Newport Clam Chowder

Name: Newport Clam Chowder
Total time: 60
Yield: 8
Ingredients: 0.5 cup butter; 1.5 large onions, chopped; 0.75 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; 0.5 teaspoon chopped fresh dill weed

Recipe by OMMIE3 from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

•

0.5 cup butter
•

1.5 large onions, chopped
•

0.75 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
•

0.5 teaspoon chopped fresh dill weed

Instructions

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