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    You are in: Home / Recipes / Monterey Clam Chowder Recipe
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    Monterey Clam Chowder

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    gourmet_girl's Note:

    This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place vegetables, bacon and margarine in a 5 quart sauce pot.
    2. 2
      Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.
    3. 3
      When vegetables are tender, add flour to make a roux.
    4. 4
      Cook for two minutes, allowing flour to cook while stirring occasionally.
    5. 5
      Add clam juice and dairy products.
    6. 6
      Stir by using a wire whip.
    7. 7
      Add fresh garlic, black pepper, and chopped clams.
    8. 8
      Cook over low-medium heat stirring occasionally to prevent chowder from scorching.
    9. 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. 10
      Also, clam juice can be added to thin chowder down if it gets too thick.
    11. 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.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

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    Nutritional Facts for Monterey Clam Chowder

    Serving Size: 1 (553 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 988.3
     
    Calories from Fat 677
    68%
    Total Fat 75.2 g
    115%
    Saturated Fat 41.4 g
    207%
    Cholesterol 242.0 mg
    80%
    Sodium 859.2 mg
    35%
    Total Carbohydrate 53.6 g
    17%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.4 g
    17%
    Protein 25.7 g
    51%

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