Newport Clam Chowder
Yummy Clam Chowder!!
- 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
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