The Mooring Restaurant Chowder

Total Time:
55 min
5 min
50 min

2 quarts (8 to 10 servings)

  • Roux:
  • 1/2 cup salted butter
  • 3 cups diced onions
  • 1 cup all-purpose flour
  • Stock:
  • 1 quart minced sea clams
  • 1 1/2 quarts natural clam juice
  • 1 1/2 quarts half-and-half, or more or less depending on desired taste
  • 1 pound diced, peeled potatoes
  • Dash Spanish paprika
  • Make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot. Add onions and saute until translucent. Reduce heat to low, add flour, and stir to blend. Cook for 2 to 4 minutes over low heat, stirring frequently. Set aside to cool.

  • Make stock. In a separate pot, bring to a boil the clams and natural clam juice. Reduce the heat and let simmer for 15 to 20 minutes. In another large pot, cover potatoes with cold water. Bring to a boil and cook until soft. Drain and set aside.

  • Add the hot stock to the cooled roux and whisk thoroughly until smooth. Slowly bring to a boil. Reduce heat and add cooked potatoes. Whisk in half-and-half, being careful not to smash potatoes. Simmer for 5 to 10 minutes.

  • Serve in warm soup bowls and sprinkle with a dash of paprika.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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