Recipe: Monterey Fishermans Wharf Clam Chowder

Inspired by the rich and legendary clam chowders of Old Fishermans Wharf in Monterey, California, this clam chowder is a culinary tour of our historic seaside town -- It's the salt air on your skin, the sound of the sea lions and gulls, the slow fog drifting across the bay, and the flavors of John Steinbeck's Cannery Row.

I grew up on the Monterey Peninsula.  What I looked forward to the most, when visiting the Wharf was getting a sample of clam chowder, getting a box of freshly made caramel corn from Carousel Candies, and then feeding the sea lions -- in that order.

I was delighted to pass on the tradition of Monterey-style clam chowder to my students this past year, with this perfected version of a local recipe that was handed down to me and adapted for small-batch home cooking.  It was such a hit with my students that it was requested, made and served all football season long at our school's concession stand.  Now, I'm happy to share the recipe with everyone...Enjoy!

Monterey’s Fishermans Wharf Clam Chowder

Yield: 4-6

Author: Jenn Erickson

Prep time: 10 MCook time: 20 MTotal time: 30 M

Inspired by the rich and legendary clam chowders of Old Fishermans Wharf in Monterey, California, this clam chowder is a culinary tour of our historic seaside town -- It's the salt air on your skin, the sound of the sea lions and gulls, the slow fog drifting across the bay, and the flavors of John Steinbeck's Cannery Row.

Ingredients:

• 2/3 cup diced carrot (¼” dice) -- square off, then dice -- see sample
• ¼ cup small diced onion
• 1/3 cup celery, (washed and ¼” dice) -- see sample piece
• 1 cup medium diced red potato, wash, but do not peel -- see sample piece
• **return any unused vegetables to Chef after you’ve measured in a dry measuring cup**
• 2 slices bacon, cut into small pieces with scissors, ¼” strips -- see sample piece
• 4 Tablespoons butter (half stick)
• 2 small cloves of garlic or one large, minced -- very fine
• 1 ¼ - 1 ½ cups clam juice
• 1/2 cup all-purpose flour
• 3 cups lowfat milk
• ¼ cup heavy cream
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper
• 1 teaspoon fresh thyme leaves, minced -- or -- ¼ teaspoon dried thyme
• 8 ounces chopped clams (1 cup, drained)
• Salt and pepper to taste

Instructions:

1. Place the potato in a small microwave safe bowl and cover tightly with plastic wrap. Microwave for two minutes.
2. Place carrot, onion, par-cooked potato, celery, butter and bacon in a Dutch oven. Saute over medium-high heat until vegetables are tender (set timer for 10 minutes). Be careful not to burn the bacon. Taste to make sure vegetables are cooked through (especially carrots and potato) before moving on to step 2.
3. When vegetables are tender and bacon is cooked through, stir in flour to make a roux. Reduce heat to medium. Stir with a rubber scraper and cook for 2 minutes, stirring frequently to cook off the raw taste of the flour.
4. Add clam juice, milk and cream. Stir by using a large wire whisk to break up the roux and incorporate into the liquids. Immediately proceed to step 4.
5. Stir in the garlic, salt, pepper, thyme and clams. Bring to a boil over high heat, stirring constantly with the rubber scraper (scraping the bottom to prevent burning), then reduce to medium low (simmer) for 5 minutes or until the chowder achieves the desired level of thickness. T
6. Taste and check the potatoes for doneness. Adjust seasoning with salt and pepper.
7. Serve with sourdough bread.

Notes:

The chowder will continue to thicken as it cools, so remove it from the heat before it has achieved your full level of desired thickness.

If the chowder becomes too thick, or if reheating the second day, just add water, milk or clam juice to achieve desired consistency.

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