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Newport Clam Chowder


Yummy Clam Chowder!!

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  • 1/2 C Butter
  • 1 1/2 large onions, chopped
  • 3/4 C Flour
  • 1 Quart shucked clams with liquid
  • 6 (8) 0z jars clam juice
  • 1 Lb Potatoes, peeled and chopped
  • 3 C Half and Half
  • salt and pepper to taste
  • 1/2 teaspoon chopped fresh dill weed


Preparation time 30mins
Cooking time 30mins


Step 1

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 2-4 minutes.

In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.

In a small sauce pan, cover peeled potatoes with water. Bring to a boil and cook until 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.

Can substitute 5 C Chichen stock for 5 of the jars of clam juice


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