Newport Clam Chowder
Source of Recipe
unknown
List of Ingredients
1/4 cup butter
3/4 large onions, chopped
1/4 cup and 2 tablespoons all-purpose flour
2 cups shucked clams, with liquid
3 (8 ounce) jars clam juice
1/2 pound boiling potatoes, peeled and chopped
1-1/2 cups half-and-half cream
salt and pepper to taste
1/4 teaspoon chopped fresh dill weed
Recipe
1 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.
2 In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
3 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.
4 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.
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