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Friday, November 27, 2015

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.

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