Saturday, December 09, 2017

Post Walk In The Snow Chowder


I went for a walk in the snow in the Brooklyn Botanic Garden today. Had the camera but forgot to put the battery in before I left. Oops. Too bad, it was pretty. But here's a picture of the clam chowder I made when I got home. 

BTW would you believe that a little hunk of pernil skin works pretty well in lieu of salt pork or bacon for chowder making? I know, it seems farfetched...

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6 comments:

Baydog said...

Delish! Pork is essential for a good chowder

bonnie said...

I was on the verge of going back to the store when I remembered I'd just thawed out some pernil from a couple of weeks ago and there was probably some skin in there!

Haralee Sleepwear said...

Cold day and a hot bowl of chowder, not much could be better!

Rebecca Olkowski said...

I don't think I even know what pernil skin is, but the chowder looks delicious!

bonnie said...

Oh, pernil is pork shoulder cooked Puerto Rican style - slathered and stuffed with garlic and onions and herbs and roasted low and slow for a nice long time. At the end of the roasting you crank up the heat for a little while and the skin gets all brown and crispy. Sooo good! Good thing to cook on a yucky day when you're puttering around the house anyways.

Alana said...

Leave it to New York City for the ultimate in fusion cooking - New England Clam Chowder made with Puerto Rican pork shoulder. Only in New York!