Best Old Fishermans Grotto Monterey Clam Chowder Recipes

Monterey Clam Chowder image

Provided by gourmet_girl

Categories Chowders

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

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)

Steps:

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, and chopped clams.
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.
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.

Clam Chowder Recipe - (4/5) image

Provided by llunny

Number Of Ingredients 14

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.