What do you add to get the smooth and thick consistency of the white clam
chowder?

In article > ,
"tenplay" > wrote:

> What do you add to get the smooth and thick consistency of the white clam
> chowder?

I'm convinced that a lot of what passes for clam chowder in restaurants
is nothing but canned cream of potato soup with a can of clams added.
When I make it, I let the potatoes do the thickening -- it's not
wallpaper paste and has bits of potato and clams in it.
--
-Barb

That's what passes for chowder in most restaurants outside New England and
the Maritimes (and too many in New England).

You don't thicken chowder. The stock is thin, like milk, with lots of nice
stuff in it - potatoes, onions, and your seafood of choice.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"tenplay" > wrote in message
. net...
> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>
>

"tenplay" > wrote in news:nQqgb.421006$2x.144588
@rwcrnsc52.ops.asp.att.net:

> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>
>

Really good clam chowder isn't thickened with anything except, of course,
some of the potato breaking down.

Wayne

"tenplay" > wrote in
. net:

> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>
>

Well I use light cream (half and half) in mine which seems to thicken it a
touch. But if you want to thicken it more then add instant potatoes...not
the powder but the flakes. The powder has a tendency to clump and lump up
which the flakes don't do. Or add leftover mashed potatoes of your own
making.

Others can and do use corn starch or flour like in a cream of something
soup.

Melba's Jammin' wrote:

> In article > ,
> "tenplay" > wrote:
>
>
>>What do you add to get the smooth and thick consistency of the white clam
>>chowder?
>
>
> I'm convinced that a lot of what passes for clam chowder in restaurants
> is nothing but canned cream of potato soup with a can of clams added.
> When I make it, I let the potatoes do the thickening -- it's not
> wallpaper paste and has bits of potato and clams in it.

Just a thought Barb, but why does it need to be thick. I am referring to
Rhode Island clam chowder. Great taste, just not thick.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"Louis Cohen" > wrote in message
news:ZLrgb.696162$Ho3.153044@sccrnsc03...
> That's what passes for chowder in most restaurants outside New England and
> the Maritimes (and too many in New England).
>
> You don't thicken chowder. The stock is thin, like milk, with lots of
nice
> stuff in it - potatoes, onions, and your seafood of choice.


It's not "chowder" it's CHOWDAH! CHOWDAH!

Paul

On Tue, 07 Oct 2003 03:57:07 GMT, "tenplay"
> wrote:

> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>
Use potatoes. If it's not thick enough, for a quick fix -
use instant mashed potatoes to thicken.

"tenplay" > wrote in message
. net...
> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>
>

It's the potatoes that do the 'thickening' although thick isn't the word I
think of when I think chowder. More like chunky with a slight gravy. The
stuff I get in some of the restaurants is too thick; they must be using corn
starch or something the like. I prefer my chowder au naturel, in fact I
prefer the Rhode Island style with no cream and a heavy hand on the black
pepper.

Jack Clamzo

PS the key to making good chowder is not to be chintzy on the ingredients.
Each spoonful should be brimming with clams.

"tenplay" > wrote in message
. net...
> What do you add to get the smooth and thick consistency of the white clam
> chowder?

If you must, instant mashed potatoes.

Dimitri

"Jack Schidt®" > wrote in message
>
> The
> stuff I get in some of the restaurants is too thick; they must be using
corn
> starch or something the like. I prefer my chowder au naturel, in fact I
> prefer the Rhode Island style with no cream and a heavy hand on the black
> pepper.

Seems as though "thickness" is becoming equated with"quality" some how. It
can be thick and blechhhh or thin and tasty though.
Ed

In article
>, alzelt
> wrote:

> Melba's Jammin' wrote:
>
> > In article > ,
> > "tenplay" > wrote:
> >
> >
> >>What do you add to get the smooth and thick consistency of the white
> >>clam
> >>chowder?
> >
> >
> > I'm convinced that a lot of what passes for clam chowder in restaurants
> > is nothing but canned cream of potato soup with a can of clams added.
> > When I make it, I let the potatoes do the thickening -- it's not
> > wallpaper paste and has bits of potato and clams in it.
>
> Just a thought Barb, but why does it need to be thick. I am referring to
> Rhode Island clam chowder. Great taste, just not thick.

You're right, Alan. I didn't have the right words. I might better
have said something about the soup having 'body' as a result of the
potato starch. Jack did a better job describing what I was talking
about..
--
-Barb

"tenplay" > wrote in message
. net...
> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>
>

Use Maine russets and heavy cream in your chow-dah (whether clam, corn,
fish, seafood, etc.) and you'll have no problem getting it thick.

