FBD

MONTEREY CLAM CHOWDER

Crockpot monterey clam chowder

AmericanChickenAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 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
  • 3 Cloves 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)

Instructions

  1. 1

    Place vegetables, bacon and margarine in a 5 quart sauce pot.

  2. 2

    Sauté over medium heat until vegetables are tender. Be careful not to brown or scorch.

  3. 3

    When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally.

  4. 4

    Add clam juice and dairy products. Stir by using a wire whip.

  5. 5

    Add fresh garlic, black pepper, chopped clams and clam base.

  6. 6

    Cook over low-medium heat stirring occasionally to prevent chowder from scorching.

  7. 7

    Cook for two hours or until chowder is brought to desired thickness.

Tags

crockpotamericanslow-cooker