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Manhattan Clam Chowder with Bacon Bread

Manhattan Clam Chowder with Bacon Bread

Manhattan Clam Chowder with Bacon Bread
Print Recipe Pin Recipe
Prep Time 2 hours
Course Appetizer, Main Course, Snack
Cuisine American

Equipment

  • Convection Oven
  • Mei Wok

Ingredients
  

Bacon Bread

  • 240 g Bread flour
  • 80 g Whole meal
  • 11 g Instant yeast
  • 2 tbsp Sugar
  • 200 ml Water at 40C
  • 1/2 tsp Salt
  • 25 g Olive oil

Bread Filings

  • 4 pieces Bacon sliced very thinly
  • 1/2 piece Big Onion Finely diced
  • 80 g Pizza Cheese (mozzarella + cheddar) Shredded
  • 40 g Sundried tomatoes Sliced thinly
  • 2 tbsp Flour
  • A pinch Pepper

Manhattan Clam Chowder

  • 1/2 piece Big Onion finely diced
  • 1 tsp Garlic broken down with mortar and pestle
  • 2 pieces Bacon Finely diced
  • 4 medium Potatoes Diced 1 cm cubes
  • 1 tbsp Cooking oil
  • 200 g Frozen clam meat
  • 10 pieces Clams with shells (optional)
  • 1 can Diced tomatoes (about 8 oz)
  • 1 tsp Italian herbs
  • 1 tsp Stock cube
  • 2 cups water
  • A pinch Freshly ground black pepper
  • Some Finely chopped parsley

Instructions
 

Bacon Bread

  • Add water to half the bread and wholemeal flour, sugar, yeast and sugar in a bowl. Mix until smooth. (about 3 minutes by hand)
  • Add the remaining flours, salt and olive oil. Mix well.
  • Scrap the dough from the bowl onto the table. Knead without adding flour.
  • When kneading, do not break the gluten, aim to stretch it. Here's the method. https://www.youtube.com/watch?v=n7jBrDWJOds
    Be gentle and it should take 10 minutes.
  • You know the dough is done when it is elastic and smooth and passes the window pane test. https://www.youtube.com/watch?v=hLnyrvDRzGw
  • Shape the dough into a ball and seal the bottom so that air can be trapped.
  • 1st fermentation: 40C temperature or hot water in the oven: 25 minutes The dough is ready when you pierce it with a finger and the indentation stays.
  • Degas and divide the dough into 4 (about 65g each), and then roll them into balls, seal the bottom and cover on the bench for 10 minutes bench time.

Filings

  • Mix the onions, bacon, sundried tomatoes, flour, cheese and pepper until mixed.
  • Divide into 4 portions.

Shaping the bread

  • Roll each piece into a 20cm x 15cm rectangle.
  • Place one portion of the filings and place it in the middle of the rollout dough.
  • Fold 1/3 from the topo, then 1/3 from the bottom and seal.
  • Place the dough seam side down and top the bread with some wholemeal flour.
  • 2nd Fermentation: cover the bread and ferment for another 15 minutes.
  • Bake at 210C for 16 minutes.
  • Cut into 2 or 3 and serve.

Manhattan Clam Chowder

  • Heat up the mei wok (https://www.meirecipes.com/product/mei-wok/) and then add oil.
  • Once oil is warm, add onions, garlic.
  • Add everything else, except the parsley.
  • Cook until the clams in the shells are opened and cooked, about 15 minutes.
  • Season with salt and pepper.
  • Serve and garnish with parsley.