Best Old Fishermans Grotto Monterey Clam Chowder Recipes

Monterey's Fishermans Wharf Clam Chowder image

Provided by Jenn Erickson

Time 30m

Yield 4-6

Number Of Ingredients 17

2/3 cup diced carrot (¼" dice) -- square off, then dice -- see sample
¼ cup small diced onion
1/3 cup celery, (washed and ¼" dice) -- see sample piece
1 cup medium diced red potato, wash, but do not peel -- see sample piece
return any unused vegetables to Chef after you've measured in a dry measuring cup
2 slices bacon, cut into small pieces with scissors, ¼" strips -- see sample piece
4 Tablespoons butter (half stick)
2 small cloves of garlic or one large, minced -- very fine
1 ¼ - 1 ½ cups clam juice
1/2 cup all-purpose flour
3 cups lowfat milk
¼ cup heavy cream
1 teaspoon kosher salt
¼ teaspoon white pepper
1 teaspoon fresh thyme leaves, minced -- or -- ¼ teaspoon dried thyme
8 ounces chopped clams (1 cup, drained)
Salt and pepper to taste

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.

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.