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Clam Chowder
Clam Chowder
2 slices bacon cut in small pieces 1 stalk celery chopped 1 medium onion chopped 2 medium potatoes peeled & diced 2 tbsp. flour 1 tbsp. butter 8 oz. clam juice Salt and pepper to taste 13 oz. chopped clams, drained, reserve juice 1-1/2 quarts half-half ¼ tsp. thyme 2 tsp. parsley Fry the bacon till partially cooked, add onion and celery. Sauté till vegetables are tender and bacon is crisp. Add potatoes and butter. Sprinkle the flour over the potatoes and mix well. Stir in reserved liquid, clam juice, salt and pepper. Cook over low heat until the potatoes are tender. Stir occasionally. Add the clams. Stir in half-half, thyme, and parsley. Heat until hot but do not boil. |
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Clam Chowder
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Clam Chowder
No Name wrote:
> On Mon, 31 Dec 2007 02:27:36 GMT, (Little > Malice) wrote: > >>One time on Usenet, said: >> >>> Clam Chowder >>> >>> 2 slices bacon cut in small pieces >>> 1 stalk celery chopped >>> 1 medium onion chopped >>> 2 medium potatoes peeled & diced >>> 2 tbsp. flour >>> 1 tbsp. butter >>> 8 oz. clam juice >>> Salt and pepper to taste >>> 13 oz. chopped clams, drained, reserve juice >>> 1-1/2 quarts half-half >>> ¼ tsp. thyme >>> 2 tsp. parsley >>> >>> Fry the bacon till partially cooked, add onion and celery. Sauté till >>> vegetables are tender and bacon is crisp. Add potatoes and butter. >>> Sprinkle the flour over the potatoes and mix well. Stir in reserved >>> liquid, clam juice, salt and pepper. Cook over low heat until the >>> potatoes are tender. Stir occasionally. Add the clams. Stir in >>> half-half, thyme, and parsley. Heat until hot but do not boil. >> >>Is this something you've made or one that you found? Inquiring >>minds... > > I got it in my email. WHY??? Is it missing something? Your recommendation -- having tried it? -- Blinky Killing all posts from Google Groups The Usenet Improvement Project - http://improve-usenet.org |
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Clam Chowder
On Dec 30, 2:14*pm, No Name > wrote:
> Clam Chowder > > 2 slices bacon cut in small pieces > 1 stalk celery chopped > 1 medium onion chopped > 2 medium potatoes peeled & diced > 2 tbsp. flour > 1 tbsp. butter > 8 oz. clam juice > Salt and pepper to taste > 13 oz. chopped clams, drained, reserve juice > 1-1/2 quarts half-half > ¼ tsp. thyme > 2 tsp. parsley > > Fry the bacon till partially cooked, add onion and celery. Sauté till > vegetables are tender and bacon is crisp. Add potatoes and butter. > Sprinkle the flour over the potatoes and mix well. Stir in reserved > liquid, clam juice, salt and pepper. Cook over low heat until the > potatoes are tender. Stir occasionally. Add the clams. Stir in > half-half, thyme, and parsley. Heat until hot but do not boil. That sounds about perfect. I like to serve it with room temperature butter on the table so I can add some butter to the top of my bowl, then twist on some extra black pepper, and extra salt. I always have to add extra salt to soups. Mmmm. --Bryan |
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Clam Chowder
One time on Usenet, Blinky the Shark > said:
> No Name wrote: > > > On Mon, 31 Dec 2007 02:27:36 GMT, (Little > > Malice) wrote: > > > >>One time on Usenet, said: > >> > >>> Clam Chowder > >>> > >>> 2 slices bacon cut in small pieces > >>> 1 stalk celery chopped > >>> 1 medium onion chopped > >>> 2 medium potatoes peeled & diced > >>> 2 tbsp. flour > >>> 1 tbsp. butter > >>> 8 oz. clam juice > >>> Salt and pepper to taste > >>> 13 oz. chopped clams, drained, reserve juice > >>> 1-1/2 quarts half-half > >>> ¼ tsp. thyme > >>> 2 tsp. parsley > >>> > >>> Fry the bacon till partially cooked, add onion and celery. Sauté till > >>> vegetables are tender and bacon is crisp. Add potatoes and butter. > >>> Sprinkle the flour over the potatoes and mix well. Stir in reserved > >>> liquid, clam juice, salt and pepper. Cook over low heat until the > >>> potatoes are tender. Stir occasionally. Add the clams. Stir in > >>> half-half, thyme, and parsley. Heat until hot but do not boil. > >> > >>Is this something you've made or one that you found? Inquiring > >>minds... > > > > I got it in my email. WHY??? Is it missing something? > > Your recommendation -- having tried it? Right, that's what I wanted to know. I don't put flour in my clam chowder, but a lot of folks do... -- Jani in WA |
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Clam Chowder
On Mon, 31 Dec 2007 22:38:27 GMT, (Little
