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The Mooring Restaurant Chowder Recipe

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This recipe for The Mooring Restaurant Chowder is from A Collection of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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