Minh's Special New England Clam Chowder

 

Today I began my journey outside of Vietnam and tackled New England’s classic, clam chowder. I had never cooked clam chowder before nor had I tasted it. It was a hard process, but with my mentor, Gregor Makechnie, I had no problem making the dish. I spent about 4 hours in total: 1 hour and 40 minutes to prepare and make the clam chowder, 5 minutes to clean up, 55 minutes to make the video, and 1 hour and 20 minutes to write down the recipe. 



During the cooking process, the part that scared me the most was making the roux. I thought I was going to make some big lumps when whisking the butter and flour together. However, it turned out to be golden and smooth just how I would’ve wanted it to be. Other than that, I just had to constantly stir the mixture to make sure that it wasn’t burnt at the bottom of the stockpot. When finished, the clam chowder looks amazing and tastes wonderful. Now I wonder what a restaurant-quality clam chowder would taste like. 


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