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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 626.5 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

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.

8 servings

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!