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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This chowder is outstanding. The best I have ever made or eaten. It won the chowder cook off a few years ago. Ingredients:
1/4 cup butter |
1 medium onion, chopped |
1/4 cup flour, plus |
2 tablespoons flour |
2 cups shucked clams (i used 4 cans, canned chopped and baby clams with juice) |
3 (8 ounce) bottles clam juice |
1/2 lb boiling potato, peeled chopped and cooked |
1 1/2 cups half-and-half cream (i use fat free) |
salt and pepper |
1/4 teaspoon chopped fresh dill or 1/4 teaspoon i used 1/4 teaspoon dried dill |
Directions:
1. Melt butter in a large kettle or stock pot over medium heat, add onions and cook until clear; stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes; set aside to cool.
2. Cook peeled and chopped potatoes until tender; drain and set aside.
3. If using shucked clams, in a separate pot, bring clams and clam juice to a boil; reduce heat and simmer for 15 minutes; OTHERWISE add clam juice and clams to butter,onion and flour mixture.
4. Bring to a simmer while stirring constantly, continue stirring and slowly bring to a boil; reduce heat, add cooked potatoes.
5. Mix in half and half, salt and pepper and chopped or dried dill, heat through but do-not boil, enjoy.
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