Clam Chowder & Peasent Bread

Being this early in spring the days still carry a chill. What better way to warm up and enjoy some comfort food than with Clam Chowder? Ironically, after 5 years on the coast of Maine, the best clam chowder I’ve had was here in Vermont. It was a special and I don’t go out to eat very often so I enjoyed it thinking “I wish I could make this a home”. Then my Mom hooked me up with this recipe- wish granted!

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This recipe is from Grit magazine. My mother made a few adaptations that I think really add to an already excellent recipe. Here’s Grit’s recipe – reproduced for your convenience:

Alida’s Clam Chowder Recipe

A thick, creamy soup, this is my mother’s recipe, and she still makes it.

1 pound bacon, diced
3 large onions, chopped
4 large potatoes, peeled and cubed
2 cups water
3 small cans minced clams
½ teaspoon black pepper
1 teaspoon sugar
Pinch thyme
¼ cup butter
¼ cup flour
4 cups milk
1 can evaporated milk

In skillet, fry bacon until crispy. Add onions and cook until browned.

Add potatoes and water, and cook until potatoes are tender. Stir in clams, pepper, sugar and thyme, and let simmer.

In separate pan, over low heat, melt butter. Whisk in flour. Add milk a little at a time while continuing to whisk until white sauce starts to bubble around edges. Pour white sauce into clam mixture and let cool.

Just before serving, stir in evaporated milk. Cover and simmer over low heat for 10 minutes, or until heated through. Do not boil, as it will ruin the texture of the soup. Yields 3 quarts.

My mother’s suggestions: If the bacon is really fatty drain some of the grease off. Double the potatoes and cans of clams.
I think those are suggestions are spot on. I also sometimes replace the water with bone broth and I use corn starch so it’s gluten free. You can also use half and half instead of a can of evaporated milk or cook 2 1/4 cups milk down to 1 cup.

DSCN0341DSCN0492Now that you have a great chowder only some crusty bread will do it justice. I came across this recipe for a no knead bread called peasent bread, baked in a pyrex bowl. It’s super easy and adapts well to a gluten free version. I tried it with sweet white sorghum flour- delicious! I won’t reproduce the instructions here because it’s quite long with tips, photos and variations.

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DSCN0342Enjoy it with the clam chowder -or even just with jelly.

DSCN9372mossy_stone

sharing this post with:

monday barn hop, fat tuesday, wildcrafting wednesday, slightly indulgent tuesday, this chick cooks, scratch cookin, melt in your mouth monday, hearth and soul hop, gluten free wednesday, frugally sustainable, real food wednesday, make your own monday, simple lives thursday, fightback friday

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9 thoughts on “Clam Chowder & Peasent Bread

  1. Your peasant bread looks beautiful. Peasant bread is our staple loaf in our home. I make it at least weekly. Although not traditional, I usually make it with whole-wheat bread flour. It’s one loaf that I’ve managed to get a fair rise out of using a whole-wheat flour. I’ve never tried making it in a round pyrex, though; I usually just make it in a regular loaf pan. The round loaf is much more appealing.

  2. What a lovely chowder. I really like the addition of the bacon to enhance the flavour. I have fond memories of eating steamed clams right out of the shell in Maine when I was a little girl, and I do love clam chowder! Your peasant bread looks beautiful too. I like that it is baked in a pyrex bowl! Thank you for sharing this post with us at the Hearth and Soul hop.

  3. Pingback: It’s Autumn! Bring on the comfort food. | mossgrownstone

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