Wayne Boatwright wrote:
> On Sun 04 Jan 2009 01:43:23p, jmcquown told us...
>
>> "Damsel in dis Dress" > wrote in message
>> ...
>>> On Sun, 4 Jan 2009 10:39:10 -0800 (PST), merryb >
>>> wrote:
>>>
>>>> This is loosely based on a restaurant recipe that I used...
>>>> 3-4 slices of bacon, diced
>>>> 1 med onion, chopped
>>>> 2-3 ribs of celery
>>>> Start sauteeing bacon- when there is a little fat rendered, add the
>>>> onions & celery and cook until soft- add a cube of butter, and when
>>>> that has melted & cooked a little, add about a cup of flour to make a
>>>> thick roux. Cook a little longer, and then add your liquid. I usually
>>>> drain & reserve liquid from 2-3 cans of clams, and then add enough
>>>> water to make 2.5- 3 cups.If you have clam nectar, add it ! You need
>>>> to stir well so your roux doesn't chunk up. Then add your spuds- we
>>>> used already cubed & cooked ones, but you could add them raw at this
>>>> point- how many? Use your cooking experience- probably 2-3 lg ones.
>>>> Season with salt, pepper, thyme, and a tiny bit of chili powder and
>>>> cook until spuds are done. Add desired milk or cream- use your
>>>> discretion as to how much, and add reserved clams- heat well but don't
>>>> boil- voila! Serve with sourdough bread, if ya want...
>>> Thank you, Merry! Bacon is an interesting twist. I think we'll give
>>> that a try.
>>>
>>> Carol
>>>
>> All the clam chowder recipes I've made/eaten have benefitted greatly
>> with the addition of bacon It's a must in potato soup. It just
>> follows that in NE style clam chowder, which is simply potato soup with
>> clams, bacon would be a great addition. Unfortunately all my recipes
>> are back in TN. I haven't made clam chowder in quite some time. Love
>> it, though!
>>
>> Jill
>>
>
> Many recipes call for rendered salt pork in place of bacon.
>
THAT is a traditional ingredients in some NE chowders.

--
Jean B.