The Mooring Restaurant Chowder

Name: The Mooring Restaurant Chowder
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 2 quarts (8 to 10 servings)
Ingredients: 1/2 cup salted butter; 3 cups diced onions; 1 cup all-purpose flour; 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

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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

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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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chris Ferris, The Mooring Restaurant