Monterey Clam Chowder

This Monterey Clam Chowder is a decadent, hearty soup that captures the essence of coastal comfort food. Featuring a luxurious blend of heavy cream, half-and-half, and milk, the broth is thickened with a roux and packed with tender diced potatoes, carrots, celery, and onions. The star ingredient, chopped clams, provides a briny sweetness that pairs perfectly with the savory bacon and aromatic garlic. This dish is incredibly rich and satisfying, making it ideal for cold evenings or special family dinners. While traditionally served in bread bowls, it pairs beautifully with crusty bread or the suggested clam crackers. Its a timeless classic that delivers deep, home-style flavor in every spoonful.

Cooking Method: Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 507.0

Description

This Monterey Clam Chowder is a decadent, hearty soup that captures the essence of coastal comfort food. Featuring a luxurious blend of heavy cream, half-and-half, and milk, the broth is thickened with a roux and packed with tender diced potatoes, carrots, celery, and onions. The star ingredient, chopped clams, provides a briny sweetness that pairs perfectly with the savory bacon and aromatic garlic. This dish is incredibly rich and satisfying, making it ideal for cold evenings or special family dinners. While traditionally served in bread bowls, it pairs beautifully with crusty bread or the suggested clam crackers. Its a timeless classic that delivers deep, home-style flavor in every spoonful.

Ingredients

3/4 pound Bacon, minced
1/4 pound Butter or margarine
1 Carrot, diced
1 1/2 Onion, diced
2 Potato, diced
2 Stalks Celery, diced
5 Cloves fresh garlic, minced
1 1/2 cups Flour
1/2 quart Clam juice
2 cups Milk
2 cups Heavy whipping cream
2 cups Half-and-half
1/2 teaspoon Black pepper
1/2 pound Chopped clams (fresh, frozen, or canned)

Directions

1
Place the minced bacon, butter, diced carrot, onion, potato, and celery in a large 5-quart sauce pot.
2
Saute the mixture over medium heat, stirring occasionally, until the vegetables are tender but not browned or scorched.
3
Add the flour to the pot and cook for two minutes, stirring constantly to create a roux and allow the raw flour taste to cook out.
4
Gradually add the clam juice, milk, heavy whipping cream, and half-and-half, stirring continuously with a wire whisk to prevent lumps.
5
Stir in the minced garlic, black pepper, chopped clams, and optional clam base if using.
6
Reduce heat to low-medium and simmer, stirring frequently every 5-10 minutes to prevent sticking, for about 1 to 1.5 hours or until the chowder reaches your desired thickness.
7
If the chowder becomes too thick, thin it out with additional clam juice or water to taste.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 507.0kcal

% Daily Value *
Total Fat 43.5g67%
Saturated Fat 14.2g71%
Cholesterol 26.1mg9%
Sodium 1292.5mg54%
Total Carbohydrate 6.6g3%
Dietary Fiber 1.5g6%
Sugars 2.9g
Protein 21.8g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not add salt to this recipe, as the bacon and clams provide sufficient natural saltiness.

This chowder is very rich and high in fat. For a lighter version, you can reduce the amount of heavy cream or use more half-and-half.

Clam base is optional and can be found in gourmet shops; it enhances the seafood flavor but is not strictly necessary.

Stirring is crucial to prevent the dairy from scorching at the bottom of the pot. If using a slow cooker, stir occasionally and monitor consistency.

Serve hot with clam crackers or crusty bread. This recipe yields approximately 5 quarts if doubled as suggested in the original notes.

Keywords: clam, chowder, cream, seafood, soup, comfort food, bacon, potato, vegetables, garlic, rich, hearty, monterey, dinner, winter, cooking, recipe, simmer, roux

Read it online: https://www.chefs-mate.com/recipe/monterey-clam-chowder/