Posted by: njbrown | January 28, 2011

Newport Clam Chowder

The snow has continued, and having come across a collection of recipes on the Web for soups to help you get through blizzards (one of which was clam chowder), making clam chowder seemed to be a good idea.  As readers of this blog know, my husband and I met in Newport, R. I. many years ago.  One of our first dates included going for chowder at the Black Pearl restaurant.  In the years since, Newport has begun an annual chowder festival, and this recipe was a winner.  Interestingly, it does not include bacon as many New England clam chowder recipes do.  Being heavy on butter and cream, it is a recipe I think Julia would have liked.  I think the fresh dill is a really nice addition.

Newport Clam Chowder

Taken from

(Serves 8)


  • 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

  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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