Old Fishermans Grotto Monterey Clam Chowder Recipe 4

OLD FISHERMAN'S GROTTO MONTEREY CLAM CHOWDER RECIPE - (4/5)

Old Fisherman's Grotto Monterey Clam Chowder Recipe - (4/5) image

Provided by KimberleyH

Number Of Ingredients 15

Ingredients

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)

Steps:

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

CLAM CHOWDER RECIPE - (4/5)

Clam Chowder Recipe - (4/5) image

Provided by llunny

Number Of Ingredients 14

Ingredients

4 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots (optional)
chicken broth (optional)
4 slices of bacon
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
1 bottle clam juice
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

Steps:

Directions Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add chicken broth or water to cover, and cook over medium heat until tender. Meanwhile, in a large, heavy saucepan, cook the bacon; remove from pan but leave the remaining grease. Add butter and melt over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

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