Monterey Clam Chowder

"This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening!"
 
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Ready In:
3hrs 30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I am 28 years old and a personal chef (and mom) in Southern California. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
 
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