On Sun, 17 Dec 2006 13:52:53 -0500, "Bob (this one)" >
wrote:

>TammyM wrote:
>> On Sun, 17 Dec 2006 03:31:46 GMT, Mr Libido Incognito >
>> wrote:
>>
>>> rn_candidate wrote on 16 Dec 2006 in rec.food.cooking
>>>
>>>> Here's a recipe for New England Clam Chowder...great for your guests on
>>>> Christmas Day!
>>
>>> your's looks nice...but I like mine better:
>>>
>>> Alan's Corn And Clam Chowder
>> <snip>
>>
>> Looks REALLY good. I'd leave off the tarragon but I'm a
>> tarragonophobe....
>>
>> TammyM, seriously considering clam chowduh fo' dinnuh
>
>Quickest New England-style clam chowder absolutely not
>endorsed by anyone from New England is to take a canned
>cream of potato soup, follow directions, heat it, throw in
>some canned clams, bring back to heat and serve with a
>serious dab of butter on top.
>
>The first time I was served this kind of soup, it startled
>me and I really liked it. I evolved the recipe to a
>home-sized can of cream of potato soup, reconstituted per
>directions except with 1/2 milk and 1/2 heavy cream, and
>maybe a generous cup of chopped clams, with some of the
>juice; try not to make the soup too thin. Clam can sizes
>vary all over the place. Eye it. You'll likely need more
>than one can if it's those small ones.
>
>I've done this for groups using a restaurant-sized 46-ounce
>can of condensed soup and a 46-ounce can of chopped clams,
>finished as above.
>
>Wonderful.

OK, endorsed by you, I'll give it a try even though I really don't
like cooking with "cream of..." soups (except for tuna
casserole........) By the way, Row-BEAR-tow (if I may be so bold), if
you're ever looking for your next ex-wife, please consider ME! :-)

TammyM