Best 3 Monterey Clam Chowder Recipes
In the charming coastal town of Monterey, where the Pacific Ocean meets the rugged California coastline, there exists a culinary treasure that has captivated seafood enthusiasts for generations: Monterey clam chowder. This delectable dish, a testament to the region's rich fishing heritage, is a symphony of flavors, textures, and aromas that embodies the essence of Monterey's culinary scene.
Dive into the depths of this iconic soup, where tender clams, harvested from the pristine waters of Monterey Bay, bask in a creamy, savory broth infused with the essence of the sea. Each spoonful is a harmonious blend of briny, sweet, and smoky notes, perfectly balanced by the comforting warmth of potatoes, celery, and onions. The symphony of flavors reaches its crescendo with a touch of white wine, enhancing the chowder's complexity and depth.
Explore the diverse recipes presented in this article, each offering a unique interpretation of this classic dish. From the traditional New England-style chowder, featuring a rich and creamy base, to the lighter and more contemporary Manhattan-style, with its vibrant tomato broth, these recipes cater to every palate. Discover the secrets behind the perfect clam chowder, from selecting the freshest ingredients to mastering the art of crafting a velvety smooth broth.
So, embark on a culinary journey to the heart of Monterey, where the sea's bounty meets the land's finest produce, resulting in a chowder that will warm your soul and transport your taste buds to the rugged shores of California. Prepare to indulge in the ultimate seafood indulgence, where the taste of the ocean mingles with the warmth of a comforting embrace.
OLD FISHERMAN'S GROTTO MONTEREY CLAM CHOWDER RECIPE - (4/5)
Provided by KimberleyH
Number Of Ingredients 15
Steps:
- Place vegetables, bacon and butter in a 5 qt 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 whisk. 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. Notes: Use a crockpot if available. Also, clam juice can be added to thin chowder down if it gets too thick. Source: Old Fisherman's Grotto
MONTEREY CLAM CHOWDER
Make and share this Monterey Clam Chowder recipe from Food.com.
Provided by gourmet_girl
Categories Chowders
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
DISNEY'S MONTEREY CLAM CHOWDER
I found this recipe in the "Disney Magazine." It comes from the Pacific Wharf Cafe at Disneyland and is one of their most-requested recipes. I pre-cut all the vegetables and store, covered, in the fridge until I'm ready to make the soup.
Provided by TasteTester
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.
- In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
- Add the heavy cream, clams, thyme, salt, pepper, tabasco sauce, and roux. Whisk well to blend in the roux.
- Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
- If you like, serve slices of sourdough alongside.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't be afraid to experiment with different types of clams.Littleneck clams, Manila clams, and razor clams are all good choices.
- Be careful not to overcook the clams. They should be cooked just until they are opaque.
- Use a good quality clam juice. This will help to add flavor to the chowder.
- Don't be afraid to add your own personal touches. You could add some chopped bacon, diced celery, or carrots to the chowder.
Conclusion:
Monterey clam chowder is a delicious and easy-to-make dish that is perfect for a cold night. With its creamy texture, savory flavor, and hearty ingredients, it's sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give Monterey clam chowder a try.
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