New England Clam Chowder Recipe

By carol gorman

Ingredients

• 4 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 1/2 cup butter or margarine
• 3/4 cup all-purpose flour
• 2 quarts milk
• 3 cans (6-1/2 ounces each) chopped clams, undrained
• 2 to 3 teaspoons salt
• 1 teaspoon ground sage
• 1 teaspoon ground thyme
• 1/2 teaspoon celery salt
• 1/2 teaspoon pepper
• Minced fresh parsley
• 3 strips cooked bacon

Preparation

Step 1

Place potatoes in a saucepan and cover with water; bring to boil. cover and cook until tender. meanwhile, in a Dutch oven, saute 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).

Originally published as New England Clam Chowder in Country
December/January 1995, p49