Clam chowder + biscuits

I was that weird child who really loved New England Clam Chowder. Given how picky of an eater I was at that time, it’s especially peculiar.

Weirdness aside, I still love this stew and order it whenever I can. So naturally, I needed to try and make it at home. I’ll go on the record and say that this is not a hard dish to make, but it does take at least an hour of active cooking time. Not impossible for a weeknight, but probably more relaxing on a weekend.

Also, shout-out to Mom for suggesting this be paired with cheddar biscuits. You can have a clearer conscience by whipping them up from scratch.

The Best Clam Chowder from NYT Cooking

Copycat Red Lobster Cheddar Bay Biscuits

Notes for next time

• It’s worth doing this with fresh clams for taste, but also because it creates a clam broth that you use in the stew.

• The recipe does not call for salt, only black pepper to taste. In my opinion, it needs salt so I’d recommend seasoning as you go to taste.

• I will cut up the slab bacon smaller and let it get more crisp next time. My pieces were a bit big and it wasn’t the texture I was going for since it gets added back in at the end.

• The recipe calls for 3 large Yukon Gold potatoes, but does not provide a weight. I Googled and found a large Yukon Gold is usually 300 grams. I would go by weight and not quantity here.