The Mooring Restaurant'S Clam Chowder - cooking recipe

Ingredients

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

Preparation

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.