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Posted to rec.food.cooking
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Clam Chowder
Wayne Boatwright > wrote in
3.184:
> 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.
>
I've posted a few times vidillia onion chowder which's base is mashed
potatoes thinned with chicken stock.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
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