Best 2 The Mooring Restaurant Chowder Recipes
The Mooring Restaurant Chowder is a classic New England clam chowder that has been served at the Mooring Restaurant in Kennebunkport, Maine, for over 60 years. This creamy, flavorful chowder is made with fresh clams, potatoes, onions, celery, and bacon, and is thickened with flour and milk. The Mooring Restaurant Chowder has been featured in many magazines and newspapers, and has been praised by food critics for its rich flavor and classic New England style. If you are looking for a delicious and authentic clam chowder recipe, look no further than the Mooring Restaurant Chowder.
Let's cook with our recipes!
THE MOORING RESTAURANT'S CLAM CHOWDER
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
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
THE MOORING RESTAURANT CHOWDER
Provided by Food Network
Time 55m
Yield 2 quarts (8 to 10 servings)
Number Of Ingredients 8
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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't be afraid to experiment. There are many different ways to make chowder, so feel free to adjust the ingredients or cooking methods to suit your taste.
- Make sure to cook the chowder thoroughly. This will help to prevent any foodborne illnesses.
- Serve the chowder hot and fresh. Chowder is best enjoyed when it is piping hot and fresh out of the pot.
- Garnish the chowder with your favorite toppings. Some popular toppings include bacon, cheese, croutons, and chopped herbs.
Conclusion:
Chowder is a delicious and versatile dish that can be enjoyed by people of all ages. With so many different recipes to choose from, there is sure to be a chowder that everyone will love. So next time you are looking for a hearty and comforting meal, give chowder a try. You won't be disappointed!
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