Grandma Eichler'S Clam Chowder - cooking recipe

Ingredients

2 large potatoes, peeled and cubed
1 small onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
4 (8 oz.) cans minced or whole clams
1/2 c. flour
6 c. milk
1 lb. small scallops
2 Tbsp. butter or margarine

Preparation

Cook first 5 ingredients in juice from clams about 10 minutes or until vegetables are tender.
Combine flour and milk; add to vegetable mixture.
Cook over medium heat until mixture thickens, stirring occasionally.
Add butter.
Stir in clams and scallops. Continue cooking over low heat until clams are heated through and scallops turn white.
Do not boil or overcook scallops.