Newport Clam Chowder

Yummy Clam Chowder!!

Newport Clam Chowder
Newport Clam Chowder

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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