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Speaking of clam chowder, this recipe gets lazier every time I make it, to good effect so far. Here is the current incarnation:
New England Clam Chowder
Serves 6 to 8 (at least - light eaters may find it stretches even farther)
If not using bacon crumbles: Cook the bacon in a heavy, 4 to 5 quart (3.8 L) pan or Dutch oven, on medium-high. Stir occasionally, until it turns golden-brown, about 5 to 6 minutes. Pour off the fat, leaving the bacon in the pot. If using bacon crumbles, add them and immediately proceed to the next step instead.
Add the butter or oil; stir for a few seconds.
Measure the reserved juice from the clams, adding enough extra clam juice to make 6 cups (960 ml) total. Add the clam juice to the pan, along with the potatoes, bay leaves and thyme.
Turn heat to high and bring the chowder to a boil, then reduce heat to low and partially cover the pot with a lid. Simmer the chowder until the potatoes are tender, about 10 to 12 minutes.
Discard the bay leaves and add the potato flakes, stirring.
Add the milk and clams, stirring until thoroughly mixed.
Season to taste with salt and pepper and serve. (Honestly, I never find it needs salt with the bacon in there!)
Don’t let the soup come to a boil when reheating or it may separate.
It's normally also made with one shredded turnip, which is added with the butter or oil and cooked for five minutes in that case. Adding something onion-y, if it's not a problem for anyone, would give the same flavor but no longer be low-FODMAP.
You could probably do this while camping, assuming shelf-stable milk or "milk". The precise temperature control is not so much a thing with a campfire, but my gas stove runs hot and an overly-vigorous "simmer" still seems to work okay.
New England Clam Chowder
Serves 6 to 8 (at least - light eaters may find it stretches even farther)
- 3 ounces thick-cut bacon (3 slices), 1/4 inch (6 mm) dice (or just 3-4 ounces of precooked bacon crumbles)
- 3 tablespoons unsalted butter (or I've used olive oil - next time I may omit entirely)
- 1 can (51 ounces) drained, chopped clams, juice reserved
- 1-1.5 pounds potatoes, peeled and diced into 1/2 inch (13 mm) cubes
- 2 bay leaves
- 1/2 tsp dried thyme or 1 teaspoon chopped, fresh thyme
- 1 cup milk / milk substitute
- 1 cup potato flakes
- water
- Salt and pepper to taste
If not using bacon crumbles: Cook the bacon in a heavy, 4 to 5 quart (3.8 L) pan or Dutch oven, on medium-high. Stir occasionally, until it turns golden-brown, about 5 to 6 minutes. Pour off the fat, leaving the bacon in the pot. If using bacon crumbles, add them and immediately proceed to the next step instead.
Add the butter or oil; stir for a few seconds.
Measure the reserved juice from the clams, adding enough extra clam juice to make 6 cups (960 ml) total. Add the clam juice to the pan, along with the potatoes, bay leaves and thyme.
Turn heat to high and bring the chowder to a boil, then reduce heat to low and partially cover the pot with a lid. Simmer the chowder until the potatoes are tender, about 10 to 12 minutes.
Discard the bay leaves and add the potato flakes, stirring.
Add the milk and clams, stirring until thoroughly mixed.
Season to taste with salt and pepper and serve. (Honestly, I never find it needs salt with the bacon in there!)
Don’t let the soup come to a boil when reheating or it may separate.
It's normally also made with one shredded turnip, which is added with the butter or oil and cooked for five minutes in that case. Adding something onion-y, if it's not a problem for anyone, would give the same flavor but no longer be low-FODMAP.
You could probably do this while camping, assuming shelf-stable milk or "milk". The precise temperature control is not so much a thing with a campfire, but my gas stove runs hot and an overly-vigorous "simmer" still seems to work okay.
