Newport Clam Chowder

Newport Clam Chowder

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"This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!"

Ingredients

1 h {{adjustedServings}} servings 337 cals
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Nutrition

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  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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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. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

262
  1. 308 Ratings

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This was definitely the best clam chowder I have ever made! My store didn't have fresh clams so I had to use 2 cans of baby clams with the juice, the clam juice was rather expensive so I only b...

Wow, very Gooooood! I used 4 cans baby clams,1 bottle clam juice, 5c.chicken broth,3 stalks celery,3 stripsbacon,11/2#potatoes,2c.1/2&1/2. Thickness is just right.Thanks Dee!!!!

I've tried making clam chowder using many different recipes and this is the best recipe I have ever used. From now on it's the only recipe for clam chowder I will use. I substituted fat free hal...