Newport Clam Chowder recipe

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Ingredients

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

Nutrition Info

336.9 calories
carbohydrate: 25.8 g
cholesterol: 78 mg
fat: 22.4 g
fiber: 1.8 g
protein: 9.1 g
saturatedFat: 13.8 g
servingSize: -
sodium: 626.5 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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!

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