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Title: Clam Chowder ( Monterey )
Yield: 6 Servings

Ingredients

      1    carrot, diced (1)
      1 md onion, diced (1 1/2)
      1    potato, diced (2)
      1    stalk of celery, diced (2)
    1/2 lb minced bacon (3/4 lb.)
    1/4 lb margarine (i used butter, 1
           -1/2 cub; es)
      3    cloves fresh garlic, minced
           -(5)
    1/2 qt clam juice (i used 3- 8 oz
           -bottles)
  1 1/2 c  flour (2 1/4 c.)
      2 c  milk (3 c.)
      2 c  heavy whipping cream (3 c.)
      2 c  half-and-half (3 c.)
    1/2 ts black pepper (1 tsp., don't
           -salt!)
    1/2 lb chopped clams (fresh, frozen
           - or can; ned) (3 lb. can)
    1/2 ts clam base (optional,
           -available in m; ost gourmet

Instructions

(I made 1 1/2 times this amount - see parenthesis for amt.)

Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute
over medium heat until vegetables are tender. Be careful not to
brown or scorch.

When vegetables are tender, add flour to make a roux. Cook for two
minutes, allowing flour to cook while stirring occasionally.

Add clam juice and dairy products. Stir by using a wire whip.

Add fresh garlic, black pepper, chopped clams and clam base. Cook over
low-medium heat stirring occasionally to prevent chowder from
scorching. Cook for two hours or until chowder is brought to desired
thickness.

If a crockpot, or small steam kettle is available, it is recommended.
Also, clam juice can be added to thin chowder down if it gets too
thick.

Note: This soup is the BEST clam chowder I have ever tasted! It is
thick and very rich and fattening! I didn't use the clam base since I
don't even know what that is. Also, I didn't need to simmer it as
long as suggested. I cooked it for about 1 1/2 hours. The chowder
needs to be stirred OFTEN, probably about every 5-10 minutes or so or
it will stick to the bottom of the pot. Also, I one-and-one-halved
times'd it, using about 3 lbs. of chopped clams instead of the
recommended amount. I also served it with the little soup "clam"
crackers. It made about 5 quarts this way. Deb C.

[ Fisherman's Grotto Restaurant in Monterey, CA. ] Posted by: Shelley
Rodgers - Cooking Echo Reposted by: Debbie Carlson - Home Cooking

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