One of the challenges in a long list of negative comments on the Wikihow article on coffeepot cooking is to make New England Clam Chowder – From Scratch. Ok this is not from scratch but I defy anyone to find a safer or better method that will produce something edible after a long day of hard drinking.
I mean I was invited by Governor John DeJongh to go to the Governors reviewing stand to view the festival parade. I had not been out and about since my wife died so I knew I would see many who would offer condolences or who did know she had died or who had false information. Well I had one heck of a breakfast to line my stomach and went off to face the crowds and drink demon rum while watching the parade. I knew I needed a meal waiting when I got home and also knew it might be 3-6 hours but never reamed it would be 7 hours later before I got home to eat.
Part of my reason for coffeepotcooking is that whatever I cooked needed a flexible cooking time and then I remembered the challenge by someone in the Wikihow article who wanted to do a New England Clam Chowder - From Scratch.
Well face reality, if you can’t cook from a can, you can’t do it from scratch so I decided on a lifelong friend, Campbell’s soup. I went out and bought a can of New England Clam chowder ($2.55) and a quart of milk (on sale $1.00) and followed the recipe on the can but you can follow the recipe below.
Total cost $ 3.55 because I don’t drink milk and the leftover milk might go to waste.
Gather ingredients, put condensed soup in pot, add a can of milk, and thoroughly mix with spoon, fork or whisk. I used a spoon. Turn on pot and walk away.
After seven hours, I checked the temperature to make sure nothing had gone wrong.
Poured the content in a bowl added paprika and black pepper and ate the whole pot full in on sitting.
I think the reason that the milk didn’t scald or curdle was because a brown crust formed on the bottom of the pot. I left it and just poured the soup into the bowl. I put water in the pot and let it sit overnight - clean up was a breeze.
The nutrition facts:
The whole pot
Calories – 225
Calories from fat 65
Vitamin A – 0%
Vitamin C – 0%
Calcium – 5%
Iron – 10%
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