THE MOORING RESTAURANT'S CLAM CHOWDER

The Mooring Restaurant's Clam Chowder image

Make and share this The Mooring Restaurant's Clam Chowder recipe from Food.com.

Provided by Punky Julster

Time 1h

Yield 2 quarts

Number Of Ingredients 8

Ingredients

1/2 cup salted butter
3 cups diced onions
1 cup all-purpose flour
1 quart minced sea clam
1 1/2 quarts natural clam juice
1 1/2 quarts half-and-half
1 lb diced peeled potato
1 dash spanish paprika

Steps:

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.

Nutrition Facts : Calories 2537.8, Fat 136.4, SaturatedFat 81.8, Cholesterol 545, Sodium 3524.7, Carbohydrate 233.9, Fiber 13, Sugar 37.4, Protein 97.6