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Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
Hand-crank butter churn — homemade cultured butter from cream
Controlled temperature for homemade yogurt fermentation
Live kefir grains for milk kefir fermentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
Hand-crank butter churn — homemade cultured butter from cream
Controlled temperature for homemade yogurt fermentation
Live kefir grains for milk kefir fermentation
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Slice the onion thin or dice it, and aggressively fry it in the canola oil until the edges show signs of burning (carmelize), in the same pot that will be used for the chowder. Leaving the clams in the cupboard, add all of the other ingredients to the pot, and simmer until the carrots and potatoes are tender. I mean it! Don't add those clams yet! As soon as the potatoes & carrots are tender, add the clams with juice. Heat for another two minutes, and serve. Salt to taste.