Old Fishermans Grotto Monterey Clam Chowder Recipe 45
OLD FISHERMAN'S GROTTO MONTEREY CLAM CHOWDER RECIPE - (4/5)
Provided by KimberleyH
Number Of Ingredients 15
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
MONTEREY'S FISHERMANS WHARF CLAM CHOWDER
Inspired by the rich and legendary clam chowders of Old Fishermans Wharf in Monterey, California, this clam chowder is a culinary tour of our historic seaside town -- It's the salt air on your skin, the sound of the sea lions and gulls, the slow fog drifting across the bay, and the flavors of John Steinbeck's Cannery Row.
Provided by Jenn Erickson
Time 30m
Yield 4-6
Number Of Ingredients 17
Steps:
- Place the potato in a small microwave safe bowl and cover tightly with plastic wrap. Microwave for two minutes.
- Place carrot, onion, par-cooked potato, celery, butter and bacon in a Dutch oven. Saute over medium-high heat until vegetables are tender (set timer for 10 minutes). Be careful not to burn the bacon. Taste to make sure vegetables are cooked through (especially carrots and potato) before moving on to step 2.
- When vegetables are tender and bacon is cooked through, stir in flour to make a roux. Reduce heat to medium. Stir with a rubber scraper and cook for 2 minutes, stirring frequently to cook off the raw taste of the flour.
- Add clam juice, milk and cream. Stir by using a large wire whisk to break up the roux and incorporate into the liquids. Immediately proceed to step 4.
- Stir in the garlic, salt, pepper, thyme and clams. Bring to a boil over high heat, stirring constantly with the rubber scraper (scraping the bottom to prevent burning), then reduce to medium low (simmer) for 5 minutes or until the chowder achieves the desired level of thickness. T
- Taste and check the potatoes for doneness. Adjust seasoning with salt and pepper.
- Serve with sourdough bread.
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