Thursday, September 8, 2011

Clam Chowder

Old Fishermen's Grotto Monterey Clam Chowder
1 carrot, diced
1 medium onion, diced
1 potato, diced
1 stalk celery, diced
1/2 pound bacon, minced
1/4 pound butter
3 fresh garlic cloves, minced
16 ounces clam juice
1 1/2 C flour
2 C milk
2 C Heavy whipping cream
2 C half and half
1/2 tsp black pepper
1 pound clam, chopped (fresh, frozen, or canned)

Cook bacon, set aside. Saute vegetables over medium heat until tender. When vegetables are tender, add flour to make a roux. Cook for a couple minutes, allowing flour to cook. Add clam juice and dairy products. Stir by using a wire whip. Add fresh garlic, black pepper, bacon and chopped clams. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for a couple hours until chowder is brought to desired thickness. A crockpot is recommended. Clam juice can be added to thin chowder down if it gets too thick. Chowder needs to be stirred often, probably about every 10-15 minutes or so, or it will stick to the bottom of the pot.

**I basically use the recipe only as a list for ingredients. I never use the exact measurements. I always add more potatoes, bacon, and clam juice.

From frozen:
Thaw completely, and reheat in a crockpot or on stovetop. Do not let the chowder boil. Makes a great meal served with crusty garlic bread and a salad.

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