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!"

Rated 4.7 from 276 votes

1/2 cup butter

1 1/2 large onions, chopped

3/4 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

1/2 teaspoon chopped fresh dill weed

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.

Newport Clam Chowder

What You Need

Instructions

Popular Recipes List