“Recipe courtesy, The Mooring Restaurant. You can use more or less half and half to suit your taste.”
2 quarts

Ingredients Nutrition


  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.

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