Newport Clam Chowder Recipes

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NEWPORT CLAM CHOWDER

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!

Provided by OMMIE3

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 9



Newport Clam Chowder image

Steps:

  • 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.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 25.8 g, Cholesterol 78 mg, Fat 22.4 g, Fiber 1.8 g, Protein 9.1 g, SaturatedFat 13.8 g, Sodium 626.5 mg, Sugar 1.8 g

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

NEWPORT CLAM CHOWDER

Make and share this Newport Clam Chowder recipe from Food.com.

Provided by Mitakola

Categories     Chowders

Time 1h

Yield 8-10 bowls, 8-10 serving(s)

Number Of Ingredients 15



Newport Clam Chowder image

Steps:

  • Melt butter in a large kettle or stock pot over medium heat. Add onions and celery,saute until clear. add garlic and saute 1 minute 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 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. add chichen broth 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.
  • serve with garnish of scallion tops.

1/2 cup butter
14 ounces chicken broth
1 1/2 large onions, chopped
1 garlic clove, crushed
1 stalk celery, diced
3/4 cup all-purpose flour
2 lbs hard-shelled clams, shucked with liquid
6 (8 ounce) jars clam juice
1 lb boiling potato, peeled and chopped
3 cups half-and-half cream
1 tablespoon fresh dill weed, chopped
1/8 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon white pepper
1 scallion top (to garnish)

NEWPORT CLAM CHOWDER

This chowder is outstanding. The best I have ever made or eaten. It won the chowder cook off a few years ago.

Provided by Barb G.

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Newport Clam Chowder image

Steps:

  • 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.
  • Cook peeled and chopped potatoes until tender; drain and set aside.
  • 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.
  • Bring to a simmer while stirring constantly, continue stirring and slowly bring to a boil; reduce heat, add cooked potatoes.
  • Mix in half and half, salt and pepper and chopped or dried dill, heat through but do-not boil, enjoy.

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

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