Hey, I dropped off for a second, right? Explanation: I am working as a sous chef at an undisclosed location in Philly and it can be difficult to document recipes in the middle of prep/service. Anyway, I’m back.
I made this up for SuperBowl, which the New England Patriots would go on to lose. (Or so I’m told. I completely zone out when New York sports fans open their dumb mouths.) I’ve never made New England Clam Chowder before, but this seemed like a reasonable approach. I did not really write down amounts as I went along, so I reconstructed my method based on the photos below and some hazy memories. It is entirely possible I used way, way more pork fat. The liquid amounts seem a bit off as well, so use your discretion there; I prefer a slightly less gloopy chowder, but people seem to have fond memories of Campbell’s-style ultra-thick soup.
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