New England Clam Chowder (Serves 4)
1/4 cup butter
2 small onions, chopped
1/4 cup all-purpose flour
2 large cans chopped clams, with liquid
24 oz. clam juice
1/2 pound boiling potatoes, peeled and chopped
1-1/2 cups half-and-half
salt and pepper to taste
1/4 teaspoon fresh dill
1/4 teaspoon chopped fresh parsley
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.
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.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat,add clams and cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil
Garnish with chopped parsley, serve with oyster crackers