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The Mooring Restaurant Chowder Recipe

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This recipe for The Mooring Restaurant Chowder, by , is from A Collection of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Andes
Added: Thursday, October 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Roux:
1/2 c salted butter
3 c diced onions
1 c all-purpose flour
Stock:
1 qt minced sea clams
1 1/2 qt natural clam juice
1 1/2 qt half and half
1 lb peeled, diced potatoes
dash of Spanish Paprika

Directions:
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 and add flour, stir to blend. Cook for 2-4 minutes over low heat, stirring frequently. Set aside to cool.

Make stock.
In a separate pot, bring to boil clams and clam juice. Reduce the heat and let simmer 15-20 minutes. In another pot, place potatoes and cover 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 5-10 minutes.

Serve in warm soup bowls with a dash of paprika.

Number Of Servings:
Number Of Servings:
2 quarts --- 8-10 servings
Preparation Time:
Preparation Time:
Prep time: 5 minutes Cook time: 50 minutes

 

 

 

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