January 21 is National New England Clam Chowder day. Since that is today we thought we would share a classic New England Clam Chowder recipe. After all we are the Official Beer Of The Clam. With the temperatures falling, chowder is the perfect dish to warm up with. Makes a great lunch after shoveling some snow. Our favorite is when the chowder is served in a crispy sourdough baguette or also known as a bread bowl. The best drink to wash it down with is a New England beer like Narragansett lager. So have some New England Clam Chowder and a Gansett today!
* 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.