Monterey Clam Chowder

• 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)

1. Place vegetables, bacon and margarine in a 5 quart sauce pot.
2. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.
3. When vegetables are tender, add flour to make a roux.
4. Cook for two minutes, allowing flour to cook while stirring occasionally.
5. Add clam juice and dairy products.
6. Stir by using a wire whip.
7. Add fresh garlic, black pepper, and chopped clams.
8. Cook over low-medium heat stirring occasionally to prevent chowder from scorching.
9. Cook for two hours or until chowder is brought to desired thickness. If a crockpot, or small steam kettle is available, it is recommended.
10. Also, clam juice can be added to thin chowder down if it gets too thick.
11. 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.

carrot, onion, potato, celery, bacon, butter, garlic, clam juice, flour, milk, heavy whipping cream, black pepper, clam

Taken from www.food.com/recipe/monterey-clam-chowder-238967 (may not work)