Clam Chowder

By Thom7747

This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!

Ingredients

• 1/2 cup butter
• 1 onion, chopped
• 1 large leek (white only), 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 (quarter inch square)
• 3 cups half-and-half cream
• salt and pepper to taste
• 1/2 teaspoon chopped fresh dill weed or 1 teaspoon dry

Preparation

Step 1

Melt butter in a large kettle or stock pot over medium heat. Add onion and leek 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.