Clam Chowder

4 potatoes, cubed
2 onions, chopped
½ c. butter
¾ c. flour
2 quarts milk
3 cans chopped clams
salt
1 tsp. sage
1 tsp. thyme
½ tsp. celery salt
½ tsp. pepper

Cook potatoes until tender. Sauté onions in butter. Add flour and mix until smooth. Stir in milk. Cook over medium heat stirring constantly until thick and bubbly. Add potatoes. Add clams and remaining ingredients.