Newport Clam Chowder

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

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   serve with garnish of scallion tops.