New England Clam Chowder - cooking recipe

Ingredients

2 Tbsp. margarine
2 medium onions, diced
2 Tbsp. flour
1/4 tsp. celery salt
1/4 tsp. pepper
1 1/2 tsp. salt
3 c. diced pared potatoes
2 c. scalded whole milk
1 (11 oz.) can chopped clams, drain and reserve juice

Preparation

In a large pot, melt margarine.
Add onions and cook until tender.
Add flour, celery salt and pepper; blend.
Add salt, clam liquid with enough water added to make 2 cups and potatoes.
Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.
Add milk and clams and warm through.
Makes 6 servings.
Best if made a day ahead.