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Newport Clam Chowder

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“This chowder is outstanding. The best I have ever made or eaten. It won the chowder cook off a few years ago.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large kettle or stock pot over medium heat, add onions and cook until clear; stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes; set aside to cool.
  2. Cook peeled and chopped potatoes until tender; drain and set aside.
  3. If using shucked clams, in a separate pot, bring clams and clam juice to a boil; reduce heat and simmer for 15 minutes; OTHERWISE add clam juice and clams to butter,onion and flour mixture.
  4. Bring to a simmer while stirring constantly, continue stirring and slowly bring to a boil; reduce heat, add cooked potatoes.
  5. Mix in half and half, salt and pepper and chopped or dried dill, heat through but do-not boil, enjoy.

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