Clam Chowder

[jglass]

Clam Chowder

SERVES 4 -6
2 cups water
1 pinch salt
4 cups peeled chopped potatoes
1/2 cup finely chopped onion
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon celery seed
2 tablespoons dried parsley flakes
1 (12 ounce) can evaporated milk
2 (10 ounce) cans baby clams
salt and pepper

Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
Drain juice from clams into potatoes and reserve clams for later.
Add parsley and milk to potatoes, and stir well.
Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
Stir in clams; and season to taste with salt and pepper.
Cook for 5-10 minutes more or until heated through.
Serve.