Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Sunday, October 31, 2010
Holiday Clam Chowder & Dave's Sourdough Bread
My mom makes this clam chowder every year around the holidays. You'll want to save it for special occasions, because it isn't great on the waistline, but wow, does that hot, creamy, buttery chowder taste good on a cold November or December night. Especially when Dave makes fresh, hot sourdough bread to go with it!
Holiday Clam Chowder (This makes a small batch, enough for 4 small bowls)
1 cup onion, finely diced 1 cup celery, finely diced 2 cups potatoes, peeled (optional) and finely diced 2 (6.5oz) cans minced clams Clam juice (optional) 3/4 cup butter 3/4 cup flour 1 quart half & half 1 1/2 tsp salt 1 1/2 tsp pepper 2 -3 Tbsp of robust red wine (or more to taste)
Drain juice from clams and pour over vegetables in a sauce pan. Add enough clam juice or water to cover veggies. Simmer until barely tender. Drain vegetables. In a large soup pan, melt butter and flour and make a roux. Add half & half slowly, stirring. Heat and stir until thickened. Add vegetables, clams and vinegar. Serve hot. Sprinkle with cheese, green onions, and crumbled bacon (optional). My family likes to add a couple of dashes of aged pepper sauce (such as Tabasco) too.
Sourdough Bread (From King Arthur Flour)
Ingredients 1 cup sourdough starter 1 1/2 cups luke-warm water 2 1/4 tsp salt 1 Tbsp sugar 5 cups unbleached, all-purpose flour
Pour the cup of starter into a large mixing bowl. Add the arm water and 3 cups of flour. Beat vigorously. Cover with plastic wrap and set it aside to rest at cool room temperature for 4 hours. Then refrigerate overnight, or for about 12 hours.
Add remaining ingredients, kneading to form a smooth, soft dough. Place in a lightly greased bowl, cover and let rise till very puffy though not necessarily doubled, about 5 hours.
Divide the dough in half, and shape into two oval loaves. Place on a baking sheet, cover and let rise till doubled, about 2 - 3 hours.
Slash the tops of the loaves, and bake in a preheated 425ºF oven for 309 minutes or until golden brown. (Dave cooks the loaves on a preheated baking stone in the oven.)