MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Monterey Clam Chowder
Categories: Soup, Crockpot, Main dish
     Yield: 1 Servings

     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

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