Monterey Bay Clam Chowder Recipe

From Dorothy McNett's Recipe Book.

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Monterey Bay Clam Chowder

From Dorothy McNett's recipes at One can of minced clams and the juices makes a wonderfully flavorful and velvety chowder. By adding 2 cans, there will be more clam flavor and the juices may make it a little bit thinner. Either way is fabulous! If fresh clams are available, use them or even use some as a garnish served atop of this creamy chowder.

3 tablespoons extra virgin olive oil
1 small onion or 1/2 large one, or 2-3 shallots
1-2 potatoes (1 large one, or 2 small ones)
2-3 stalks celery
2 - 3 cloves garlic
1/4 - 1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

3 tablespoons unbleached all purpose flour
3/4 - 1 cup clam juice or clam cooking liquid
1 3/4 cups whole milk or half and half
1-2 cans good quality minced clams (and/or about 12-20 freshly steamed ones)

snipped parsley
paprika for sprinkling

Finely dice the onion, peeled potatoes, celery and garlic. (It would measure about 1 1/2 cups of diced veggies. Many times I make this without the potatoes, but if using them I choose 1-2 small white ones) In heavy bottomed saucepan or saucier, heat the oil 30 seconds. Add the diced vegetables and cook and stir over medium heat for about 10 minutes to develop the flavors, or until tender and just starting to brown a bit. Measure the flour into a small bowl or saucer so that it can be added all at one time. Quickly and carefully stir the flour into the vegetable mixture, cooking and stirring for about 30 seconds or more. Blend in the clam juice, stirring and cooking for about 2-3 minutes, or until thickened. Blend in the milk and heat for several minutes but do not let it boil. Add the clams and any liquids in the can. Heat thoroughly but do not let it boil. Taste and correct the seasonings, as desired. Allow to stand about 5 minutes and then ladle into chowder mugs or bowls. Garnish with parsley and paprika.

Recipe created 2009-01-19.

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