Clam Chowder ( Monterey ) Recipe
Yield: 6 servingsYield: 6 servings
Recipe 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 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 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 teaspoon: black pepper (1 tsp., dont salt!),
1/2 lb: chopped clams (fresh, frozen or can, ned) (3 lb. can)
1/2 teaspoon: clam base (optional, available in m, ost 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 Reposted by: Debbie Carlson - Home Cooking
Yield: 6 servings
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 Reposted by: Debbie Carlson - Home Cooking
Yield: 6 servings
Source from luhu.jp
Tags
Soups