First Guest Chef - Auntie Pat!

Old Fisherman's Grotto Clam Chowder

      The idea for this recipe started a few weeks ago when Lucas and I were lucky enough to visit with Aunt Pat during her annual visit to Monterrey. We met at one of Aunt Pat's local haunts, Old Fisherman's Grotto.  She has been coming to this restaurant for the past 20 plus years on her trips to the area. 

       Fisherman's Grotto claims to have the best clam chowder in all of Monterrey and guess what, it was pretty freakn' good!  As we were raving about the clam chowder over dinner, Aunt Pat mentioned that years ago, the owner gave her the recipe to their famous clam chowder but never found the time to actually try it out.  A plan was instantly hatched to re-create this tasty clam chowder once in Los Angeles.

 

Ingredients

• 1 carrot - diced
• 1 medium onion -diced
• 1 potato - diced
• 1 stalk of celery diced
• 1/2 lb minced bacon
• 1/4 lb butter
• 3 cloves fresh garlic
• 1/2 quart calm juice
• 1 1/2 cups flour
• 2 cups milk
• 2 cups of cream
• 2 cups coffee blend (like plain Coffee-Mate)
• 1/2 tsp black pepper
• 1/2 lb chopped clams (fresh, frozen, or canned)
• 1/2 tsp clam base (optional - I have no idea what this)

Directions:

• Place vegetables, bacon, and butter in a 5qt 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 2 mins, allowing flour to cook while stirring occasionally.
• Add clam juice and dairy products. Stir by using a wirewhip
• Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for 2 hours or until chowder is brought to desired thickness.

Tips!

• Use any extra clam juice to thin out the chowder if it gets too thick
• If using a crock pot - cooking time is between 3-4 hours