Newport Clam Chowder Recipe #106808
This chowder is outstanding. The best I have ever made or eaten. It won the chowder cook off a few years ago.
by Barb Gertz
1 hour | 30 min prep
SERVES 4
- 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
- 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.
- Cook peeled and chopped potatoes until tender; drain and set aside.
- 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.
- Bring to a simmer while stirring constantly, continue stirring and slowly bring to a boil; reduce heat, add cooked potatoes.
- Mix in half and half, salt and pepper and chopped or dried dill, heat through but do-not boil, enjoy.
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5 stars