Newport Clam Chowder
by Linda Weir
serves: 8
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An excellent clam chowder that's ready in 1 hour. |
Ingredients: |
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1/2 C |
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Butter |
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1 1/2 |
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Large Onion |
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3/4 C |
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All-Purpose Flour |
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1 50 oz |
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Clams (Costco) |
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2 14 oz |
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Clam Juice |
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1 lb |
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Potatoes; peeled, boiled & chopped |
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3 C |
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Half and Half |
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3 slice |
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Bacon |
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Salt & Pepper to taste |
Directions: |
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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.
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