--
Kendall F. Stratton III
Fort Fairfield, Maine USA

http://home.maine.rr.com/k3

"Support bacteria -- it's the only culture some people have!"

On 10/7/03 6:56 AM, in article ,
"sf" > opined:

> On Tue, 07 Oct 2003 03:57:07 GMT, "tenplay"
> > wrote:
>
>> What do you add to get the smooth and thick consistency of the white clam
>> chowder?
>>
> Use potatoes. If it's not thick enough, for a quick fix -
> use instant mashed potatoes to thicken.
>
Dumbass! Mashed potatoes in New England Clam Chowder?

Stick to California "fruit" cuisine.
--
================================================== =================
"When a broad table is to be made, and the edges of planks do not fit, the
artist takes a little from both, and makes a good joint. In like manner
here, both sides must part with some of their demands," Benjamin Franklin
(1706-1790)
================================================== =================

ROUX. Just a nice blonde roux gives flavor and thickens. I like to use
Salt Pork for the oil content and flavor and 1 tbls. flour per tbls of fat.

"tenplay" > wrote in message
. net...
> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>
>

alzelt > wrote in message >...
> Melba's Jammin' wrote:
>
> > In article > ,
> > "tenplay" > wrote:
> >
> >
> >>What do you add to get the smooth and thick consistency of the white clam
> >>chowder?
> >
> >
> > I'm convinced that a lot of what passes for clam chowder in restaurants
> > is nothing but canned cream of potato soup with a can of clams added.
> > When I make it, I let the potatoes do the thickening -- it's not
> > wallpaper paste and has bits of potato and clams in it.
>
> Just a thought Barb, but why does it need to be thick. I am referring to
> Rhode Island clam chowder. Great taste, just not thick.

I have had chowda from Maine and San Fran, the best is always the
thick stuff. If you want runny chowda buy it from a can.

Hark! I heard Melba's Jammin' > say:
> In article > ,
> "tenplay" > wrote:
>
> > What do you add to get the smooth and thick consistency of the white clam
> > chowder?
>
> I'm convinced that a lot of what passes for clam chowder in restaurants
> is nothing but canned cream of potato soup with a can of clams added.
> When I make it, I let the potatoes do the thickening -- it's not
> wallpaper paste and has bits of potato and clams in it.

I'm with Barb -- it's not supposed to be gravy. Here's my recipe,
created with advice from RFCers:

Creamy Clam Chowder

5 C. potato, peeled and diced
1 medium onion, chopped
4-5 slices thick-cut bacon, diced
1 C. cooked clam meat, minced (OR 2 cans minced clams)
¼ C. reserved clam liquid
3 T. butter or margarine
2 C. half & half
2 tsp. salt
1 T. chopped parsley

In small saucepan, cook bacon until crisp. Drain well, set aside.
If clams are canned, drain and set aside, saving liquid. Put potatoes
and onions in large kettle or dutch oven and barely cover with cold
water. Add salt, cover tightly and heat to boiling; reduce heat and
simmer for 10 minutes or until potatoes are tender. Remove ¾ C. of
cooking water. Mash potatoes lightly, leaving larger chunks as desired.
Add butter, half & half, and clam liquid. Reheat to scalding -- do NOT
boil! Remove from heat, add parsley.


--
j*ni p. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

"tenplay" > wrote in message
. net...
> What do you add to get the smooth and thick consistency of the white clam
> chowder?
>

Personally, I like to thicken my chowder with a bunch of smashed up saltines
or soup crackers.

Recipe:
Ingredients:
3 plastic wrapped containers of "individual serving" saltines or soup
crackers

Methods:
Pour finished chowder into a bowl.
Place cracker containers flat on a table or other sturdy and moderately flat
surface.
Ball hand into a fist as if to punch down a dough or punch a foe's nose.
Using the heel of the hand, gently mash side of fist into crackers mushing
them to smithereens.
Open containers and pour contents into chowder.
Stir to distribute your hand made "mini-croutons".
Enjoy using spoon to mouth method.

-Matt

"Louis Cohen" > writes:

>You don't thicken chowder. The stock is thin, like milk, with lots of nice
>stuff in it - potatoes, onions, and your seafood of choice.

But, but, but...
If it's not thick, it's not chowder, it's soup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
chowder
A thick, chunky seafood soup, of which clam chowder is the most well known. The
name comes from the French chaudière , a caldron in which fishermen made their
stews fresh from the sea. New England-style chowder is made with milk or cream,
Manhattan-style with tomatoes. Chowder can contain any of several varieties of
seafood and vegetables. The term is also used to describe any thick, rich soup
containing chunks of food (for instance, corn chowder).
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.




Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

On Tue, 07 Oct 2003 03:57:07 +0000, tenplay wrote:

> What do you add to get the smooth and thick consistency of the white clam
> chowder?

Personally I like it thick and creamy too, like the canned stuff, with gobs
of crackers, yummy.

Mix a couple tablespoons of cornstarch to a cup of water and SLOWLY add
it in a little at a time until you get the consistency you want.

Then add some heavy or light cream at the end (which will thicken it even
more) the more the better as far as I'm concerned...

Tony

On Tue, 07 Oct 2003 03:57:07 +0000, tenplay wrote:

> What do you add to get the smooth and thick consistency of the white clam
> chowder?

Off-topic but since were talking about clam chowder...

I was craving some clam chowder the other night but didn't have any so,

I improvised...

1 can cream of celery
1 can cream of mushroom
1 can chopped clams
1 can condensed milk
1/4 cup or so of frozen chopped onions
1 cup or so of milk to thin it down a little

Let it steep for 20-30 minutes...

Threw in a couple hand fulls of frozen hash brown potatoes

Let it steep for another 20-30 minutes

Hardly cooking but it was quick, cheap (about $2.50), easy and good. It made
a lot too, about 7-8 cups. Tastes like the can stuff.

Tony

"ConnieG999" > wrote in message
...
> "Louis Cohen" > writes:
>
> >You don't thicken chowder. The stock is thin, like milk, with lots of
nice
> >stuff in it - potatoes, onions, and your seafood of choice.
>
> But, but, but...
> If it's not thick, it's not chowder, it's soup.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> chowder
> A thick, chunky seafood soup, of which clam chowder is the most well
known. The
> name comes from the French chaudière , a caldron in which fishermen made
their
> stews fresh from the sea. New England-style chowder is made with milk or
cream,
> Manhattan-style with tomatoes. Chowder can contain any of several
varieties of
> seafood and vegetables. The term is also used to describe any thick, rich
soup
> containing chunks of food (for instance, corn chowder).
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S
> COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>


I think the 'thickness' has to do with the ingredient to liquid ratio, so
soup would be the lowest, chowder next and stew highest.
I don't think it refers to the liquid being like a paste.

Jack Wallpaper

Wayne Boatwright > wrote in message >...
> "tenplay" > wrote in news:nQqgb.421006$2x.144588
> @rwcrnsc52.ops.asp.att.net:
>
> > What do you add to get the smooth and thick consistency of the white clam
> > chowder?
> >
> >
>
> Really good clam chowder isn't thickened with anything except, of course,
> some of the potato breaking down.
>
> Wayne

It is a matter of taste I guess. Well actually is the discussion
should it be thick or should you add a thickening agent? I like thick
chowder but when I make mine I do not use a slurry or roux it is just
thick on its own.

On Tue, 07 Oct 2003 03:57:07 GMT, "tenplay" > wrote:

>What do you add to get the smooth and thick consistency of the white clam
>chowder?
>

If I were being a good boy I would use some potatoes of a mushy
variety, along with diced firm ones (like Yukon Gold) that stay in
dice.

OTOH, in bad boy phase, creme fraiche :-)




Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

On Tue, 07 Oct 2003 10:31:28 +0000, Dimitri wrote:

>
> "tenplay" > wrote in message
> . net...
>> What do you add to get the smooth and thick consistency of the white clam
>> chowder?
>
> If you must, instant mashed potatoes.
>
> Dimitri

Instant mashed potatoes is going to make clam chowder, CREAMY?

Nope, need cream to be creamy...

Tony

Melba's Jammin' wrote:

> In article
> >, alzelt
> > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>In article > ,
>>>"tenplay" > wrote:
>>>
>>>
>>>
>>>>What do you add to get the smooth and thick consistency of the white
>>>>clam
>>>>chowder?
>>>
>>>
>>>I'm convinced that a lot of what passes for clam chowder in restaurants
>>>is nothing but canned cream of potato soup with a can of clams added.
>>>When I make it, I let the potatoes do the thickening -- it's not
>>>wallpaper paste and has bits of potato and clams in it.
>>
>>Just a thought Barb, but why does it need to be thick. I am referring to
>> Rhode Island clam chowder. Great taste, just not thick.
>
>
> You're right, Alan. I didn't have the right words. I might better
> have said something about the soup having 'body' as a result of the
> potato starch. Jack did a better job describing what I was talking
> about..

