- 4 medium potatoes, peeled and cubed
- 2 medium onions, chopped
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 2 quarts milk
- 5 dozen clams
- 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
New England Clam Chowder
Time: 45 minutes Simple, Serves 10 - 12
Rinse the clams as described in Cooking Tips . Steam with water and remove clams from shells. Remove the little "black wedding bands" from their necks, rinse again, chop the clams and set aside. Strain the remaining liquid, the clam broth, (consisting of water and drippings from the steamed clams) and set aside.
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 kettle or pot, 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 kettle or pot. Add clams and remaining ingredients; heat thoroughly and serve.