New England Clam Chowder

• 4 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 1/2 cup butter
• 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

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.

potatoes, onions, butter, flour, milk, salt, ground sage, ground thyme, celery salt, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/new-england-clam-chowder/ (may not work)