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.

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Homemade Breadcrumbs

Here’s a cooking staple so easy to make at home I don’t even know why breadcrumbs are sold in the supermarket. They’re almost too simple to post about-  but they’re that good.

First, start with some bread. Store brought or homemade- even gluten free. End slices, whole slices, edge pieces from sandwiches; room temperature or frozen, it doesn’t matter.

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Place the bread in a food processor and pulse several times, running the processor until the bread is in fairly uniform crumbs.

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And there you have it: fresh bread crumbs. Use right away or store in the freezer for a longer shelf life.

For dried breadcrumbs you can dry some bread in the oven before processing or dry the breadcrumbs afterwards. Generally fresh crumbs can be used interchangeably for dry crumbs. Although, once in a great while, a recipe may specify dry crumbs to absorb more moisture.

Also, if you don’t have a food processor you can dry some bread and rub the slices together creating dried bread crumbs or you can use your fingers and crumble fresh slices for fresh crumbs. It works but it’s a lot more labor intensive, hence the food processor.

DSCN9960These fresh crumbs are especially great on homemade chicken nuggets, Chicken Kiev…. basically anywhere you want a tasty, crispy breadcrumb coating these will be the star.

Enjoy!

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Make-your-own Monday,

Monday Barn Hop, Fat Tuesday,

Real Food Wednesday

Simple Lives Thursday

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