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Monterey Clam Chowder

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      Title: MONTEREY CLAM CHOWDER
 Categories: Soups, Crockpot
      Yield: 6 Servings
 
      1    Carrot, diced (1)
      1 md Onion, diced (1 1/2)
      1    Potato, diced (2)
      1    Stalk of celery, diced (2)
    1/2 lb Minced bacon (3/4 lb.)
    1/4 lb Margarine (I used butter, 1
           -1/2 cubes)
      3    Cloves fresh garlic, minced
           -(5)
    1/2 qt Clam juice (I used 3- 8 oz
           -bottles)
  1 1/2 c  Flour (2 1/4 c.)
      2 c  Milk (3 c.)
      2 c  Heavy whipping cream (3 c.)
      2 c  Half-and-half (3 c.)
    1/2 ts Black pepper (1 tsp., DON'T
           -SALT!)
    1/2 lb Chopped clams (fresh, frozen
           -or canned) (3 lb. can)
    1/2 ts Clam base (optional,
           -available in most gourmet
           -shops)
 
  (I made 1 1/2 times this amount - see parenthesis for amt.)
  
  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, 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 Reprinted by: Debbie
  Carlson - Cooking Echo
 
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