What do you do when the cow is producing an abundance of milk? Make chowda!
Homegrown Bacon or Salt Pork
Unrefined Sea Salt
Fresh, whole milk
A friend of mine used to raise a couple pigs a year on clabbered milk and we would trade for grass fed beef. We have a stash we are hoarding in the freezer....but when the bacon is gone, it's gone, as I won't eat commercial pork if I can help it. We do enjoy the good stuff while we've got it though.
Cut the bacon into "bite size" pieces. I usually just tear it up by hand by twisting the slices as a group. Crisp the bacon in the coconut oil, then add diced potatoes. I like to use the juice from the clams to cook the potatoes in. The liquid doesn't have to cover the potatoes if you cook with a lid. Cook until tender. Add the clams, salt and gelatin and stir. We use at least a TBS of gelatin per 1/4 lb of bacon. Turn the burner off and add milk right before serving. Correct the salt and add pepper if using.
We are big fans of leftover chowder, so this batch was about a cup of oil, 1 lb + of bacon, a half a pan of potatoes, a 28 oz can of clams, 5-6 TBS gelatin, 2 handfuls of course salt, 1/2 gallon of milk from a few nights ago and I just peppered my individual bowl of chowder.
Hearth and Soul Hop
Simple Lives Thursday
Whole Foods for the Holidays