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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Old Fisherman's Grotto Monterey Clam Chowder Recipe

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This recipe for Old Fisherman's Grotto Monterey Clam Chowder is from Recipes from Mom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 carrots sliced
2 medium onions diced
2 potatoes diced
1 stalk of celery diced
1/2 pound of minced bacon
1/4 pound of butter
3 cloves of garlic minced
1/2 quart of clam juice
1 1/2 cups of floor
2 cups of milk
2 cups heavy whipping cream
2 cups of half and half
1/2 tsp black pepper
1/2 pound of chopped clams (fresh, frozen or canned)
1/2 tsp clam base (optional)
Directions:
Directions:
Step 1: Place vegetables, bacon and butter in a 5 quart sauce pan. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.
Step 2: When vegetables are tender, add flour to make a roux. Cook for 2 minutes, allowing flour to cook while stirring occasionally.
Step 3; add clam juice and dairy products. Stir by using a wire whisk.
Step 4: Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for 2 hours or until chowder is brought to desired thickness.
Personal Notes:
Personal Notes:
Note: if a crock pot is available, use it. Add to crock pot after, Step 4: Add fresh garlic, black pepper, chopped clams and clam base. Making in a crock pot will help to keep from scorching. Clam juice can be used to thin chowder if it gets too thick.

 

 

 

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