Newport Clam Chowder

Newport Clam Chowder

by Jonathan Garcia 1 year ago
4.8 (10)
30 minutes
336.9 kcal
25.8 g carbs
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Description

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
  • 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
  1. 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. 2. In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
  3. 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. 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.
Nutrition Facts
serving: 8 servings
calories: 336.9 kcal
carbohydrates: 25.8 g
protein: 9.1 g
saturated fat: 13.8 g
cholesterol: 78 mg
sodium: 626.5 mg
fiber: 1.8 g
sugar: 1.8 g