On Tue 01 Jan 2008 08:39:39p, Little Malice told us...

> One time on Usenet, Wayne Boatwright > said:
>> On Tue 01 Jan 2008 08:15:38p, Little Malice told us...
>>
>> > One time on Usenet, said:
>> >> On Mon, 31 Dec 2007 22:38:27 GMT, (Little
>> >> Malice) wrote:
>> >>
>> >> >One time on Usenet, Blinky the Shark > said:
>> >> >> No Name wrote:
>> >> >>
>> >> >> > On Mon, 31 Dec 2007 02:27:36 GMT,
>> >> >> > (Little Malice) wrote:
>> >> >> >
>> >> >> >>One time on Usenet, said:
>> >> >> >>
>> >> >> >>> Clam Chowder
>> >> >> >>>
>> >> >> >>> 2 slices bacon cut in small pieces
>> >> >> >>> 1 stalk celery chopped
>> >> >> >>> 1 medium onion chopped
>> >> >> >>> 2 medium potatoes peeled & diced
>> >> >> >>> 2 tbsp. flour
>> >> >> >>> 1 tbsp. butter
>> >> >> >>> 8 oz. clam juice
>> >> >> >>> Salt and pepper to taste
>> >> >> >>> 13 oz. chopped clams, drained, reserve juice
>> >> >> >>> 1-1/2 quarts half-half
>> >> >> >>> ¼ tsp. thyme
>> >> >> >>> 2 tsp. parsley
>> >> >> >>>
>> >> >> >>> Fry the bacon till partially cooked, add onion and celery.
Sauté
>> >> >> >>> till vegetables are tender and bacon is crisp. Add potatoes
and
>> >> >> >>> butter. Sprinkle the flour over the potatoes and mix well.
Stir
>> >> >> >>> in reserved liquid, clam juice, salt and pepper. Cook over low
>> >> >> >>> heat until the potatoes are tender. Stir occasionally. Add the
>> >> >> >>> clams. Stir in half-half, thyme, and parsley. Heat until hot
but
>> >> >> >>> do not boil.
>> >> >> >>
>> >> >> >>Is this something you've made or one that you found? Inquiring
>> >> >> >>minds...
>> >> >> >
>> >> >> > I got it in my email. WHY??? Is it missing something?
>> >> >>
>> >> >> Your recommendation -- having tried it?
>> >> >
>> >> >Right, that's what I wanted to know. I don't put flour in my clam
>> >> >chowder, but a lot of folks do...
>> >>
>> >> You use potatoes to thicken? I always have a bag of instant on hand
>> >> just in case I need it for something like that.
>> >
>> > Mine is just potato soup with clams and bacon. I love it, but I'm sure
>> > it's not for everyone...
>> >
>>
>> Works for me, Jani!
>
> *grin* I do like the thicker stuff when I'm in a restaurant. I
> had some that was very good recently, AMOF. We have a local
> cheesesteak shop in the area now and went there for dinner the
> other night. The owners are a nice couple from Vermont. They
> recently started serving a yummy, thick, New England clam
> chowder. I liked it so much that the lady owner packed up a
> free bowl for me to take home for lunch the next day... :-)
>

Potato soup can be very thick on its own, without any additional
thickeners. My mom's always was, although she never made clam chowder.
Some potatoes were mashed to a puree to thicken it, while otheres were left
in small chunks. When I make clam chowder, that's usually how I do the
base.

--
Wayne Boatwright

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Date: Tuesday, 01(I)/01(I)/08(MMVIII)
Today is: New Years Day
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Celibacy is not hereditary.
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