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
- ½ cup butter
- 1 ½ large onions, chopped
- ¾ cup all-purpose flour
- 1 quart shucked clams, with liquid
- 6 (8 ounce) jars clam juice
- 1 pound boiling potatoes, peeled and chopped
- 3 cups half-and-half cream
- salt and pepper to taste
- ½ teaspoon chopped fresh dill weed
Directions
Step 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.
Step 2
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 337 | |
% Daily Value * | |
Total Fat22g | 29% |
Saturated Fat14g | 69% |
Cholesterol78mg | 26% |
Sodium627mg | 27% |
Total Carbohydrate26g | 9% |
Dietary Fiber2g | 6% |
Total Sugars2g | |
Protein9g | |
Vitamin C10mg | 50% |
Calcium143mg | 11% |
Iron5mg | 28% |
Potassium668mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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