Newport Clam Chowder

sobota, 25 stycznia 2014

Newport Clam Chowder

Time: 1 hrs


  • 1/4 cup butter
  • 1 medium onion, chopped
  • 1/4 cup flour, plus
  • 2 tablespoons flour
  • 2 cups shucked clams (I used 4 cans, canned chopped and baby clams with juice)
  • 3 (8 ounce) bottles clam juice
  • 1/2 lb boiling potato, peeled chopped and cooked
  • 1 1/2 cups half-and-half cream (I use fat free)
  • salt and pepper
  • 1/4 teaspoon chopped fresh dill or 1/4 teaspoon i used 1/4 teaspoon dried dill


  • 1 Melt butter in a large kettle or stock pot over medium heat, add onions and cook until clear; stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes; set aside to cool.
  • 2 Cook peeled and chopped potatoes until tender; drain and set aside.
  • 3 If using shucked clams, in a separate pot, bring clams and clam juice to a boil; reduce heat and simmer for 15 minutes; OTHERWISE add clam juice and clams to butter,onion and flour mixture.
  • 4 Bring to a simmer while stirring constantly, continue stirring and slowly bring to a boil; reduce heat, add cooked potatoes.
  • 5 Mix in half and half, salt and pepper and chopped or dried dill, heat through but do-not boil, enjoy.

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