Recipe courtesy of Chris Ferris
Recipe courtesy of Chris Ferris
Watch how to make this recipe.
The Mooring Restaurant Chowder
- Level: Easy
- Total: 55 min
- Prep: 5 min
- Cook: 50 min
- Yield: 2 quarts (8 to 10 servings)
- Level: Easy
- Total: 55 min
- Prep: 5 min
- Cook: 50 min
- Yield: 2 quarts (8 to 10 servings)
Ingredients
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
Directions
- 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.
