Comments | food_porn: chowdah

basking_lizard in food_porn

chowdah

Jul 30, 2006 14:38

So I'm curious about chowders. My SO is thinking about making one soon and he wants to use buttermilk in there somewhere. He had some really good chowder ar a restaurant and thought that might be the secret ingredient ( Read more... )

chowder, buttermilk

Comments 5

myselftheliar July 30 2006, 18:36:06 UTC

Here's how I use buttermilk in chowder!! cook a CLEAR CLAM CHOWDER (one with no milk or dairy) and serve it with a pitcher of warm buttermilk to add at serving time. it adds a delicious rich buttery-sourness to the sweet chowder.

An excellent clear clam chowder recipe is in Jasper White's chowder book. I can't find a good recipe through google searching, sorry.

basking_lizard July 30 2006, 20:09:43 UTC

I'll look him up - I suspect I could just cook up the chowder the way we usually do it, but with no dairy, and then add like you suggest.

Thanks for the tip!

la_sikka July 30 2006, 18:46:00 UTC

it's too hot for chowder!

basking_lizard July 30 2006, 20:08:31 UTC

That it is, but we've been having this conversation since the last time we made chowder (in March :).

The reason it came up again today was because I was going to make muffins that needed buttermilk, but I didn't have any. So I found a substitution, and then discovered that the raspberries I'd planned to use in the muffins were mouldy. *sad*

honeyhoneyny July 30 2006, 22:30:30 UTC

I like buttermilk. It gives a tangy, creamy flavor. I'd use part whatever dairy you normally use, and part butter milk. (2/3 regular milk and 1/3 buttermilk) That way you'd get some of the tang without having it too sour-tasting.