Newport Clam Chowder

Newport Clam Chowder
  • 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


  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.

04/07/2017
Newport Clam Chowder, recipe PT15M PT1H 5 455 calories

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