Yeah, but Jack doesn't know Schidt about jam.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Why do I have the feeling this chowder debate is going to go the way of the
Bean/No Bean Chili bruhaha of 2001?...I'm ducking for cover now.

Sandra

"Sandy n ne" > wrote in message:

> Why do I have the feeling this chowder debate is going to go the way of
the
> Bean/No Bean Chili bruhaha of 2001?...I'm ducking for cover now.
>
> Sandra

There was no reason for a bruhaha. Everyone knows that real chili has no
beans. <g>

-Mike

On Tue, 07 Oct 2003 12:09:14 GMT, The Wolf
> wrote:

> On 10/7/03 6:56 AM, in article ,
> "sf" > opined:
>
> > On Tue, 07 Oct 2003 03:57:07 GMT, "tenplay"
> > > wrote:
> >
> >> What do you add to get the smooth and thick consistency of the white clam
> >> chowder?
> >>
> > Use potatoes. If it's not thick enough, for a quick fix -
> > use instant mashed potatoes to thicken.
> >
> Dumbass! Mashed potatoes in New England Clam Chowder?
>
> Stick to California "fruit" cuisine.

Oh, you poor Southern California soul.

"alzelt" > wrote in message
...
>
>
> Yeah, but Jack doesn't know Schidt about jam.
>

Sure I do; Barb's is the best, that's all I need to know.

Jack Gedney

"TonyP" > wrote in message
news
> On Tue, 07 Oct 2003 10:31:28 +0000, Dimitri wrote:
>
> >
> > "tenplay" > wrote in message
> > . net...
> >> What do you add to get the smooth and thick consistency of the white
clam
> >> chowder?
> >
> > If you must, instant mashed potatoes.
> >
> > Dimitri
>
> Instant mashed potatoes is going to make clam chowder, CREAMY?
>
> Nope, need cream to be creamy...
>
> Tony

Using them as a thickener you can get a "smooth and thick consistency "

Dimitri

Hi All,
How about looking up a recipe for "Bisque"? I use the internet for recipe
searching. Clam, lobster or shrimp bisque is thick and creamy. In fact, I'm
going to look it up now. Sounds yummy.
Jo-Ann

--
Invalid address-Please post request to e-mail me.



"ConnieG999" > wrote in message
...
> "Louis Cohen" > writes:
>
> >You don't thicken chowder. The stock is thin, like milk, with lots of
nice
> >stuff in it - potatoes, onions, and your seafood of choice.
>
> But, but, but...
> If it's not thick, it's not chowder, it's soup.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> chowder
> A thick, chunky seafood soup, of which clam chowder is the most well
known. The
> name comes from the French chaudière , a caldron in which fishermen made
their
> stews fresh from the sea. New England-style chowder is made with milk or
cream,
> Manhattan-style with tomatoes. Chowder can contain any of several
varieties of
> seafood and vegetables. The term is also used to describe any thick, rich
soup
> containing chunks of food (for instance, corn chowder).
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S
> COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>
>
>
> Connie
> ************************************************** ***
> My mind is like a steel...um, whatchamacallit.
>

We always used a roux or cream sauce to create the true rib-sticking
thick smooth texture. This is made in a separate saucepan and added
at the very end. You make the chowder with a minimal amount of
liquid, then stir in the thick cream sauce and thin it to the
consistency you prefer with milk, cream or canned skim milk.

"Dimitri" > wrote in message om>...
> "TonyP" > wrote in message
> news
> > On Tue, 07 Oct 2003 10:31:28 +0000, Dimitri wrote:
> >
> > >
> > > "tenplay" > wrote in message
> > > . net...
> > >> What do you add to get the smooth and thick consistency of the white
> clam
> > >> chowder?
> > >
> > > If you must, instant mashed potatoes.
> > >
> > > Dimitri
> >
> > Instant mashed potatoes is going to make clam chowder, CREAMY?
> >
> > Nope, need cream to be creamy...
> >
> > Tony
>
> Using them as a thickener you can get a "smooth and thick consistency "
>
> Dimitri

"dreamhawk" > wrote in message
m...
> We always used a roux or cream sauce to create the true rib-sticking
> thick smooth texture. This is made in a separate saucepan and added
> at the very end. You make the chowder with a minimal amount of
> liquid, then stir in the thick cream sauce and thin it to the
> consistency you prefer with milk, cream or canned skim milk.

