Newport Clam Chowder recipe
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- ½ cup butter 1 ½ large onions, chopped ¾ 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 ½ teaspoon chopped fresh dill weed
Nutrition Info
- 336.9 caloriescarbohydrate: 25.8 gcholesterol: 78 mgfat: 22.4 gfiber: 1.8 gprotein: 9.1 gsaturatedFat: 13.8 gservingSize: -sodium: 626.5 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Newport Clam Chowder
Directions
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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.