Newport Clam Chowder

Name: Newport Clam Chowder recipe
Prep time: 30 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Global
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

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. 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.

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