Here's a recipe for New England Clam Chowder...great for your guests on
Christmas Day!

1 16 oz can chopped or whole baby clams
2 pint containers heavy cream
4 cups whole milk
1 tbsp worchestershire sauce
1/4 cup white cooking wine
1 tbsp dill
1 tbsp black pepper
1 tbsp poultry seasoning
1 can chicken broth
2 cups potatoes, peeled and chopped
2 strips of bacon, cooked and crumbled
1 tbsp bacon grease reserved
1 and 1/2 cups potato flakes for thickening

put crockpot on high. Add cream, milk, dill, black pepper, poultry
seasoning, and worchestershire sauce. Stir into cream/milk mixture. Add
wine, broth, potatoes, and clams(including clam juice). While crockpot
is heating, cook bacon until crisp, and drain, reserving 1 tbsp grease.
Crumble bacon and add to crockpot along with grease. Cook mixture on
high for 3 hours, until potatoes are tender. Turn off crockpot. Stir in
potato flakes and let stand for ten minutes. Serve with garlic cheddar
or buttermilk biscuits.

rn_candidate wrote:
> Here's a recipe for New England Clam Chowder...great for your guests on
> Christmas Day!
>
> 1 16 oz can chopped or whole baby clams
> 2 pint containers heavy cream
> 4 cups whole milk
> 1 tbsp worchestershire sauce
> 1/4 cup white cooking wine
> 1 tbsp dill
> 1 tbsp black pepper
> 1 tbsp poultry seasoning
> 1 can chicken broth
> 2 cups potatoes, peeled and chopped
> 2 strips of bacon, cooked and crumbled
> 1 tbsp bacon grease reserved
> 1 and 1/2 cups potato flakes for thickening
>
> put crockpot on high. Add cream, milk, dill, black pepper, poultry
> seasoning, and worchestershire sauce. Stir into cream/milk mixture. Add
> wine, broth, potatoes, and clams(including clam juice). While crockpot
> is heating, cook bacon until crisp, and drain, reserving 1 tbsp grease.
> Crumble bacon and add to crockpot along with grease. Cook mixture on
> high for 3 hours, until potatoes are tender.

Gonna cook clams for three hours, I hope you like chewing pencil
erasers.

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!
>
> 1 16 oz can chopped or whole baby clams
> 2 pint containers heavy cream
> 4 cups whole milk
> 1 tbsp worchestershire sauce
> 1/4 cup white cooking wine
> 1 tbsp dill
> 1 tbsp black pepper
> 1 tbsp poultry seasoning
> 1 can chicken broth
> 2 cups potatoes, peeled and chopped
> 2 strips of bacon, cooked and crumbled
> 1 tbsp bacon grease reserved
> 1 and 1/2 cups potato flakes for thickening
>
> put crockpot on high. Add cream, milk, dill, black pepper, poultry
> seasoning, and worchestershire sauce. Stir into cream/milk mixture. Add
> wine, broth, potatoes, and clams(including clam juice). While crockpot
> is heating, cook bacon until crisp, and drain, reserving 1 tbsp grease.
> Crumble bacon and add to crockpot along with grease. Cook mixture on
> high for 3 hours, until potatoes are tender. Turn off crockpot. Stir in
> potato flakes and let stand for ten minutes. Serve with garlic cheddar
> or buttermilk biscuits.
>
>
>

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



** Exported from Now You're Cooking! v5.75 **

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
--
http://www.caringbridge.org/visit/kilikini

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

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.

Pastorio

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

Bob (this one) wrote:
>
> 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 .... [snip]

Well, if we're going the quick route, there's this from six months ago:

SF wrote:

On 24 Jun 2006 17:31:22 -0700, aem wrote:

> Melba's Jammin' wrote:

> > I open and reconstitute a can of cream of potato soup (made according to
> > directions, using milk) and then add a can of minced clams. Heat to
> > almost a boil, serve, and sprinkle with freshly ground black pepper.

> Sailboat/cruiser friends keep a large container of dried potato soup
> mix on board their boat. I forget the brand but know they get it from
> Costco. They make that up using canned evaporated milk and water, then
> add canned clams for chowder, or corn for corn chowder, or whatever
> else comes to hand for 'potato-with' soup. It's not half bad,
> especially with a few shakes of Louisiana red hot sauce on a cool
> evening on board, and the components are always at hand. -aem

Bear Creek... I love that stuff! My husband overdosed on it a few
months ago, so it's sitting at the back of the shelf now. It's foggy
and cool today, maybe I'll make some. Thanks for the reminder. I've
used it as clam chowder base too, it's a very easy combo.

"Bob (this one)" > wrote in message
...
> 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
> >>
>
> 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.
>
> Pastorio

No bacon?

kili

Bob (this one) wrote:
>
> 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.

Would it work to just use half-and-half instead of milk and heavy cream?

Bob

zxcvbob wrote:
> Bob (this one) wrote:
>>
>> 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.
>
> Would it work to just use half-and-half instead of milk and heavy cream?

Sure. But it ends up with less milkfat that way. H&H is most
commonly around 10% milkfat, although federal standards
permit up to 18%. Milk+cream is from around 20% up to maybe 22%.

Pastorio

Bob (this one) wrote on 17 Dec 2006 in rec.food.cooking

> 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.
>
>

Sounds like a good start...but no bacon and too damn white. needs bayonets
of carrot <sp>, crumbled bacon and something green say parsley or another
herb. And what's this??!!? no garlic!...you barbarian you.

