Clam Chowder

So it’s time to finally do clam chowder properly. With actual clams, and individual loaves, rather than the fish and conjoined loaves from last time.

Due to a very busy day in the oven the loaves were a little over-proofed… but they seem to have survived.

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So we boiled up the clams, giving up a clam stock for the base of the chowder.

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You don’t get much clam meat from all those clams!

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Anyway… bacon, onions, garlic, potatoes, bay, thyme, stock…

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Add cream, clams and parsley.

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Hollow out the buns, warm in the oven, and it’s time to serve.

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OK maybe some extra chowder was poured over after picture was taken. Maybe I just do a full 1kg+ loaf for these in the future…

Anyway: it was delicious! Really rich, creamy chowder in a delicious sourdough roll.

 

 

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