Wednesday, 19 October 2011

New England Clam Chowder with Rosemary Focaccia


Clam Chowder

500g Minced or whole clams, keep the liquid
3 Slices Streaky Bacon
500g Potatoes, diced
2 Onion, coarsely chopped
2 1/2 cups milk
1 Cup heavy cream
3 Tbps flour
1/2 Tsp Worcestershire sauce
Pinch of sugar, salt and pepper


1. Drain the clams, reserving the liquid.  Add enough water to make 2 cups of liquid total.
2. In a large saucepan, cook the bacon, rendering the fat.  Remove the bacon and save the drippings.  Add the diced potatoes and onions and cook, stirring frequently, for about 5 minutes or so, or until the onions look translucent. 
3. Add the clam juice, cover, and simmer about 15 minutes, or until the potatoes are tender when pierced with a fork.
4. Stir in the clams, 2 cups of milk and the cream. 
5. In a small bowl, combine the remaining 1/2 cup of milk with the flour and stir well.  Stir mixture into the chowder. Cook chowder until thick and bubbly.
6. Add Worcestershire sauce and a pinch of sugar. Stir, and taste for seasoning; add salt and pepper if desired. 
7. Enjoy!

Rosemary Focaccia 

3/4 Cup Warm water
Generous dollop Good Quality Extra Virgin Olive oil (It must be Good quality as the bread depends on this to get the flavour)
1/2 Tsp Salt
1 3/4 Cup All-purpose flour
1 1/2 Tsp Dry yeast
2 Tsp sugar
Rosemary to taste (I use 1 Tbsp)


1. Combine the warm water with the active dry yeast and the 2 tsp. sugar. Let stand until foamy, about 5-10 min.
2. Add the flour and salt gradually to the yeast mixture, about 1/2 cup at a time, until your dough no longer sticks to the sides of the bowl .
3. Drizzle 1/2 Tbsp olive oil into a pan. Place the dough into the pan. Cover and let rise for 60 min.
4. Preheat your oven to 180 Degrees C. 
5. Gently poke the risen dough all over with your index finger. Drizzle it lightly with the remaining olive oil and sprinkle with Rosemary.
6. Bake the bread till it's golden brown, about 40 min.
7. Enjoy!

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