This week’s clam chowder recipe was a chance to demonstrate the technique of making a roux. The class enjoyed the results, but it was a lot of whisking!
“The New England Clam Chowder was better than I thought it would be. I tasted clams for the first time and they were mouthwatering.”
“Today, I learned that you can mix seafood and milk.”
“The most difficult part or making today’s meal was whisking the roux.”