Clam Chowder with Cheddar Biscuits

Clam Chowder with Cheddar Biscuits

Serves 4 as an Entree

For the Cheddar Biscuits

2 cups all purpose flour

½ cup (1 stick) unsalted butter, melted

1 cup buttermilk

12 oz sharp cheddar cheese, freshly grated

1 t old bay seasoning

1 T baking powder

2 t garlic powder

Salt to taste

Mix all ingredients except the cheese in a large bowl. Stir to combine. Once homogenous, add 1 cup (8 oz) of the cheese and fold it in. Using a cookie ring or measuring cup, portion roughly ¼ cup of the dough into biscuits on a greased baking sheet. Place in the center of a preheated 450 degree oven and back for 12-15 minutes or until golden brown and cooked through. About halfway through the baking process, remove the biscuits and sprinkle the remaining cheese on the tops.

Garnish with sliced scallions or parsley and serve immediately.

For the Clam Chowder

2 6.5 oz cans of chopped clams (with the clam juice)

1 cup milk

1 cup vegetable stock

1 cup half and half or whipping cream

1 T garlic powder

1 t dried thyme

½ cup minced celery

½ cup minced carrot

½ cup minced onion

2 small/medium Yukon gold potatoes, diced

5-6 rashers of bacon, cut into small pieces

3 T all-purpose flour

Green Onions for garnish

In a large pot or Dutch oven over medium heat add the chopped up bacon. Cook, stirring frequently for 5-6 minutes or until golden brown and crisp. Remove the bacon and drain on a paper towel. Leave the bacon fat in the pot. Add the carrot, onion and celery and sauté until tender and onions turn translucent.

Add the thyme and garlic powder and cook for 1 minute. Add the flour and stir to cook the flour in the bacon fat.

Add the milk and vegetable stock and stir vigorously, scraping the bottom of the pot to release any accumulated fond. Add the potatoes and simmer for 10-12 minutes or until the potatoes are fork tender. Season with salt and pepper.

Add the half and half/cream and cans of clams with their juices. Return to a simmer, adjust seasoning if needed and serve immediately. Garnish with the crispy bacon and green onions.