New England Clam Chowder
From Recipes
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | Taste of Home |
| Yield / serves | 10-12 servings |
| Rating | (unrated) |
Ingredients
- 4 medium potatoes, peeled and cubed
- 2 medium onions, chopped
- 1/2 c butter
- 3/4 c all-purpose flour
- 2 qt milk
- 3 cans (6.5 oz each) chopped clams, undrained
- 2-3 t salt
- 1 t ground sage
- 1 t ground thyme
- 1/2 t celery salt
- 1/2 t pepper
- minced fresh parsley
Preparation
Place potatoes in a saucepan and over with water, bring to a boil. Cover and cook until tender. Meanwhile, in a 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 the potatoes; add to the Dutch oven. Add clams and remaining ingredients; heat through.
