Best 3 The Mooring Restaurant Chowder Recipes
Indulge in a culinary journey with our comprehensive guide to the delectable chowder recipes featured in The Mooring Restaurant. From the classic New England Clam Chowder to the rich and creamy Manhattan Clam Chowder, our collection offers a diverse range of flavors to tantalize your taste buds. Embark on a seafood extravaganza with our hearty and flavorful Seafood Chowder, or dive into the depths of comfort food with our creamy and comforting Corn Chowder. Vegetarian enthusiasts will delight in our medley of vegetables and spices in the Garden Vegetable Chowder, while the Smoked Salmon Chowder offers a unique twist on a classic. Each recipe is carefully crafted with fresh ingredients and detailed instructions, ensuring a delightful culinary experience for home cooks of all skill levels. So, gather your ingredients, fire up your stove, and prepare to relish the heartwarming goodness of these exceptional chowder recipes.
Check out the recipes below so you can choose the best recipe for yourself!
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.
THE MOORING RESTAURANT CHOWDER
Provided by Food Network
Categories appetizer
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 high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your chowder.
- Don't be afraid to experiment: There are many different ways to make chowder, so feel free to experiment with different ingredients and flavors.
- Make it ahead of time: Chowder is a great dish to make ahead of time, as it will only get better with time.
- Serve it with a side of bread or crackers: Chowder is a hearty and satisfying dish, but it's even better when served with a side of bread or crackers.
- Enjoy it!: Chowder is a delicious and comforting dish that's perfect for any occasion.
Conclusion:
Chowder is a classic New England dish that can enjoyed by people of all ages. It's a hearty, flavorful soup that's perfect for a cold day. There are many different ways to make chowder, so you can find a recipe that suits your taste. If you're looking for a delicious and easy-to-make chowder recipe, be sure to check out the recipes in this article.
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