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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This classic Clam Chowder recipe is one of the easiest, yet really good tasting clam chowders I've had. It's a great hit with everyone I've made it for. Found on net from Dee . 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 |
Directions:
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.
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