Session 104 — Clam Chowder or Clam + Corn Pasta
← Block 19–20: Shellfish Overview
Skill: Using canned clams confidently; chowder-building ratios Read first: New England Clam Chowder
What you're learning: Canned clams are a legitimate pantry staple (SE says so). Build a clam chowder from scratch or pivot to a clam + corn + butter pasta that uses the same technique as vongole but heads in a different direction.
Full Meal: - New England–style clam chowder or clam-corn linguine - Buttermilk Biscuits — warm from the oven, split and buttered; the proper chowder companion
| Component | Notes |
|---|---|
| Main | Clam chowder or clam-corn pasta |
| Bread | Buttermilk biscuits — a baking technique worth having; 20 min start to finish |
🎥 Compare Notes: Thicc Clam Chowder — Watch how he builds the potato-and-cream base before the clams go in — timing the clams last prevents the rubbery texture that ruins most chowder.