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4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter or margarine
3/4 cup all-purpose flour
8 cups milk
3 (6 1/2-ounce) cans chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley


Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until tender. Meanwhile, in a Dutch oven, sauté onions in butter until tender. Add flour; mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.


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