Boston Clam Chowder and Cheddar Bay Biscuits

Mmmm, again with the "soups". I've made this a few times and it's always been great. The bacon and garlic were my own doing... they just make everything taste better! One thing I loved about the original recipe was the use of red wine vinegar, it gives the chowder such a great flavor.

Boston Clam Chowder

Adapted from Mel's Kitchen Cafe

3 strips of bacon, chopped
4 cloves garlic, roughly chopped

1 cup onions, chopped

1 cup celery, chopped

2 cups  potatoes, peeled and diced

1 1/2 cups water

3/4 cup butter

3/4 cup flour

1 quart half and half 

2 6.5 oz cans chopped clams

1 1/2 teaspoons salt

1 1/2 tablespoons red wine vinegar

1/4 teaspoon cayenne

• Drain the clams and reserve the liquid.
• In a large pot over medium-high heat, cook the bacon for about 5-7 minutes. 
• Put the vegetables in and pour the clam juice and water over the top. Simmer until the vegetables are almost tender, about 5 minutes.
• Meanwhile, in a saucepan melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half and half slowly. Cook and stir until smooth and thickened, without boiling. 
• When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper. 
• You can keep the chowder warm {without boiling} for a up to an hour or serve immediately.

Cheddar Bay Biscuits

376 g bread flour

7 g salt

3 g garlic {powder}

22 g baking powder

128 g butter, cubed {cold}

165 g cheddar cheese, shredded

213 g milk

garlic and parsley butter {recipe below}

• Preheat oven to 375 degrees.
• In a bowl, add in the flour, salt, garlic powder, baking powder and butter. Mix with your fingertips, making sure the butter stays about the size of hazelnuts.
• Add in the cheese and milk and mix until combined, making sure not to overwork.
  
• Form the dough into a rectangle or square and using a circular cutter, push it down but don't twist {this helps the biscuits to rise evenly when baked}.
• Bake for 15-17 minutes, brush with the garlic and parsley butter.

Garlic and Parsley Butter

3 tablespoon butter, melted

1/2 teaspoon garlic {powder}

3/4 teaspoon parsley flakes {dried}

• In a small bowl, combine all the ingredients.

The biscuits are something I just whipped up. Traditionally, I serve this soup with a more simplistic version of this recipe but because of taking my baking class, I feel that using somewhat of a pre-prepared  method just isn't fair to myself and others around me. Plus, it's fun to test out recipes to see how they will work out!

Enjoy!

Ashley