The Mooring Restaurant's Clam Chowder

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READY IN: 1hr
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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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.
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