Aren't you dead yet?


Sheldon > wrote:

> rn_candidate wrote:
> > Here's a recipe for New England Clam Chowder...great for your guests on
> > Christmas Day!
> >
> > 1 16 oz can chopped or whole baby clams
> > 2 pint containers heavy cream
> > 4 cups whole milk
> > 1 tbsp worchestershire sauce
> > 1/4 cup white cooking wine
> > 1 tbsp dill
> > 1 tbsp black pepper
> > 1 tbsp poultry seasoning
> > 1 can chicken broth
> > 2 cups potatoes, peeled and chopped
> > 2 strips of bacon, cooked and crumbled
> > 1 tbsp bacon grease reserved
> > 1 and 1/2 cups potato flakes for thickening
> >
> > put crockpot on high. Add cream, milk, dill, black pepper, poultry
> > seasoning, and worchestershire sauce. Stir into cream/milk mixture. Add
> > wine, broth, potatoes, and clams(including clam juice). While crockpot
> > is heating, cook bacon until crisp, and drain, reserving 1 tbsp grease.
> > Crumble bacon and add to crockpot along with grease. Cook mixture on
> > high for 3 hours, until potatoes are tender.
>
> Gonna cook clams for three hours, I hope you like chewing pencil
> erasers.

The Wolf wrote:
> Aren't you dead yet?

My goodness...what a merry holiday message from out of the blue!
<sigh>

Mr Libido Incognito wrote:
> Bob (this one) wrote on 17 Dec 2006 in rec.food.cooking
>
>> 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.

>
> Sounds like a good start...


http://www.cs.cmu.edu/~mjw/recipes/s...m-chowder.html

2 cans Campbell's potato soup
2 cans chopped clams
1 cup half and half
Medium onion, diced fine
2 cloves of garlic, diced fine

Drain 1 can of clams and save juice from remaining can. Mix
all ingredients into a medium saucepan and bring to a boil over
medium heat, stirring constantly for 10 to 15 minutes, reducing
heat to low and simmer for approximately 10 simutes. Serve.

Recipe by:
Hans C. Lorenzen, Jr.
Glen Gardner, NJ

My variation would be to substitute one can of creamed corn for one of
the cans of potato soup.

Jimmy Tango Lives!

--
Dave S

Goomba38 wrote:
> The Wolf wrote:
>> Aren't you dead yet?
>
> My goodness...what a merry holiday message from out of the blue!
> <sigh>

And it's all for your sensitive and sincere buddy, Sheldon.

Think of it as a blue job. He would try to.

Pastorio

Guess I got shot down!! Merry Bah Humbug Christmas back to y'all too!
LOL

Bob (this one) wrote:
> Goomba38 wrote:
> > The Wolf wrote:
> >> Aren't you dead yet?
> >
> > My goodness...what a merry holiday message from out of the blue!
> > <sigh>
>
> And it's all for your sensitive and sincere buddy, Sheldon.
>
> Think of it as a blue job. He would try to.
>
> Pastorio

On Sun, 17 Dec 2006 14:29:26 -0500, "kilikini" >
wrote:


>
>No bacon?
>
>kili
>

I've always wondered about the "mandatory"
bacon or ham-hocks in clam chowdah.

Why would you want to hide the clam flavor ?


<rj>

rn_candidate wrote:
> Guess I got shot down!! Merry Bah Humbug Christmas back to y'all too!

Naw, you got a suggestion for improving your recipe -- add the clams at
the end to heat, don't cook them so long because they'll get rubbery --
and you got some alternative fast versions for when you don't have time
to haul out the crockpot. The rest is just crossfire, unrelated to
you, from some of the unhappier people that pass through here. -aem

"<RJ>" > wrote in message
...
> On Sun, 17 Dec 2006 14:29:26 -0500, "kilikini"
>
> wrote:
>
>
> >
> >No bacon?
> >
> >kili
> >
>
> I've always wondered about the "mandatory"
> bacon or ham-hocks in clam chowdah.
>
> Why would you want to hide the clam flavor ?
>
>
> <rj>

I just think bacon and clams go together. I've tried salt pork, I've tried
ham hocks, and I've tried bacon in the chowder, but I prefer bacon. Plus,
the added grease helps cook down the celery, onions and such. In my
opinion, I don't find that the bacon hides the clam flavor, but enhances it.
I like bacon in my steamed fresh green beans, too. Call me crazy. :~)

kili
--
http://www.caringbridge.org/visit/kilikini

On Mon, 18 Dec 2006 14:14:23 -0500, "kilikini"
> wrote:

>I just think bacon and clams go together. I've tried salt pork, I've tried
>ham hocks, and I've tried bacon in the chowder, but I prefer bacon. Plus,
>the added grease helps cook down the celery, onions and such. In my
>opinion, I don't find that the bacon hides the clam flavor, but enhances it.
>I like bacon in my steamed fresh green beans, too. Call me crazy. :~)


I crumble up some bacon on top of the clam chowder for garnish, but I
don't cook the bacon in it because I prefer crunch. Yes, you can
saute up your vegetables in a little of the bacon fat and it won't
overpower anything - it becomes part of the medly of flavors. I
wouldn't use all of the bacon grease though.... that's my version.

--
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