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.

Garden Chowder

 2 medium Zucchini, chopped

1 medium Onion, chopped

2 T fresh Parsley, minced

1 tsp dry Basil

1/3 cup Butter

1/3 cup Flour

1 tsp Salt

1/4 tsp Pepper

3 cups Water

3 cubes Chicken Bouillon

1 tsp Lemon juice

1 (14.5 oz) diced Tomatoes, undrained

1 (12 oz) can Evaporated Milk

1 (10 oz) pkg Frozen Corn

1/4 cup Parmesan Cheese, grated

2 cups Cheddar Cheese, grated

Pinch sugar, optional

Sauté zucchini, onion, parsley, and basil in butter to tenderize veggies. Stir in flour, salt and paper. Gradually stir in water.  Add bouillon and lemon juice; mix well. Bring to a boil, stir 2 minutes.  Add tomatoes, milk and corn.  Bring to boil again, then reduce heat; cover and simmer for 5 minutes or until corn is tender.  Just before serving, stir in cheeses until melted.  Add sugar.  Garnish with parsley.