New England Clam Chowder
- 2 cups diced potatoes
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced leeks
- 1 cup diced green pepper
- 2 cans chopped clams
- 1 tablespoon ground black pepper
- 1 1/2 tablespoons salt
- 6 bay leaves
- 1 teaspoon tabasco
- 2 cups water
- 1 cup clam juice
- 3/4 cup butter, melted
- 1 cup flour
- 2 quarts half and half
- Combine the melted butter and flour in an oven proof container and bake at 325 for 30 minutes to make a “roux.”
- In a large heavy saucepan, combine, onions, celery, leeks, and green pepper and salt and pepper. Sauté until soft and onions are translucent.
- Add potatoes and cook an additional 5 minutes.
- Add clams, clam juice, bay leaves, tabasco, and water and simmer until potatoes are thoroughly cooked.
- Stir in the roux (butter-flour mixture) into the chowder and stir until combined and thickened.
- Remove chowder from heat and stir in half-and-half until blended.
- Heat to serving temperature while occasionally stirring.
Dutch oven crusty bread
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 3/4 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
- Place the flour, dry yeast, and salt in a bowl and whisk to combine. Add the water and stir with a wooden spoon until it forms a shaggy dough.
- Cover the dough bowl and let rise for 10-14 hours at room temperature. It will look bubbly when done.
- Shape the dough into a round ball and place on a floured piece of parchment paper.
- Preheat oven to 450 degrees and place a heavy cast iron or dutch oven in the oven for 30 minutes.
- Transfer the loaf to the dutch oven with the lid on and bake for 30 minutes.
- Remove the lid and bake for another 15 minutes until bread is a golden brown.
- Remove from oven and use the parchment paper to transfer the bread to a wire rack. Let cool for 15 minutes before slicing.
Pair your clam chowder with a New England original: cranberry juice! Serve with a squeeze of lime and garnish with mint or rosemary.