New England Clam Chowder

This recipe is from Taste of Homes Soup 2008 issue.

Ingrediants:

4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley

Directions:

Place potatoes in a saucepan and cover with water; bring to 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 potatoes; add to Dutch oven. Add clams and remaining ingrediants; heat through. Yield 10 - 12 servings (3 quarts)

We have made this recipe a few times. A few things I noted about this recipe is that the stirring after adding the milk can take a long time, so I have turned up the heat to get the bubbly reaction faster, it also seems to thicken faster if you turn it to medium high instead of just medium. There don't seem to be any negative flavor consequences from cooking it on medium high.

On a scale of 1 - 5 my husband and I both rate this a 3.

Overall this soup is very filling and has a great flavor to it.