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Bob (this one) wrote:
> wrote:
>
>> It turned out great! I shared it with my neighbours, who enjoyed it as
>> much as I did.
>>
>> New England Clam Chowder
>> Chef Paul Prudhomme, _Seasoned America_
>
>
> I read this recipe and, frankly, got a laugh out of it. While Prudhomme
> is a most impressive cook and I'm sure this is wonderfully tasty, he has
> gilded this lily to conceptual incomprehensibility. This recipe is from
> the "if 5 ingredients are good, 25 are better." And "If one complex
> process is good, 6 are better."
>
> It's a peeve of mine to see people so drastically mess with an
> essentially classic recipe and technique package and still retain the
> old name. This is not New England clam chowder.
>
> In New England, clam chowder is usually essentially cream of potato soup
> with clams in it, with small local variations. This Prudhomme recipe is
> cajun or creole "New England clam chowder."

I couldn't agree more.

gloria p
born and raised in coastal SE Massachusetts