Monterey Clam Chowder Recipe from Old Fisherman's Grotto-November Soup Spectacular #WOTD

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage adds flavor.

Melt 1 stick of butter in a stock pot on the stove.

Chop 1 potato, 1 stalk of celery, and 1 carrot finely using a food processor.

Add the finely chopped vegetables and bacon to the melted butter in the pot.

Cook the mixture over medium heat until the vegetables are tender, stirring to prevent scorching.

Add 1.5 cups of flour to the pot and cook for a few minutes until thickened.

Add 1 cup of vegetable broth, 2 cups of milk, 2 cups of half and half, and 2 cups of heavy cream to the mixture and whisk to combine.

Transfer the mixture to a crock pot.

Add 3 teaspoons of pre-chopped garlic, 1/2 teaspoon of black pepper, and the canned clams with their juice to the crock pot.

If needed, thin the chowder with more vegetable broth or clam juice.

Add dehydrated onion to the crock pot to replace the missing fresh onion.

Set the crock pot to low and cook for 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens