Newport Clam Chowder

Recipe by Mitakola
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8-10
YIELD: 8-10 bowls
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
  • 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.
  • 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.
  • serve with garnish of scallion tops.
Advertisement