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New England Clam Chowder



Place potatoes in a saucepan and cover with water; bring to a boil.
Cover and cook until tender.
Meanwhile, in a large pot, saute onions in butter until tender.
Add flour; mix until smooth, about 1 minute.
Stir in milk.
Cook over medium heat, stirring constantly until thickened and bubbly.
Drain potatoes; add to the onion mixture.
Add clams and remaining ingredients; heat through.
Makes approximately 3 quarts.