"Ed Pawlowski" > wrote in message
...
> On 1/31/2015 10:52 PM, Jean B. wrote:
>
>>>>>
>>>>> Why? Because it uses stupid "creole" seasoning, is too heavy on the
>>>>> celery
>>>>> and uses the wrong type of potatoes?
>>>>>
>>>>> --Bryan
>>>> Brian and others,
>>>>
>>>> I appreciate the feedback. I have revised the recipe and excluded
>>>> Creole
>>>> which by the way I use instead of salt and pepper in a lot of recipes.
>>>> But that is a personal preference.
>>>>
>>>> Here is my more traditional New England Clam Chowder
>>>>
>>>> http://jim-enterprises.com/my-favori...d-clam-chowder
>>>>
>>>
>>> Bacon does not work well. It falls apart and makes the dish brown.
>
>>>
>> I'd also prefer that it not be thickened with flour.
>
> My wife has always used bacon and it never discolored the soup. Creole
> seasoning--never.
>
> I don't get the thickening though. It seems some restaurants think it is
> a good thing if thr spoon stands up in the bowl itself. IMO, it is a bland
> distraction.
>
> This is a Jasper White chowder that is very good.
>
> INGREDIENTS
> Nutrition
> SERVINGS 8-10 UNITS US
> 4 slices bacon, diced
> 2 tablespoons butter
> 2 medium onions, diced
> 2 garlic cloves, minced
> 2 stalks celery & leaves, minced
> 2 teaspoons dried thyme
> 2 bay leaves
> 2 lbs red potatoes, diced to 1/2 inch
> 3 (6 ounce) cans minced clams
> 32 ounces clam juice (bottles or cans)
> 1 1?2 cups heavy cream
> white pepper (to taste)
> 2 tablespoons dried parsley (or fresh is nice)
> DIRECTIONS
>
> Heat 4 to 6 quartsized soup pot, over low heat.
> Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove
> bacon and set aside.
> Add butter to the bacon drippings in the soup pot, then add diced onions,
> garlic, celery, thyme and bay leaves. Saute, stirring occasionally with
> wooden spoon, until onions are softened, not brown, about 10 minutes.
> Drain the canned clams, saving the liquid into the soup pot. Set the clams
> aside with the crisp bacon.
> Add the diced potatoes and bottled clam juice to the soup pot. Total broth
> should just barely cover the potatoes, if it does not, add a little water.
> Cover and cook vigoriously about 10 minutes.
> Mash cooked potatoes with a spoon against side of pot to thicken chowder.
> Cook 1 to 2 minutes more,uncovered, to release the starch from the
> potatoes, which causes the chowder to thicken nicely.
> Remove from heat. Add clams, bacon, and cream.
> Season and add Parsley. Serve immediately
>

thanks for posting your recipe. I agree with dicing the bacon before
cooking, and the fact that it does not discolor the chowder. I prefer the
bacon (at all times!) not to be crisp. I like it fatty. And of course clam
juice, not chicken stock as others have said. I do prefer using flour to
thicken somewhat, but a spoon doesn't need to stand up. It just needs to be
thicker than soup, and some people add too much cream to thicken.