Taste of Home's New England Clam Chowder
By ksgroves
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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
Details
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)
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