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Crockpot Recipe - MONTEREY CLAM CHOWDER

Ingredients:
1 Carrot, diced (1)
1 md Onion, diced (1 1/2)
1 Potato, diced (2)
1 Stalk of celery, diced (2)
1/2 lb Minced bacon (3/4 lb.)
1/4 lb Margarine
3 Cloves fresh garlic, minced
1/2 qt Clam juice
1 1/2 c Flour
2 c Milk
2 c Heavy whipping cream
2 c Half-and-half
1/2 ts Black pepper
1/2 lb Chopped clams (fresh, frozen or canned)
1/2 ts Clam base (optional, available in most gourmet shops)

Directions:
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, 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.
Clam juice can be added to thin chowder down if it gets too thick.

General Food Recipe Tip:

Ground meats must be cooked in a skillet before cooking in the crockpot.