Ingredients
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) 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

Directions
Place potatoes in a saucepan and cover with water; bring to boil. cover and cook until tender. 

Meanwhile, in a Dutch oven, saute 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. Yield: 10-12 servings (3 quarts).

 
Source:  www.tasteofhome.com