New England Clam Chowder

Hazel Smith's Hot Dish Recipe of the Week

New England Clam Chowder

1 small onion chopped fine
1/2 cup chopped celery
2 tablespoons butter
2 cups peeled and chopped potatoes
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 7-ounce can minced clams
Sprinkle paprika

Sauté onion and celery in butter in a large saucepan until tender, not brown. Add potatoes, water, salt and pepper. Simmer covered 15 minutes or until potatoes are tender. Stir in milk and clams. Heat to serving temperature (do not boil). Serve in warmed bowls. Sprinkle with paprika.