Newport Clam Chowder252 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“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!” - by OMMIE3
Original recipe yields 8 servings
- 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.
- In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
- 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.
- 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.
Amount Per Serving (8 total)
- 337 cal
- 22.4 g
- 25.8 g
Based on a 2,000 calorie diet
Reviews (252)Rate This Recipe
"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 bought ..." See more1- 8 oz. bottle and substituted 5 cups of chicken broth and it still turned out great!! Thanks so much for sharing"
"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!!!!..." See more"
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