There are many things that will work as a thickener. Even a slurry of flour
and milk or 1/2 & 1/2. The question becomes one of flavor and can the flour
be cooked long enough to lose the "pasty" flavor.

Like the man said "different strokes for different folks"

:-)

Dimitri

In article >, "Jack
Schidt®" > wrote:

> "alzelt" > wrote in message
> ...
> >
> >
> > Yeah, but Jack doesn't know Schidt about jam.
> >
>
> Sure I do; Barb's is the best, that's all I need to know.
>
> Jack Gedney

You Sweet Thang, you! You're trying to cadge another jar of the stuff
when I come to town, aintcha? Dunno about that -- I'm going to try
again to put all my duds for 6 days in a carry-on bag. I'm identifying
my schmata undies -- I leave 'em in trash cans all over Manhattan --
leaves me some room in the bag for purchases. :-) (Kate and Margaret
were horrified last year when I told them what I was trashing. They
said they NEVER throw their undies away. My question: What the hell DO
you do with them when they're, um, past their useful life. Bronze them?)
--
-Barb

(dreamhawk) wrote in message om>...
> We always used a roux or cream sauce to create the true rib-sticking
> thick smooth texture. This is made in a separate saucepan and added
> at the very end. You make the chowder with a minimal amount of
> liquid, then stir in the thick cream sauce and thin it to the
> consistency you prefer with milk, cream or canned skim milk.

Now that is how I like it!!!!

"Melba's Jammin'" > wrote in message
...
> In article >, "Jack
> Schidt®" > wrote:
>
> > "alzelt" > wrote in message
> > ...
> > >
> > >
> > > Yeah, but Jack doesn't know Schidt about jam.
> > >
> >
> > Sure I do; Barb's is the best, that's all I need to know.
> >
> > Jack Gedney
>
> You Sweet Thang, you! You're trying to cadge another jar of the stuff
> when I come to town, aintcha? Dunno about that -- I'm going to try
> again to put all my duds for 6 days in a carry-on bag. I'm identifying
> my schmata undies -- I leave 'em in trash cans all over Manhattan --
> leaves me some room in the bag for purchases. :-) (Kate and Margaret
> were horrified last year when I told them what I was trashing. They
> said they NEVER throw their undies away. My question: What the hell DO
> you do with them when they're, um, past their useful life. Bronze them?)
> --
> -Barb

I ain't 'spectin nuttin, girl! Just you showing up, don't be standing us
up.

Jack Nada

On Tue, 07 Oct 2003 10:46:05 GMT, "Edwin Pawlowski" >
wrote:

>
>"Jack Schidt®" > wrote in message
>>
>> The
>> stuff I get in some of the restaurants is too thick; they must be using
>corn
>> starch or something the like. I prefer my chowder au naturel, in fact I
>> prefer the Rhode Island style with no cream and a heavy hand on the black
>> pepper.
>
>Seems as though "thickness" is becoming equated with"quality" some how. It
>can be thick and blechhhh or thin and tasty though.
>Ed

I still have nightmares of clam chowder in Michigan. "This is great
clam chowder, it's so thick you can stand a spoon up in it!"
Everywhere- wallpaper paste.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Wed, 08 Oct 2003 16:57:00 -0500, Melba's Jammin'
> wrote:

>In article >, "Jack
>Schidt®" > wrote:
>
>> "alzelt" > wrote in message
>> ...
>> >
>> >
>> > Yeah, but Jack doesn't know Schidt about jam.
>> >
>>
>> Sure I do; Barb's is the best, that's all I need to know.
>>
>> Jack Gedney
>
>You Sweet Thang, you! You're trying to cadge another jar of the stuff
>when I come to town, aintcha? Dunno about that -- I'm going to try
>again to put all my duds for 6 days in a carry-on bag. I'm identifying
>my schmata undies -- I leave 'em in trash cans all over Manhattan --
>leaves me some room in the bag for purchases. :-) (Kate and Margaret
>were horrified last year when I told them what I was trashing. They
>said they NEVER throw their undies away. My question: What the hell DO
>you do with them when they're, um, past their useful life. Bronze them?)

hmm....
I have never had any of your jam... Do I get a jar?

Christine

On Wed, 08 Oct 2003 11:34:20 -0700, dreamhawk wrote:

> We always used a roux or cream sauce to create the true rib-sticking
> thick smooth texture. This is made in a separate saucepan and added
> at the very end. You make the chowder with a minimal amount of
> liquid, then stir in the thick cream sauce and thin it to the
> consistency you prefer with milk, cream or canned skim milk.
>

Great idea, I'll have to try that...

Thanks

Tony