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New England Clam Chowder |
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Serves: 10 Print this RecipeI wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day. Rachel Nydam Uxbridge, Massachusetts 4 medium potatoes, peeled and cubed 2 medium onions, chopped 1/2 cup butter or margarine 3/4 cup all-purpose flour 8 cups milk 3 (6 1/2-ounce) cans 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 Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until tender. Meanwhile, in a Dutch oven, sauté onions in butter until tender. Add flour; mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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