posted by BeckyB 02-04-101 3:15 PM
Taste of Homes Complete Guide to Country Cooking.
New England Clam Chowder
4 Medium Potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter or margarine
3/4 cup flour
2 quarts milk
3 cans (6 1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon rubbed 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, 12-15 minutes.
Meanwhile, in a soup kettle or 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 kettle. Add clams and remaining ingredients; heat through.
Yield: 10-12 servings (3 quarts)