On Tue 01 Jan 2008 11:17:44p, hahabogus told us...
> 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.
>
That sounds really good, Alan!
--
Wayne Boatwright
*******************************************
Date: Wednesday, 01(I)/02(II)/08(MMVIII)
*******************************************
It is more important that a
proposition be interesting than that
it be true. (Alfred North Whitehead)
*******************************************