Newport Clam Chowder - cooking recipe

Ingredients

1/4 cup butter
1 medium onion, chopped
1/4 cup flour, plus
2 tablespoons flour
2 cups shucked clams (I used 4 cans, canned chopped and baby clams with juice)
3 (8 ounce) bottles clam juice
1/2 lb boiling potato, peeled chopped and cooked
1 1/2 cups half-and-half cream (I use fat free)
salt and pepper
1/4 teaspoon chopped fresh dill or 1/4 teaspoon i used 1/4 teaspoon dried dill

Preparation

Melt butter in a large kettle or stock pot over medium heat, add onions and cook until clear; stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes; set aside to cool.
Cook peeled and chopped potatoes until tender; drain and set aside.
If using shucked clams, in a separate pot, bring clams and clam juice to a boil; reduce heat and simmer for 15 minutes; OTHERWISE add clam juice and clams to butter,onion and flour mixture.
Bring to a simmer while stirring constantly, continue stirring and slowly bring to a boil; reduce heat, add cooked potatoes.
Mix in half and half, salt and pepper and chopped or dried dill, heat through but do-not boil, enjoy.