Clam Chowder Soup Recipe

Here's what you'll need to make this award-winning Clam Chowder soup recipe:

1 quart shucked clams (w/ liquid)
6 jars clam juice (8 oz. each)
1/2 cup butter
1 1/2 white onions (chopped)
3/4 cup all-purpose flour
1 pound boiling potatoes (peeled and chopped)
3 cups half-and-half cream
1/2 teaspoon dill weed (chopped, fresh)
Salt and Pepper to taste

In a large stock pot, melt butter over medium heat. Add onions. Cook until onions are soft and clear. Stir 3/4 cups of flour and reduce the heat to low. Stir frequently for 3 minutes. Set aside until so it can cool.

In a separate pot place the clams and clam juice and bring to a boil. Once it's boilding, reduce heat to medium and let simmer about 15 minutes.

In a small saucepan add the peeled potatoes and cover with water. Bring to a boil and cook until potatoes are tender (takes 15 minutes). Drain. Set aside.

Slowly pour the hot clam stock into the butter/flour mixture and remember to keep stirring. Bring to a boil. Once it reaches boiling, reduce the heat to medium and add the cooked potatoes. Mix in the half and half, salt, pepper and dill.

Let simmer for a few minutes. Serve. This is the best Clam Chowder you'll ever have, trust me.