Monterey Clam Chowder

Submitted by gourmet_girl

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

 

• Ready In: 3hrs 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 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)

directions

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.