Monterey Clam Chowder

Serves:

Ingredients:

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)

Method:

(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.