Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Onions chopped |
| ¼ cup | Butter |
| 8 smalls | Potatoes, peeled and cubed |
| 1 tablespoon | Salt |
| ½ teaspoon | Pepper |
| 4 eaches | Celery stalks |
| 4 \N | Carrots finely chopped |
| 4 cups | Milk |
| 2 cups | Grated cheddar cheese |
| 2 cans | Clams, drained |
| 1 teaspoon | Dried parsley or fresh |
Saute onion, carrots and celery in heavy saucepan until tender. Add potatoes, salt and pepper and cover with boiling water. Simmer covered for 20 minutes or until potatoes are tender.It may be necessary to remove some of the liquid before adding milk. Save that liquid in case you find the chowder too thick. Add the milk and cheese and stir until cheese is melted, add clams and heat through but do not boil or cheese will curdle Stir in parsley. Enjoy with crusty bread.
Recipe from Harrowsmith cookbook.