Newport Clam Chowder

Mitakola's Note:

This is my adaptation of a dish I had many years ago at Custies

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8-10

Yield: 8.0 bowls

• ½ cup butter
• 14 ounces chicken broth
• 1 ½ large onions , chopped
• 1 garlic clove , crushed
• 1 stalk celery , diced
• ¾ cup all-purpose flour
• 2 lbs hard-shelled clams , shucked with liquid
• 6 (8 ounce) jars clam juice
• 1 lb boiling potato , peeled and chopped
• 3 cups half-and-half cream
• 1 tablespoon fresh dill weed , chopped
• 1⁄8; teaspoon dried thyme
• ½ teaspoon salt
• 1⁄8; teaspoon white pepper
• 1 scallion top (to garnish)

Directions:

1. Melt butter in a large kettle or stock pot over medium heat. Add onions and celery,saute until clear. add garlic and saute 1 minute 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 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. add chichen broth 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.
5. serve with garnish of scallion tops.

Reviews

[HotPepperRosemaryJelly]

I loved going to Custy's and I loved this chowda!!! Is Custy's still open? Probably not, but I loved the place when I lived back east we used to go all the time! One more thing I didn't have fresh clams so I used Chicken of the Sea's Premium whole baby clams! (two pouches) They come in a pouch and the clam juice I used was bottled. And I sprinkled some Old Bay seasoning on the top! Delish! Thanks for the memories!!! Jelly :)