Fishermans Wharf Style Clam Chowder Food

OLD FISHERMAN'S GROTTO MONTEREY CLAM CHOWDER RECIPE - (4/5)

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

FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL

Steps:

• Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
• Transfer to a plate and set aside.
• Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
• Sprinkle flour over the mixture and stir into a paste.
• Add clam juice, potato and thyme.
• Increase heat and bring ingredients to a boil.
• Reduce to low and simmer for 15 minutes, or until potatoes are tender.
• Add clams and stir in cream.
• Continue to simmer for 5 minutes until thick and creamy.
• Add salt, pepper and Tabasco sauce.
• Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
• Serve hot.

FISHERMAN'S CHOWDER

Steps:

• In a heavy soup pot or kettle, brown the bacon for 5 minutes.
• Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
• Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
• Season with salt and pepper, bay leaf and thyme.
• Stir in the milk and heat over low flame, stirring constantly.
• Do not allow mixture to boil.
• When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
• Remove bay leaf and serve.
• Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

FISHERMAN'S CATCH CHOWDER

Steps:

• In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
• One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.