CaseT
TVWBB Platinum Member
Been out camping in the cold for Elk season and came home to warm up for a few days. Prior to camp I made ribs on the Weber to take with us. They were a big hit. Cold out so I baked baguettes and made clam chowder last night.
Did a 2-2-1 on the 14.5” WSM on a windy day. Simple SPOG no sauce.
from the King Arthur website I’ve been using the classic baguette recipe.
Off the fly recipe for the chowder.
Diced up some homemade bacon. Rendered it down. Added 2 tablespoons olive oil, two chopped carrots, 2 sliced stalks of celery, 1 chopped onion. Sautéed that until the onion was translucent. Put in 4 cans of chopped clams (meat and juice) 2 bay leafs, 4 cloves smashed garlic, 3 sprigs of thyme, pepper, salt, 4 cups of water. Brought to boil, reduced and simmered for 1 hour. In a separate pot I par boiled 5 diced small russet potatoes. Shocked in cold water and rinsed. These get added in about 10 minutes before serving, just enough time to reheat. This avoids making the soup too starchy. Had i gone creamy and added milk or cream is skip this step.
Did a 2-2-1 on the 14.5” WSM on a windy day. Simple SPOG no sauce.
from the King Arthur website I’ve been using the classic baguette recipe.
Off the fly recipe for the chowder.
Diced up some homemade bacon. Rendered it down. Added 2 tablespoons olive oil, two chopped carrots, 2 sliced stalks of celery, 1 chopped onion. Sautéed that until the onion was translucent. Put in 4 cans of chopped clams (meat and juice) 2 bay leafs, 4 cloves smashed garlic, 3 sprigs of thyme, pepper, salt, 4 cups of water. Brought to boil, reduced and simmered for 1 hour. In a separate pot I par boiled 5 diced small russet potatoes. Shocked in cold water and rinsed. These get added in about 10 minutes before serving, just enough time to reheat. This avoids making the soup too starchy. Had i gone creamy and added milk or cream is skip this step.
