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Newport Clam Chowder
by Linda Weir
serves: 8
  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.