Newport Clam Chowder

By Robin_h

Yummy Clam Chowder!!

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

Details

Preparation time 30mins
Cooking time 30mins

Preparation

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