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Return to browsing category: Fish & Seafood

Newport Clam Chowder by Linda Weir serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

An excellent clam chowder that's ready in 1 hour.

Ingredients:

1/2 C

Butter

1 1/2

Large Onion

3/4 C

All-Purpose Flour

1 50 oz

Clams (Costco)

2 14 oz

Clam Juice

1 lb

Potatoes; peeled, boiled & chopped

3 C

Half and Half

3 slice

Bacon

Salt & Pepper to taste

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. Slice bacon into small bits and cook. Add to butter & onions.
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.

Categories:

Fish & Seafood
Main Dishes
Peanut/Nut Free
Soups