Name: Newport Clam Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Butter - ½ cup; Onions, chopped - 1 ½ large; All-purpose flour - ¾ cup; Shucked clams, with liquid - 1 quart; Clam juice - 6 (8 ounce) jars; Boiling potatoes, peeled and chopped - 1 pound; Half-and-half cream - 3 cups; Salt and pepper to taste - 3 cups; Chopped fresh dill weed - ½ teaspoon

Ingredients for - Newport Clam Chowder

1. Butter ½ cup

2. Onions, chopped 1 ½ large

3. All-purpose flour ¾ cup

4. Shucked clams, with liquid 1 quart

5. Clam juice 6 (8 ounce) jars

6. Boiling potatoes, peeled and chopped 1 pound

7. Half-and-half cream 3 cups

8. Salt and pepper to taste 3 cups

9. Chopped fresh dill weed ½ teaspoon

How to cook deliciously - Newport Clam Chowder

1 . Stage

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 . Stage

In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.

3 . Stage

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 . Stage

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.