Old Fisherman’s Grotto Monterey Clam Chowder

By KimberleyH

Ingredients

• 1 carrot-diced
• 1 medium onion-diced
• 1 potato--diced
• 1 stalk of celery--diced
• 1/2 lb 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 tsp black pepper
• 1 lb chopped clams (fresh, frozen, or canned)
• 1/2 tsp clam base (optional)

Details

Servings 1
Preparation time 45mins
Cooking time 45mins
Adapted from tastebook.com

Preparation

Step 1

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.

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

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

4 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.

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

Source: Old Fisherman’s Grotto