Nothing warms up a cold day like a rich creamy bowl of clam chowder. A touch of dill gives this traditional chowder a fabulous twist. You can easily purchase fresh chopped clams from the fishmonger to save time. One reason I like to make chowder at home, besides the fact that it's so quick and easy, is that I can choose the ingredients. Inspired by two of my favorite chowders: Legal Sea Foods and flavors from The Black Pearl restaurant in Newport, RI., my lighter version doesn't sacrifice a drop of creamy consistency or rich clam flavor. You won't miss the heavy cream, butter or bacon fat in this recipe! Absolutely delicious!
- 4 cups clam juice
- 1 lb potatoes, peeled and chopped
- 2 cups fresh clams and juices, chopped
- 2 cups onions, chopped
- 3 Tbsp flour
- 2 Tbsp butter
- 1 quart fat free half-and-half (or half-and-half)
- Salt and pepper
- Dash Worcestershire sauce
- 2 Tbsp dried dill (the secret ingredient!)
|Fresh clams already cooked, chopped and in their own clam juice.|
|I like to cut the onions and potatoes on the smaller size and not too much bigger than the clams.|
- In a large pot, slowly cook the onions in the butter until soft but not browned, stir frequently.
- Add the flour and stir for about 3 minutes, add clam broth and use a whisk to remove any lumps while it thickens and bring the liquid to a boil.
- Add the potatoes, lower the heat, and simmer the potatoes until tender for about 15 minutes.
- Stir in the clams, cream, salt, pepper, dill, and Worcestershire sauce.
- Let the chowder sit for 30 minutes over a low heat.
- Chowder is ready to serve but it's even better over the next couple of days!
Tip: If you want your chowder even thicker, make a quick roux and add it to the chowder. Melt 3 Tbsp of butter in a small saute pan and add 3 Tbsp of flour and stir on medium heat for about 3 minutes until slightly colored.