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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is great on a cool, rainy day. One of the few soups I can get my picky teen to eat! Ingredients:
4 medium potatoes, peeled and cubed |
2 medium onions, chopped |
1/2 cup butter or margarine |
3/4 cup all-purpose flour |
2 quarts (8 cups) milk |
3 cans (6-1/2 oz. each) diced or chopped clams, drained |
2 tsp. salt |
1/2 - 1 tsp. ground sage |
1 tsp. ground thyme |
1/2 tsp. celery seed or celery salt |
1/2 tsp. pepper |
minced parsley |
Directions:
1. Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until tender. Meanwhile, in a large pot, sauté onions in butter until tender. Add flour; mix until smooth and cook for a minute. Slowly stir in milk (use a whisk, if necessary). Cook over medium heat, stirring constantly, until thickened and somewhat bubbly (this will take a little bit of time - do not walk away, the bottom will begin to stick).
2. Drain potatoes; add to large pot. Add clams and remaining ingredients; heat through.
3. Serve with oyster crackers, or saltines with butter, or you can even serve it in a bread bowl.
4. *I am not a big fan of sage so I only use a 1/2 tsp. If you like the taste, go ahead and use the whole tsp.
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