Ingredients
4 medium potatoes, peeled and cubed2 medium onions, chopped1/2 cup butter3/4 cup all-purpose flour2 quarts milk3 cans (6-1/2 ounces each) chopped clams, undrained2 to 3 teaspoons salt1 teaspoon ground sage1 teaspoon ground thyme1/2 teaspoon celery salt1/2 teaspoon pepperMinced fresh parsley
Preparation
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.
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.
Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.
