NEWPORT CLAM CHOWDER

By Beefman-2

NEWPORT CLAM CHOWDER

Ingredients

• 1/2 CUP BUTTER
• 1 1/2 LARGE ONIONS CHOPPED
• 3/4 CUP ALL PURPOSE FLOWER
• 1 QUART SHUCKED CLAMS W/ LIQUID
• 6 8 OZ JARS OF CLAM JUICE
• 1 LBS BOILED POTATOES
• 3 CUPS HALF AND HALF
• SALT & PEPPER TO TASTE
• 1/2 TSP DILL WEED

Preparation

Step 1

MELT BUTTER IN LARGE STOCK POT, ADD
ONIONS SAUTÉ UNTIL CLEAR, STIR IN FLOUR
AND COOK OVER LOW HEAT, SET ASIDE
SEPARATE POT BRING CLAMS AND CLAM
JUICE TO A BOIL REDUCE HEAT AND SIMMER
15 MINS. IN ANOTHER PAN BOIL POTATOES
TILL TENDER DRAIN AND SET ASIDE. SLOWLY
POUR CLAM STOCK OVER BUTTER / ONION
MIX BRING TO A BOIL REDUCE HEAT TO
SIMMER. SLOWLY MIX IN REMAIN
INGREDIENTS HEAT THROUGHLY DO NOT
BOIL.