Taste of Home's New England Clam Chowder

By ksgroves

Ingredients

• 4 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 1/2 cup butter
• 3/4 cup flour
• 2 quarts milk
• 3 cans (6 1/2 ounces each) chopped clams, undrained
• 2 to 3 tsp salt
• 1 tsp ground sage
• 1 tsp ground thyme
• 1/2 tsp celery salt
• 1/2 tsp pepper
• Minced fresh parsley

Preparation

Step 1

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cook, covered, until potatoes are tender, about 15 minutes.

Meanwhile, in a Dutch oven, saute onions in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Drain potatoes; add to Dutch oven. Add clams and the remaining ingredients; heat through.

Yield: 10-12 servings (3 quarts)