Monterey Clam Chowder

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 carrot, diced
• 1 medium onion, diced
• 1 potato, diced
• 1 stalk celery, diced
• 1/2 lb bacon, minced
• 1/4 lb butter
• 3 fresh garlic cloves, minced
• 16 ounces clam juice
• 1 1/2 cups flour
• 2 cups milk
• 2 cups heavy whipping cream
• 2 cups half-and-half
• 1/2 teaspoon black pepper
• 1 lb clam, chopped (fresh, frozen, or canned)

Recipe

• 1 place vegetables, bacon and margarine in a 5 quart sauce pot.
• 2 saute over medium heat until vegetables are tender. be careful not to brown or scorch.
• 3 when vegetables are tender, add flour to make a roux.
• 4 cook for two minutes, allowing flour to cook while stirring occasionally.
• 5 add clam juice and dairy products.
• 6 stir by using a wire whip.
• 7 add fresh garlic, black pepper, and chopped clams.
• 8 cook over low-medium heat stirring occasionally to prevent chowder from scorching.
• 9 cook for two hours or until chowder is brought to desired thickness. if a crockpot, or small steam kettle is available, it is recommended.
• 10 also, clam juice can be added to thin chowder down if it gets too thick.
• 11 cook 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.