Clam Chowder, Manhattan, Montana Style w/ Cheddar & Green Onion Angel Biscuits
Cook time:
Total time:
Serves: 8 servings
Ingredients
- Chowder
- 1 lb bacon sliced and cut into
- ¼” pieces
- 1 onion, chopped
- 4 celery stalks, chopped
- 2 bunches green onions, chopped
- 32 oz clam juice
- 36 oz clams in broth, chopped
- 1¼ cups SACO Cultured Buttermilk Blend
- ½ cup flour
- ½ cup butter, melted
- 3 potatoes, chopped to
- ½” size
- 1 tsp garlic powder
- ½ tsp celery seed
- 1 tsp rubbed thyme
- ⅓ cup SACO Mix’n Drink Instant Skim Milk
- 1 cup water
- 2 cups whipping cream
- Angel biscuits
- ¼ cup warm water
- 1 pkg dry yeast
- ¼ cup SACO Cultured Buttermilk Blend
- 1 tsp garlic powder
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup butter
- 2 cups cheddar cheese, shredded
- ½ cup green onions, chopped
- 1 cup water
Instructions
- Chowder
- In a large pan cut up bacon in to pieces.
- Add onions, celery and green onions.
- Saute until limp but not brown, about 4 min.
- Stir in clam juice and clams with broth; heat gently.
- In a separate pan make roux with the Saco Cultured Buttermilk Blend, flour and melted butter until golden brown over low heat.
- Stir 2 cups of heated broth slowly into roux until thickened, then whisk back into soup pot.
- Add potatoes, garlic celery seed and thyme.
- Combine the Mix’n Drink with the water and whipping cream.
- Add to soup mixture.
- Heat gently.
- Angel Biscuits
- Preheat oven to 425°F.
- Combine warm water and yeast; set aside.
- Combine first six ingredients.
- Cut in butter, stir in cheese and green onions.
- Add yeast mixture and 1 cup of water.
- Stir to soft dough.
- Drop biscuits of desired size on greased baking sheet.
- Bake for about 15 minutes.
