Sunday, July 28, 2013

chowing on chowder

Most think of clam chowder served up in a sourdough bread bowl or Cioppino made famous in SF. I opted to forgo a bread bowl for a french cafe au lait bowl and served it with an Anchor Steam in place of a bread roll or crackers (must keep more crackers on hand). I used this recipe with milk instead of half-and-half with just a splash of cream and it turned out great. The thyme and bay leaf were from the Cuesa herb bouquet made earlier at the market.

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