Best Monterey Clam Chowder Recipes

Old Fisherman's Grotto Monterey Clam Chowder Recipe - (4/5) image

Provided by KimberleyH

Number Of Ingredients 15

1 carrot, diced
1 medium onion, diced
1 potato, diced
1 stalk of celery, diced
1/2 pound minced bacon
1 stick of butter
3 cloves fresh garlic, minced
1/2 quart (2 cups) clam juice
1 1/2 cups flour
2 cups milk
2 cups cream
2 cups half-and-half
1/2 teaspoons black pepper
1 pound chopped clams (fresh, frozen, or canned)
1/2 teaspoon clam base (optional)

Steps:

Place vegetables, bacon and butter in a 5 qt 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 whisk. 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. Notes: Use a crockpot if available. Also, clam juice can be added to thin chowder down if it gets too thick. Source: Old Fisherman's Grotto

Monterey Clam Chowder image

Provided by gourmet_girl

Categories Chowders

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 carrot, diced
1 medium onion, diced
1 potato, diced
1 stalk celery, diced
1/2 lb bacon, minced
1/4 lb butter
3 fresh garlic cloves, minced
16 ounces clam juice
1 1/2 cups flour
2 cups milk
2 cups heavy whipping cream
2 cups half-and-half
1/2 teaspoon black pepper
1 lb clam, chopped (fresh, frozen, or canned)

Steps:

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, and chopped clams.
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.
Cook 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.

Disney's Monterey Clam Chowder image

Provided by TasteTester

Categories Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

5 tablespoons butter
5 tablespoons flour
2 tablespoons vegetable oil
1 1/2 cups potatoes, peeled and diced
1/2 cup diced onion
1/2 cup red pepper
1/2 cup green pepper
1/2 cup celery
2 1/4 cups clam juice
1 1/2 cups heavy cream
1 cup clam, chopped
1 tablespoon fresh thyme or 1/2 tablespoon dried thyme
1/4-1/2 teaspoon salt
1 pinch white pepper
1/3-1/2 teaspoon Tabasco sauce
sourdough bread, slices (optional)

Steps:

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.
In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
Add the heavy cream, clams, thyme, salt, pepper, tabasco sauce, and roux. Whisk well to blend in the roux.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
If you like, serve slices of sourdough alongside.