Update: Creative recipe winner has been chosen! All your recipe ideas using Bread SRSLY dinner rolls were so creative, gosh it was hard to choose. Look out for more giveaways coming soon!
I am excited to reveal that the winner is … Kimberly’s breakfast strata! I thought the use of the dinner rolls filled with all those yummy strata ingredients would be delicious with the flavor of sourdough for brunch.
Congrats Kimberly! You will receive an email shortly.
Product Giveaway is now closed. Thank you all for participating your super-duper creative recipe ideas!
Have you ever gone on a trip somewhere eager to try the food that place is famous for? Only to realize there isn’t anyone making it gluten free, and dairy free (and soy free)? That’s always a bummer, and plain old sucks. We had an experience like this years ago while on a trip to San Francisco, eager to try the clam chowder in a bowl.
San Francisco – famous for their clam chowder bowl – was a trip that reminded us that sometimes the famous local food is something to be copied at home.
The better-for-our-bellies option were the local gluten free, dairy free restaurants. Though they weren’t serving clam chowder, they sustained us, and was worth every healthy moment for us to enjoy the rest of our trip.
Nevertheless, I did made a mental note to make some clam chowder soon. But the recipe I found to adapt sat in my binder. I felt un-inspired without pairing it with sourdough. It’s just not the same without it. Clam chowder needs some tangy bread. I don’t know why. It just does.
And then came along a sourdough bread that has met my finicky expectations. Who has wowed me with tang, crust, and chew, like it’s long lost gluten cousin of the past.
The classic loaf from Bread SRSLY had me at seriously.
Seriously, this gluten free, dairy free, soy free (also vegan) sourdough bread had me get into the kitchen and make some clam chowder. Before I even tasted this bread I knew this was going to be good just by looking at the crust and the smell. The smell was mesmerizing …
I shamelessly admit, I got a little giddy and did a little happy dance.
The funny thing is this bread company is from … yep … San Francisco. I know, freaky huh? Isn’t is something how things turn out?
So I got cooking. I opted for a lighter, less creamy version of the San Francisco chowder – a healthier version, yet full of chowder flavors. I substituted the classic potato ingredient for parsnip to add sweetness, it really does something to the overall flavor that makes you go “hmmm” but doesn’t make you feel like potato is missing. Parsnips are terrific potato substitutes for it’s starch and sweet. Chili paste adds enough heat to warm the throat, but not enough to lose sight that this is clam chowder.
I chose to forget about shells, so I got some from the freezer section at my local fish market. Why have any distractions here? Right? If you love the rustic feeling of digging into the clams, go ahead, shell away!
If you love clam chowder like we do, then try this clam chowder with some sourdough bread. A match made in heaven. Enjoy!
P.S. – You can order Bread SRSLY online for their sourdough bread (they sell a 3-pack sampler!) as well as other varieties of sourdough. They are on the higher price point, like most allergen free health food, but certainly worth it! I sliced a loaf into 12 thick slices. I could have probably gotten 15-18 slices, but I wanted thicker 1-inch slices for the chowder.
P.S.S – In the meantime, I am giving away a sourdough kale loaf, and a package of 4 dinner rolls to a lucky winner! Leave me a comment below sharing your super-duper creative way to use sourdough dinner rolls in a recipe (needs to be gluten free, dairy free, and soy free). Kind of like the secret ingredient on Iron Chef (love that show). I will be choosing the lucky commenter Saturday, October 25th at Noon PST. I look forward to hearing from you!
Serves 6
Adapted from The Kitchn
Need: a medium-sized dutch oven pot, like a Le Creuset
Ingredients:
2 pounds clams, shucked and in it’s juice (sold at fish markets)
1 pound parsnips (about 6 medium), peeled, chopped into 1/2-inch cubes
2 tablespoons coconut oil
1 tablespoon dried thyme
1/2 pound bacon (about 7 slices), sliced, or pancetta, if you like
1 large red onion, peeled, halved, thinly sliced
1 stalk celery, thinly sliced
5-6 cloves garlic, minced
5-6 medium carrots (about 4 cups), peeled and thinly sliced into rounds
1 1/2 tablespoons chili paste, to taste
1 1/2 cups coconut milk
1 teaspoon dairy free, soy free butter spread
2 cups frozen corn
2 teaspoons crushed black pepper
1 teaspoon kosher salt, to taste
Italian flat leaf parsley, for garnish (optional)
Sourdough bread, sliced, toasted
Preparation:
In a large stock pot, bring about 5 cups of water to a boil and cook the parsnips until slightly softened, 5 to 7 minutes. When ready, remove the parsnips with a slotted spoon, but do not drain off the water.Transfer to a bowl. Set aside.
Turn heat down to simmer and cover with lid. In the meantime, begin to prepare the other ingredients …
While the parsnips are boiling. Heat a heavy-bottomed sauté pan, set over over medium heat. Add coconut oil. When hot (throw in a piece to see if it sizzles) add the bacon to the oil and thyme and cook, stirring often, about 5 minutes, making sure not to burn the bacon. Add the red onion, celery and garlic, and cook, stirring often, until the vegetables are translucent, 4 to 5 minutes.
Add the carrots and chili paste, stir often, and cook until the carrots soften slightly, 3 to 4 minutes and all the chili paste is blended.
Note: This allows the flavor of the chili paste to coat all the ingredients before being diluted by the liquid.
Add the parsnips and transfer most of the parsnip water (or all if you can fit it into your skillet, mine couldn’t, I left about a cup in the pot) and stir to combine well. The liquid will turn a light red hue.
Transfer to the simmering pot (with any remaining parsnip water, if some). Add the shucked clams and it’s juice and raise the heat to medium. Add the coconut milk, non dairy butter spread, and corn to the pot. Bring chowder to a boil. When it comes to a boil, reduce heat to simmer for 5-10 minutes.
Ladle individual servings into large soup bowls. Garnish with parsley (optional). Serve with toasted sourdough bread. Can you believe this is gluten, dairy, AND soy free???
Yes, I had to take a bite before toasting. Yummy sourdough. Gosh, it’s been too long.
This was so comforting …
especially with some sourdough bread for dunking … and scooping those clams … mmm.
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