New England Clam Chowder

• 4 whole Medium Potatoes, Peeled And Cubed
• 2 whole Medium Onions, Chopped
• 1/2 cups Butter Or Margarine
• 3/4 cups All-purpose Flour
• 2 quarts Milk
• 3 cans (6-1/2 Oz. Size) Chopped Or Minced Clams, Drained
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Sage
• 1/2 teaspoons Celery Seed Or Celery Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Ground Thyme
• Minced Parsley, For Garnish

1. Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until tender.
2. Meanwhile, in a large pot, saute onions in butter until tender. Add flour; mix until smooth, about 1 minute. Stir in milk.
3. Cook over medium heat, stirring constantly until thickened and bubbly. Drain potatoes; add to the onion mixture. Add clams and remaining ingredients; heat through.
4. Makes approximately 3 quarts.

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

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