Bec's New England Clam Chowdah

One of our favorite meals in the summer is a bowl of New England Clam Chowdah (Chowder for you non-New Englanders) and some warm crusty bread.
Here's my version:

INGREDIENTS:
2 TBSN Butter
3 pieces celery, diced 1/4"
3 large potatoes, diced 1/2"
1 lb fresh clams or 4 bottles whole clams
4 - 8oz bottles of clam juice
1/2 cup white wine
1/2 tsp white pepper
Kosher salt to taste
red pepper flakes to taste (optional)
1.5 cups whole milk
1/2 cup heavy cream (can use light cream if you prefer)

Roux:
10 TBSN Butter
5 oz All purpose Flour

DIRECTIONS:
1. In a large pot, melt the butter and sauté the onions on medium heat until they are translucent (don't brown).
2. Add celery
3. Add potatoes, clams, juice, wine,white pepper and salt (and optional red pepper flakes)
4. Turn up heat to high and bring to a boil.
5. In a heated saucier (sauce pan), melt the butter completely and with a wire whisk, stir in the flour until well blended. Reduce heat to low and cook while other pot is coming to a boil.
6. When the soup pot is boiling and the potatoes are done, stir in the roux. Bring it back to a boil and remove it from the heat to cool.
(note: when using a roux, whatever it is added to must return to a boil or go rancid).
7. In a separate pan, pour in the milk and cream. Now slowly add some of the stock from the soup to temper it, bringing it up to equal temperature and then add it back to the soup.
8. EAT!!!!
9. Make sure the soup is cooled properly on a cooling rack until it is ready to be refrigerated if there's any left.

Great with a loaf of warm crusty bread....

Yield 8 cups

Roasted Flax Seed Almond Bread

Ingredients:
3 tsp or 2 package yeast (I use two different kinds)
2 cups water (approx 100˚F)
1 tsp sugar
3.5 cups all purpose or bread flour (or more if needed)
1/2 cup almond meal
1/4 cup roasted Flax Seeds
1 TBSN Sea salt, fine
1 TBSN butter, softened

Roasted Flax Seeds
Almonds (chopped or slivered)

Preparation:

1. In a small bowl pour 1/4 cup water about 100˚F, sprinkle in yeast, stir in sugar. Allow to sit for 5 -10 minutes. Yeast will bubble and rise to double in size.
   
2. In a mixmaster with a paddle attachement or a mixing bowl by hand, combine flour and salt. Add in Almond Meal and Flax Seeds. Add yeast mixture and remaining warmed water and continue mixing to well incorporated.
   
3. If using the mixmaster, remove paddle attachment and replace with the hook attachment. Continue kneading for 15 minutes either by machine or by hand.
4. Remove dough from bowl and create a ball. Dough should be just slightly sticky. Coat hands with butter and just rub around the dough, place in metal bowl or a basket, cover with a linen towel and allow to rise for 2 hours.
5. Punch down the dough, remove from Bowl/Basket and knead for 5 minutes. Return to Bowl/Basket for another hour.
6. If using a ceramic top/bottom (like la cloche) put the dough into the ceramic container and sprinkle on Roasted Flax Seeds and Chopped or slivered almonds. Cover with top and place in a COLD oven, shelf should be on the lower 3rd. Turn the oven up to 475˚ for 15 minutes, turning down to 400˚ for 30 minutes and the last 8 minutes remove the top.
7. If using a regular oven, place dough on a cookie sheet or a ceramic tile in the oven and follow the same procedure as above for baking.
8. When done, remove from oven and immediately put bread on a cooling rack. Serve immediately with softened salted butter and strawberry Jam or peanut butter.
   

Country White Bread

Ingredients:
1.5 tsp or 1 package yeast
2 cups water (approx 80˚F)
1 tsp sugar
4 cups all purpose or bread flour (or more if needed)
1 TBSN kosher salt
1 TBSN butter, softened

Preparation:

1. In a small bowl pour 1/4 cup water about 80˚F, stir in sugar and yeast. Allow to sit for 5 -10 minutes. Yeast will bubble and rise.
2. In a mixmaster with a paddle attachement or a mixing bowl by hand, combine flour and salt. Add yeast mixture and remaining warmed water and continue mixing to well incorporated.
   
3. If using the mixmaster, remove paddle attachment and replace with the hook attachment. Continue kneading for 15 minutes either by machine or by hand.
4. Remove dough from bowl and create a ball. Dough should be moist, not sticky. Coat hands with butter and just rub around the dough, place in metal bowl or a basket, cover with a linen towel and allow to rise for 2 hours.
5. Punch down the dough, remove from Bowl/Basket and knead for 5 minutes. Return to Bowl/Basket for another hour.
6. If using a ceramic top/bottom (like la cloche) put the dough into the ceramic container and place in a COLD oven, shelf should be on the lower 3rd. Turn the oven up to 475˚ for 15 minutes, turning down to 400˚ for 30 minutes and the last 10 minutes remove the top.
7. If using a regular oven, place dough on a cookie sheet or a ceramic tile in the oven and follow the same procedure as above for baking.
8. When done, remove from oven and immediately put bread on a cooling rack. Serve immediately.