The Mooring Restaurants Clam Chowder Recipes

THE MOORING RESTAURANT CHOWDER

The Mooring Restaurant Chowder image

Provided by Food Network

Time 55m

Yield 2 quarts (8 to 10 servings)

Number Of Ingredients 8

Ingredients

1/2 cup salted butter
3 cups diced onions
1 cup all-purpose flour
1 quart minced sea clams
1 1/2 quarts natural clam juice
1 1/2 quarts half-and-half, or more or less depending on desired taste
1 pound diced, peeled potatoes
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.

THE MOORING RESTAURANT CHOWDER

The Mooring Restaurant Chowder image

Provided by Food Network

Categories appetizer

Time 55m

Yield 2 quarts (8 to 10 servings)

Number Of Ingredients 8

Ingredients

1/2 cup salted butter
3 cups diced onions
1 cup all-purpose flour
1 quart minced sea clams
1 1/2 quarts natural clam juice
1 1/2 quarts half-and-half, or more or less depending on desired taste
1 pound diced, peeled potatoes
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.

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

Categories Chowders

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

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