Newport Clam Chowder - cooking recipe

Ingredients

1/2 cup butter
14 ounces chicken broth
1 1/2 large onions, chopped
1 garlic clove, crushed
1 stalk celery, diced
3/4 cup all-purpose flour
2 lbs hard-shelled clams, shucked with liquid
6 (8 ounce) jars clam juice
1 lb boiling potato, peeled and chopped
3 cups half-and-half cream
1 tablespoon fresh dill weed, chopped
1/8 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon white pepper
1 scallion top (to garnish)

Preparation

Melt butter in a large kettle or stock pot over medium heat. Add onions and celery,saute until clear. add garlic and saute 1 minute Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
In a saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. add chichen broth 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.
serve with garnish of scallion tops.