Newport Clam Chowder

• 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

1. 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.
2. Cook peeled and chopped potatoes until tender; drain and set aside.
3. 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.
4. Bring to a simmer while stirring constantly, continue stirring and slowly bring to a boil; reduce heat, add cooked potatoes.
5. Mix in half and half, salt and pepper and chopped or dried dill, heat through but do-not boil, enjoy.

butter, onion, flour, flour, clam juice, boiling potato, cream, salt, dill

Taken from www.food.com/recipe/newport-clam-chowder-106808 (may not work)