Newport Clam Chowder

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This is my adaptation of a dish i had many years ago at custies

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Steps

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Melt butter in a large kettle or stock pot over medium heat.

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Add onions and celery , saute until clear.

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Add garlic and saute 1 minute stir in flour and cook over low heat , stirring frequently , for 2 to 4 minutes.

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Set aside to cool.

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In a separate pot , bring clams and clam juice to a boil.

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Reduce heat and simmer for 15 minutes.

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In a saucepan , cover peeled potatoes with water.

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Bring to a boil and cook until potatoes are tender , about 15 minutes.

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Drain and set aside.

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Slowly pour hot clam stock into butter / flour mixture while stirring constantly.

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Add chichen broth continue stirring and slowly bring to a boil.

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Reduce heat and add cooked potatoes.

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Mix in half and half , salt and pepper and chopped dill.

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Heat through but do not boil.

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Serve with garnish of scallion tops.

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Ingredients

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butter, chicken broth, onions, garlic clove, celery, all-purpose flour, hard-shelled clams, clam juice, boiling potato, half-and-half cream, fresh dill weed, dried thyme, salt, white pepper, scallion top