Recipe courtesy of Chris Ferris

The Mooring Restaurant Chowder

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  • Level: Easy
  • Total: 55 min
  • Prep: 5 min
  • Cook: 50 min
  • Yield: 2 quarts (8 to 10 servings)
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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


  1. 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.
  2. 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.
  3. 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.
  4. Serve in warm soup bowls and sprinkle with a dash of paprika.
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