Mid Atlantic

Corn and Clam Chowder

Ingredients

1 dz clams, 1/4 cup water, 2 slices lemon, 1 oz bacon (brunoise), 2 T butter, 1 sprig thyme, 1/5 cup potatoes (peeled, diced), 1 cup corn, 1/3 cup heavy cream, boiling water, parsley paprika, white pepper

MOP

1  | Steam clams over high heat with lemon and water, pour clams into a bowl and cool, removing meat and straining and reserving clam juice. Chop the clams roughly. 

2 | Fry the bacon in a 1.5 qt saucepan over medium-low heat until fat is rendered, then add onion and celery and sweat, add flour and form rough using bacon fat in pan.

3 | Add boiling water to clam liquid and whisk into roux, add thyme and potatoes and bring to simmer.

4 | Add corn, clams, and bacon and simmered partially covered. Add cream, season, and plate with parsley, paprika, white pepper to finish.  

NY Bagels

Ingredients

1 T dry yeast, 1 tsp sugar, 1.5 cups warm water, 4 cusp flour, 1 T salt, 2 T baking soda, cornmeal, egg-wash, coarse salt, poppy seeds, sesame seeds.

MOP

1 | Combine yeast with sugar and water in a bowl for 5-10 minutes, then add flour and salt and begin to combine.

2 | Knead dough until smooth and elastic and let it rise for 1h. Divide into 2 inch pieces and form into bagels. 

3 | Bring large pot to a boil and add baking soda, then blanch bagels for around 30 seconds. Brush with egg wash on baking tray, and bake for 12-15 minutes at 500 F. 

Corn and Clam Chowder

Comments

Our clam chowder tasted good, though the spices added were a bit too overpowering and manipulated the flavor in a way which still tasted good but was not representative of mid Atlantic flavors. I would omit the spices next time.

NY Bagels

Comments

The bagels came out great, though I think that a little bit more time to rest or to bake to get better color and chew would have been great.