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Newport Clam Chowder




Source of Recipe


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List of Ingredients






4 oz. chopped small Spanish onion
2 stalks chopped celery
2 oz. butter
2 - 12 oz. cans chopped clams
1 qt. chopped potatoes
1 qt. heavy cream
1 cups water
6 oz. cream cheese (room temp.)
1 tbs. chopped dill
1 1/2 tsp. white pepper


Recipe



This recipe must be stirred to prevent burning. sauté the onion and celery in the butter over medium heat until soft. Add the potatoes and cook until they turn opaque in color. Add the heavy cream and water, the cream cheese, white pepper and bring to a boil. When boiling add the clams and dill. When the soup comes to a second boil, it is done. Refrigerate when cooled.