Newport Clam Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter
• 14 ounces chicken broth
• 1 1/2 large onions, chopped
• 1 garlic clove, crushed
• 1 stalk celery, diced
• 3/4 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
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 scallion top (to garnish)

Recipe

• 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.