Old Fishermans Grotto Monterey Clam Chowder Recipe 45

Steps:

• Place vegetables, bacon and butter in a 5 qt 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 whisk. Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness. Notes: Use a crockpot if available. Also, clam juice can be added to thin chowder down if it gets too thick. Source: Old Fisherman's Grotto

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.