New England Clam Chowder

 

 

4
medium potatoes, peeled and chubed
2
medium onions, chopped
1/2
cup butter
3/4
cup all-purpose flour
2
quarts milk
3
6-1/2 ounce cans chopped clams, undrained
2-3
teaspoons salt
1
teaspoon ground sage
1
teaspoon ground thyme
1/2
teaspoon celery salt
1/2
teaspoon pepper
minced fresh parsley

 

 

Place potatoes in a saucepan and cover with water; bring to a boil.  Cover and cook until tender.  Meanwhile, in a Dutch oven, sauté onions in butter until tender.  Add flour; mix until smooth.  Stir in milk.  Cook over medium heat, stirring constantly, until thickened and bubbly.  Drain potatoes; add to Dutch oven.  Add clams and remaining ingredients; heat through. 

 

Yield 10-12 servings (3 quarts).