Chowder - Clam 'Newport' (Fresh)

By Kwasome

Ingredients

• 1/2 cup butter
• 1 1/2 large onions, chopped
• 3/4 cup all-purpose flour
• 1 quart shucked clams, with liquid
• 6 (8 ounce) jars clam juice
• 1 pound boiling potatoes, peeled and chopped
• 3 cups half-and-half cream salt and pepper to taste
• 1/2 teaspoon chopped fresh dill weed

Details

Servings 8
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

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 to 4 minutes. Set aside to cool.

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

3. In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.

4. 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.