Newport Clam Chowder

Ingredients

• 1/4 cup butter
• 1 medium onion, chopped
• 1/4 cup flour, plus
• 2 tablespoons flour
• 2 cups shucked clams (I used 4 cans, canned chopped and baby clams with juice)

• 3 (8 ounce) bottles clam juice
• 1/2 lb boiling potato, peeled chopped and cooked
• 1 1/2 cups half-and-half cream (I use fat free)
• salt and pepper
• 1/4 teaspoon chopped fresh dill or i used 1/4 teaspoon dried dill

Directions

1. 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. 2

   Cook peeled and chopped potatoes until tender; drain and set aside.

3. 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. 4

   Bring to a simmer while stirring constantly, continue stirring and slowly bring to a boil; reduce heat, add cooked potatoes.

5. 5

   Mix in half and half, salt and pepper and chopped or dried dill, heat through but do-not boil, enjoy.