Wednesday, November 17, 2010

Yummy Wednesday - Monterey Clam Chowder

Last week, when we knew the snow was coming, we decided it was time for some yummy clam chowder!  My dad used to order this everytime he went to Fisherman's Wharf in Monterey, CA - and finally, he gave in and bought the recipe from the restuarant!  It's been a cherished recipe in our family ever since...  A few adjustments have been made from the original - and it's SO GOOD!

Dad's Monterey Clam Chowder

You'll need:
2 carrots, diced
1 medium onion, diced
1 large potato, diced
1-2 stalks of celery, diced
1/2 lb minced bacon
1/4 lb margarine
3 cloves garlic, minced
1/2 quart clam juice (use juice from 4 cans minced clams)
1 cup flour
2 cups milk
2 cups heavy whipping cream
2 cups half and half
1/2 tsp black pepper
4 cans minced clams

To make:
1) Saute vegetables, bacon and margarine in a 5-quart saucepan. Saute over medium heat until vegetables are tender.
2) Add flour to make a roux. Cook for two minutes, stirring occasionally.
3) Add clam juice and dairy products. Add garlic, black pepper, and chopped clams.
4) Cook over low medium heat, stirring to prevent scorching.
5) Cook approximately 2 hours or until chowder is desired thickness.

(We did!)

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