New England Clam Chowder

4 med potatoes, cubed 

2 med onions, chopped

½ C butter or marg 

3/4 C flour

2 qt milk  

2-3 tsp salt

3 cans (6 ½ oz) chopped clams undrained

1 tsp ground sage 

1 tsp ground thyme

½ tsp celery salt 

½ tsp pepper

minced fresh parsley

Boil potatoes, cook until tender. Sauté onions in butter, add flour, mix until smooth. Stir in milk, cook over med. heat stirring constantly until thick. Drain potatoes and add to sauce, add clams and heat through.