Alison Roman
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Alison Roman

Welcome to the week of september fifteenth!

 
 
 
 
 

Here's everything to cook, watch, and read this week.

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if you’re cooking

Clam Chowder with Corn and Bacon

Chowder, as a word, is not my favorite, but I do like the concept. A sort of brothy mishmash of ingredients in a pot, almost always potatoes, alliums and some sort of seafood but occasionally corn. Here, it’s both. Seafood (clams) for brininess AND corn for sweetness, AND a little bacon for a meaty smokiness (optional), gently simmered together.

Recipes
A Better Garlic Bread
A Better Garlic Bread

While we’re talking classics, this garlic bread really is better than the rest, and I would argue almost non-negotiable with a cheesy pasta and salad.

Sweet Enough Scones
Sweet Enough Scones

These fluffy, buttery, juicy scones are a nice way to use summer berries, and are very cute on the breakfast table.

Summer Wedge
Summer Wedge

A brighter, fresher wedge in the summer? Heaven on earth. Use the small, ripe tomatoes and serve alongside all your summer meals.

Crushed Baby Potatoes With Sardines, Celery, and Dill
Crushed Baby Potatoes With Sardines, Celery, and Dill

Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish.

 

if you're watching

I know there are a lot of clam chowder purists out there. A lot of opinions. A lot of thoughts on “right” and “wrong.” But this is my clam chowder, so we’re going by my rules: Bacon is optional. No flour, no roux. No blending. Yes, there is celery. We’re using a mixture of clams of all sizes. And the wild card: I love corn in my clam chowder..

 

if you're reading

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if you're reading

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 more recipes here

things you want, things you need