyster crackers, or French Bread. Make sure to pretend you slaved all day over the stove to impress your target. The flavor of this famous recipe will not give your lasy ass away....I promise.