The Mooring Restaurant's Clam Chowder

Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins

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

Recipe

• 1 make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot.


• 2 add onions and saute until translucent.


• 3 reduce heat to low, add flour, and stir to blend.


• 4 cook for 2 to 4 minutes over low heat, stirring frequently.


• 5 set aside to cool.


• 6 make stock. in a separate pot, bring to a boil the clams and natural clam juice.


• 7 reduce the heat and let simmer for 15 to 20 minutes.


• 8 in another large pot, cover potatoes with cold water.


• 9 bring to a boil and cook until soft.


• 10 drain and set aside.


• 11 add the hot stock to the cooled roux and whisk thoroughly until smooth.


• 12 slowly bring to a boil.


• 13 reduce heat and add cooked potatoes.


• 14 whisk in half-and-half, being careful not to smash potatoes.


• 15 simmer for 5 to 10 minutes.


• 16 serve in warm soup bowls and sprinkle with a dash of paprika.