Ingredients

• 0.5 cups butter
• 1.5 large onions , chopped
• 0.75 cups all-purpose flour
• 1 quart shucked clams , with liquid
• 6 , 8 ounce
• 1 pound boiling potatoes , peeled and chopped
• 3 cups half-and-half cream
• salt and pepper to taste
• 0.5 teaspoons chopped fresh dill weed

Instructions

1. 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. 2 In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
3. 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. 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.

Nutrition per serving