Karen's New England Clam Chowder
A recipe from the Sneaky Kitchen by Karen Danielson
5 10-3/4 oz. cans condensed cream of potato soup
6 cups fat free Half-and-Half 
1 10-ounce can whole baby clams (undrained)
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
hot sauce (to taste)
salt & freshly ground pepper (to taste)
2 Tbsp butter, melted 
minced fresh parsley

Heat soup with half-and-half in heavy large saucepan over medium heat. Add next 6 ingredients. Season with salt & pepper.  

Reduce heat to low. Simmer gently until thickened, stirring frequently, about 15 minutes. Drizzle butter on top. Ladle soup into bowls. Garnish with the fresh minced parsley.

If the chowder isn't thick enough to suit, you can do one of two things: stir in instant potato flakes & keep adding & stirring until chowder reaches desired thickness, or, stir in Wondra flour, a little at a time, & continue adding & stirring until chowder reaches the desired thickness. If thickening with flour, simmer an additional 2-3 minutes so no raw flour taste remains.