But man can not live by chowder alone. Okay, he can but to balance the meal out I added a caesar salad with my homemade dressing leftover from Mother's day (it gets better as it sits for a day or two!) and chive biscuits.
Yup, I baked. These were easy, inspired by Chef Micheal Smith and tasty; in part due to the substitution of my frozen chive butter in place of plain butter. Note the green yummy bits. I can't believe how much they rose! I think from now on these biscuits will be a requirement for chowder. I grated in my frozen butter like Chef Micheal recommended but next time I'll use my food processor. I had butter everywhere.
I didn't have any potatoes on hand. I know, what kind of part Newfie am I not to have potatoes in the house!? Much to my surprise I didn't have evaporated milk either. Time to improvise. I did have gnocchi which are just little potato dumplings... So I took my basic chowder recipe and threw in the gnocchi in place of the potatoes. I let them simmer while I prepared and baked the biscuits, so about 25 minutes. They gave off a nice bit of starch to thicken the water. Which was really important since I was using plain skim milk. I don't know if you can really see how the soup is thickened but here it is pre milk and clams.