Monterey Clam Chowder Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Carrot, diced, 1
1 medium: Onion, diced, 1 1/2
1: Potato, diced, 2
1 Stalk: of celery, diced, 2
1/2 lbs: Minced bacon, 3/4 lb.
1/4 lbs: Margarine, I used butter, 1 1/2 cubes
3 Cloves: fresh garlic, minced, 5
1/2 quart: Clam juice, I used 3- 8 oz bottles
1 1/2 cup: Flour, 2 1/4 c.
2 cup: Milk, 3 c.
2 cup: Heavy whipping cream, 3 c.
2 cup: Half-and-half, 3 c.
1/2 tsp: Black pepper, 1 tsp., DONT SALT!
1/2 lbs: Chopped clams, (fresh, frozen or canned) (3 lb. can)
1/2 tsp: Clam base, optional, available in most gourmet shops
Directions:
(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 didnt use the clam base since I
dont even know what that is. Also, I didnt 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
timesd 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.
[ Fishermans Grotto Restaurant in Monterey, CA. ]
Posted by: Shelley Rodgers - Cooking Echo Reprinted by: Debbie
Carlson - Cooking Echo
Source from luhu.jp
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 didnt use the clam base since I
dont even know what that is. Also, I didnt 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
timesd 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.
[ Fishermans Grotto Restaurant in Monterey, CA. ]
Posted by: Shelley Rodgers - Cooking Echo Reprinted by: Debbie
Carlson - Cooking Echo
Source from luhu.jp