Monterey Clam Chowder - cooking recipe

Ingredients

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)

Preparation

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.