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Newport Clam Chowder

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Recipe Summary Newport Clam Chowder

This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!

Ingredients | Bridget Atkinson Solicitors Newport

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

Directions

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.

Info | Bridget Atkinson Solicitors Newport

prep: 30 mins cook: 30 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Newport Clam Chowder

Soups, Stews and Chili Recipes, Chowders, Clam Chowder Recipes,

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Bridget Atkinson Solicitors Newport : Danielle caddy holistic intuitive transformation coach, energy medicine practitioner, naturopathic nutrition, raw food.