Mr Libido Incognito wrote:
> rn_candidate wrote on 16 Dec 2006 in rec.food.cooking
>
>
> your's looks nice...but I like mine better:
>
> @@@@@ Now You're Cooking! Export Format
>
> Alan's Corn And Clam Chowder
>
> Soups/Chowders
>
> 3-6 slices bacon; chopped
> 3 cup Clam stock
> 1 large onion; chopped
> 1 stalk leeks white only; sliced thin
> 2 ribs celery; chopped
> 1 medium carrot, peeled, chopped
> 1 red bell pepper; chopped
> 0.5 teaspoon dried rosemary
> 0.5 teaspoon dried taragon
> 0.5 teaspoon dried thyme
> 3 cup half and half
> 1 lb red-skinned potatoes, peeled,; 1/2 inch diced
> 1 8 oz bottle clam juice
> 1 15 oz can can creamed corn
> 3 10 oz cans baby clams /juice from cans; added earlier
> salt and pepper; to taste
> just in case instant potatoes see note; for thickening
>
> Use the pot you are going to make the chowder in. A thick bottomed
> pot w lid. Sauté bacon in heavy medium pot over medium heat until fat
> begins to render, about 3 minutes. Add onion, celery, leek,red
> pepper and carrot and
> sauté until vegetables begin to soften, about 8 minutes. Add thyme
> and other spices; stir 30 seconds. Thyme is very good in this. Add
> potatoes, clam juice, juice from clam cans and clam stock . Cover
> pot, reduce heat to medium-low and simmer until potatoes are tender,
> about 20 minutes. Variable depends on size of dice. Add creamed corn
> and clams with juices plus the half and half; simmer about 2 minutes.
> Careful here don't over cook clams. Season soup to taste with salt
> and pepper and serve.
>
> Note: If the broth is too thin, thicken by adding instant potatoes
> (1 or 2 handfuls is usually enough). Do not over-cook as clams will
> get chewy. It doesn't take long to thicken with instant potatoes...on
> or off the heat. Just stir lots. The flaked instant potatoes work
> better, don't clump
> up as much.
>
> You need a big pot.
>
> Yield: 25 servings
>

I think I like your better, too, just minus green peppers. I like a chunky
chowder.

kili
--
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