Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Award-Winning Newport Clam Chowder

4.7
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner New England
Award-Winning Newport Clam Chowder
Ingredients
  • 1/2 cup butter
  • 1 1/2 large onions, chopped
  • 3/4 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
  • 1/2 teaspoon chopped fresh dill weed
Instructions
1
Heat a large cooking vessel over medium warmth, allowing butter to melt and become fluid. Introduce sliced onions into the pot and cook until they become transparent, stirring occasionally.
2
Combine a small amount of powdered flour with the onions and cook over low heat, stirring constantly to prevent lumps, for 2-4 minutes. Allow the mixture to cool and settle.
3
In a separate container, heat clams and their associated liquid over high heat until boiling point is reached. Gradually decrease the temperature and simmer for 15 minutes, allowing flavors to meld.
4
In a separate cooking vessel, submerge peeled potatoes in water and bring the mixture to a rolling boil. Cook until the potatoes are tender, approximately 15 minutes. Drain excess water and set aside.
5
Gradually pour hot clam broth into the butter-flour mixture, stirring constantly to prevent lumps. Continue stirring and bring the mixture to a gentle simmer. Introduce cooked potatoes into the pot, followed by half-and-half, salt, and a sprinkle of chopped fresh dill. Heat the mixture through without allowing it to boil vigorously.