Newport Clam Chowder Recipe #352910
This is my adaptation of a dish I had many years ago at Custies
by Mitakola
1 hour | 30 min prep
SERVES 8 -10 , 8 -10 bowls
- 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)
- 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.
- In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
- 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.
- 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.
- serve with garnish of scallion tops.
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5 stars