4 large onions, chopped
1/4 cup butter
8 medium potatoes, peeled and cubed
1 tablespoon salt
1/2 teaspoon pepper
4 stalks celery
3 carrots, finely chopped
4 cups milk
2 cups grated cheddar cheese
2 cans clams, drained
1 teaspoon dried parsley or fresh to taste
Saute onions, carrots, and celery in a 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 take out some of the liquid before adding milk.
Save to return to the soup later if it seems too thick. Add milk,
cheese, stirring until cheese is melted. Add clams. Heat through,
but do not boil or the cheese curdles. Stir in parsley. Enjoy
with some crusty bread.