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Old Fisherman’s Grotto Monterey Clam Chowder


This delicious Clam Chowder is a classic thick, creamy crowd favorite!

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Rate this recipe 3.7/5 (317 Votes)


  • 1 carrot, diced
  • 1 medium onion, diced
  • 1 potato, diced
  • 1 stalk of celery, diced
  • 1/2 pound minced bacon
  • 1 stick of butter
  • 3 cloves fresh garlic, minced
  • 1/2 quart (2 cups) clam juice
  • 1 1/2 cups flour
  • 2 cups milk
  • 2 cups cream
  • 2 cups half-and-half
  • 1/2 teaspoons black pepper
  • 1 pound chopped clams (fresh, frozen, or canned)
  • 1/2 teaspoon clam base (optional)


Servings 4
Preparation time 30mins
Cooking time 75mins
Adapted from


Step 1

Place vegetables, bacon and butter in a 5 qt 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 whisk.

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.

Notes: Use a crockpot if available. Also, clam juice can be added to thin chowder down if it gets too thick.

Source: Old Fisherman’s Grotto

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