Ingredients:

• 1/2 cup butter
• 1-1/2 large onions, chopped
• 3/4 cup all-purpose flour
• 1 quart shucked clams, (RINSE GOOD)
• 6 (8 0z) jars clam juice (you can substitute 1/2 chicken broth at 1-1 ratio)
• 1 pound boiling potatoes, peeled and chopped
• 3 cups half-and-half cream (you can use heavier cream if desired)
• salt and pepper to taste
• 1/2 tsp chopped fresh dill weed

Preparation:

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

From the kitchen of: Zach Mallory