Newport Clam Chowder

"This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!"

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 337 Calories

Ingredients

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

Recipe Instructions

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 to 4 minutes. Set aside to cool.

Step 2

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

Step 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.

Step 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.