1 Carrot; diced
1 md Onion; diced
1 Potato; diced
1 Celery rib; diced
1/2 lb Bacon; minced
1/4 lb Butter
3 cl Fresh garlic; minced
1/2 qt Clam juice
1 1/2 c Flour
2 c Milk
2 c Heavy whipping cream
2 c Half-and-half
1/2 ts Black pepper
1/2 lb Chopped clams (fresh, frozen
-or canned)
1/2 ts Clam base (optional,
-available in most gourmet
-shops)
Place vegetables, bacon and butter 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, 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.
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.
Note: This soup is the BEST clam chowder I have ever tasted! It is
thick and very rich and fattening! I didn't use the clam base since I
don't even know what that is. Also, I didn't need to simmer it as
long as suggested. I cooked it 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. Also, I one-and-one-halved
times'd it, using about 3 lbs. of chopped clams instead of the
recommended amount. I also served it with the little soup "clam"
crackers. It made about 5 quarts this way. Deb C.
[ Fisherman's Grotto Restaurant in Monterey, CA. ]
Posted by: Shelley Rodgers - Cooking Echo
