Newport Clam Chowder

Name: Newport Clam Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8-10 bowls, 8-10 serving(s)
Ingredients: 1/2 cup butter; 14 ounces chicken broth; 1 1/2 large onions, chopped; 1 garlic clove, crushed; 1 stalk celery, diced; 3/4 cup all-purpose flour; 2 lbs hard-shelled clams, shucked with liquid; 6 (8 ounce) jars clam juice; 1 lb boiling potato, peeled and chopped; 3 cups half-and-half cream; 1 tablespoon fresh dill weed, chopped; 1/8 teaspoon dried thyme; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 1 scallion top (to garnish)

Submitted by Mitakola

"This is my adaptation of a dish I had many years ago at Custies"

Download

Ready In:: 1hr
Ingredients:: 15
Yields:: 8-10 bowls
Serves:: 8-10

ingredients

¹⁄₂ cup butter
14 ounces chicken broth
1 ¹⁄₂ large onions, chopped
1 garlic clove, crushed
1 stalk celery, diced
³⁄₄ cup all-purpose flour
2 lbs hard-shelled clams, shucked with liquid
6 (8 ounce) jars clam juice
1 lb boiling potato, peeled and chopped
3 cups half-and-half cream
1 tablespoon fresh dill weed, chopped
¹⁄₈ teaspoon dried thyme
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon white pepper
1 scallion top (to garnish)

directions

Melt butter in a large kettle or stock pot over medium heat. Add onions and celery,saute until clear. add garlic and saute 1 minute Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
In a saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. add chichen broth 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.
serve with garnish of scallion tops.

Questions & Replies

Got a question? Share it with the community!

Reviews

I loved going to Custy's and I loved this chowda!!! Is Custy's still open? Probably not, but I loved the place when I lived back east we used to go all the time! One more thing I didn't have fresh clams so I used Chicken of the Sea's Premium whole baby clams! (two pouches) They come in a pouch and the clam juice I used was bottled. And I sprinkled some Old Bay seasoning on the top! Delish! Thanks for the memories!!! Jelly :)

HotPepperRosemaryJe

RECIPE SUBMITTED BY

Mitakola

I love to cook for family and friends. I've done alot of jobs in my life, even was a Chef, but cooking is my passion.BBQ, Chili and Seafood are my favorite things to make... But I'll try anything! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

View Full Profile