Clam Chowder

1 tb Garlic; minced
1 Onion; chopped
2 tb Butter
2 cn (10-oz) chicen broth
1 cn (6-oz) clams; undrained
2 cn (10-oz) condensed cream of potato soup; undiluted
1 -(up to) 2 ts Pepper
1/2 c Half and half


Saute garlic and onion in butter until tender. Add broth and next three ingredients, stirring well. Bring to a boil; reduce heat and simmer 15 minutes. Add half-and-half, stirring well. Cook over medium heat until thoroughly heated.