(I made 1½ 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 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 1½ 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 Reposted by: Debbie Carlson - Home Cooking
Your Clam Chowder ( Monterey ) is ready. Bon appetit!
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