newport clam chowder

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 1/2 large onions, chopped
• 3/4 cup all-purpose flour
• 1 quart shucked clams, with liquid
• 6 (8 ounce) jars clam juice
• 1 pound boiling potatoes, peeled and chopped
• 3 cups half-and-half cream
• salt and pepper to taste
• 1/2 teaspoon chopped fresh dill weed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• melt butter in a large kettle or stock pot over medium heat. add onions and saute until clear. stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. set aside to cool.
• in a separate pot, bring clams and clam juice to a boil. reduce heat and simmer for 15 minutes.
• in a small saucepan, cover peeled potatoes with water. bring to a boil and cook until potatoes are tender, about 15 minutes. drain and set aside.
• slowly pour hot clam stock into butter/flour mixture while stirring constantly. continue stirring and slowly bring to a boil. reduce heat and add cooked potatoes. mix in half and half, salt and pepper and chopped dill. heat through but do not boil.