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CookPal AI
Newport Clam Chowder

Newport Clam Chowder

Cost $20, save $15

Source: Recommended by CookPal

  • 30 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Dairy and fats

    • 🧈 ½ cup butter
    • 🥛 3 cups half-and-half cream

  • Vegetables

    • 🧅 1 ½ large onions, chopped
    • 🥔 1 pound boiling potatoes, peeled and chopped
    • ½ teaspoon chopped fresh dill weed

  • Seafood

    • 1 quart shucked clams, with liquid
    • 6 (8 ounce) jars clam juice

  • Pantry staples

    • 🌾 ¾ cup all-purpose flour
    • 🧂 Salt and pepper to taste

STEPS

1

Melt butter in a large kettle or stock pot over medium heat. Add onions and sauté 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 the 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.

NUTRIENTS

Per 1 serving

🔥

337

Calories

  • 9
    Protein
  • 26
    Carbs
  • 22
    Fats

💡 Ensure potatoes are fully cooked before adding to the chowder to maintain a smooth texture.Avoid boiling the chowder after adding the half-and-half to prevent curdling.Serve with crusty bread for a hearty meal.