Hello Helpers! Welcome back to another edition of Food for Every Soul! In this series, I interview people from the Help Force about their favourite and famous recipes. For this week’s recipe, I interviewed JC!
I started by asking some questions about the recipe they had decided to share with us today.
Welcome to our recipe series interview today! Can you tell us which recipe you will be sharing?
Hi Lucifer, thank you for having me :EH:! I’m going to be sharing New England style Clam Chowder (but non-dairy)!!
Awesome! Can you tell us why this recipe is important to you, and is there any history or story behind this food?
Here is the moment we’ve all been waiting for: the recipe for Clam Chowder: NE STYLE!
Ingredients:
- Yield: 32 oz
- Ingredients: 1/4 cup non dairy butter
- 1/4 cup bacon (optional)
- 1/2 cup onions diced
- 1/4 cup celery, diced
- 1/2 cup potatoes, diced
- 1/4c + 2 Tablespoons flour
- 12 oz canned clams
- 1 cup clam juice
- 1 1/4 cup coconut milk
- Salt and pepper to taste
- Bay leaf
Instructions:
- Melt butter, add bacon (optional) and cook for a few minutes, careful not to fully cook
- Add onions, celery, and potato, until al dente
- Add flour to make a roux, use only enough flour to absorb the extra butter in the pan. Cook for 10 minutes.
- Temper (heat to warm but not boiling) milk.
- Add the clams, clam juice, and milk. Simmer until potatoes are cooked
- Add salt and pepper to taste
Do you have any tips or tricks on making it, or why people may like this recipe, or any memories from it?
Try to dice the celery and onion around the same size. Dice your onions bite sized or smaller, they’ll cook faster the smaller you cut them. Taste the soup as you go for flavor.
Thank you for this very delicious recipe! Do you have anything else to say to the audience?
And with that, we’ve reached the end of the post. I will be back next time with more fresh and delicious content. If anyone would like to share a recipe with us, DM me with your ideas!
Bon Appétit! <3
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