Malice) wrote: >One time on Usenet, Blinky the Shark > said: >> No Name wrote: >> >> > On Mon, 31 Dec 2007 02:27:36 GMT, (Little >> > Malice) wrote: >> > >> >>One time on Usenet, said: >> >> >> >>> Clam Chowder >> >>> >> >>> 2 slices bacon cut in small pieces >> >>> 1 stalk celery chopped >> >>> 1 medium onion chopped >> >>> 2 medium potatoes peeled & diced >> >>> 2 tbsp. flour >> >>> 1 tbsp. butter >> >>> 8 oz. clam juice >> >>> Salt and pepper to taste >> >>> 13 oz. chopped clams, drained, reserve juice >> >>> 1-1/2 quarts half-half >> >>> ¼ tsp. thyme >> >>> 2 tsp. parsley >> >>> >> >>> Fry the bacon till partially cooked, add onion and celery. Sauté till >> >>> vegetables are tender and bacon is crisp. Add potatoes and butter. >> >>> Sprinkle the flour over the potatoes and mix well. Stir in reserved >> >>> liquid, clam juice, salt and pepper. Cook over low heat until the >> >>> potatoes are tender. Stir occasionally. Add the clams. Stir in >> >>> half-half, thyme, and parsley. Heat until hot but do not boil. >> >> >> >>Is this something you've made or one that you found? Inquiring >> >>minds... >> > >> > I got it in my email. WHY??? Is it missing something? >> >> Your recommendation -- having tried it? > >Right, that's what I wanted to know. I don't put flour in my clam >chowder, but a lot of folks do... You use potatoes to thicken? I always have a bag of instant on hand just in case I need it for something like that. -- See return address to reply by email remove the smiley face first |
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Clam Chowder
One time on Usenet,
 said:> On Mon, 31 Dec 2007 22:38:27 GMT, (Little > Malice) wrote: > > >One time on Usenet, Blinky the Shark > said: > >> No Name wrote: > >> > >> > On Mon, 31 Dec 2007 02:27:36 GMT, (Little > >> > Malice) wrote: > >> > > >> >>One time on Usenet, said: > >> >> > >> >>> Clam Chowder > >> >>> > >> >>> 2 slices bacon cut in small pieces > >> >>> 1 stalk celery chopped > >> >>> 1 medium onion chopped > >> >>> 2 medium potatoes peeled & diced > >> >>> 2 tbsp. flour > >> >>> 1 tbsp. butter > >> >>> 8 oz. clam juice > >> >>> Salt and pepper to taste > >> >>> 13 oz. chopped clams, drained, reserve juice > >> >>> 1-1/2 quarts half-half > >> >>> ¼ tsp. thyme > >> >>> 2 tsp. parsley > >> >>> > >> >>> Fry the bacon till partially cooked, add onion and celery. Sauté till > >> >>> vegetables are tender and bacon is crisp. Add potatoes and butter. > >> >>> Sprinkle the flour over the potatoes and mix well. Stir in reserved > >> >>> liquid, clam juice, salt and pepper. Cook over low heat until the > >> >>> potatoes are tender. Stir occasionally. Add the clams. Stir in > >> >>> half-half, thyme, and parsley. Heat until hot but do not boil. > >> >> > >> >>Is this something you've made or one that you found? Inquiring > >> >>minds... > >> > > >> > I got it in my email. WHY??? Is it missing something? > >> > >> Your recommendation -- having tried it? > > > >Right, that's what I wanted to know. I don't put flour in my clam > >chowder, but a lot of folks do... > > You use potatoes to thicken? I always have a bag of instant on hand > just in case I need it for something like that. Mine is just potato soup with clams and bacon. I love it, but I'm sure it's not for everyone... -- Jani in WA |
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Clam Chowder
On Tue 01 Jan 2008 08:15:38p, Little Malice told us...
> One time on Usenet, said:>> On Mon, 31 Dec 2007 22:38:27 GMT, (Little >> Malice) wrote: >> >> >One time on Usenet, Blinky the Shark > said: >> >> No Name wrote: >> >> >> >> > On Mon, 31 Dec 2007 02:27:36 GMT, >> >> > (Little Malice) wrote: >> >> > >> >> >>One time on Usenet, said: >> >> >> >> >> >>> Clam Chowder >> >> >>> >> >> >>> 2 slices bacon cut in small pieces >> >> >>> 1 stalk celery chopped >> >> >>> 1 medium onion chopped >> >> >>> 2 medium potatoes peeled & diced >> >> >>> 2 tbsp. flour >> >> >>> 1 tbsp. butter >> >> >>> 8 oz. clam juice >> >> >>> Salt and pepper to taste >> >> >>> 13 oz. chopped clams, drained, reserve juice >> >> >>> 1-1/2 quarts half-half >> >> >>> ¼ tsp. thyme >> >> >>> 2 tsp. parsley >> >> >>> >> >> >>> Fry the bacon till partially cooked, add onion and celery. Sauté >> >> >>> till vegetables are tender and bacon is crisp. Add potatoes and >> >> >>> butter. Sprinkle the flour over the potatoes and mix well. Stir >> >> >>> in reserved liquid, clam juice, salt and pepper. Cook over low >> >> >>> heat until the potatoes are tender. Stir occasionally. Add the >> >> >>> clams. Stir in half-half, thyme, and parsley. Heat until hot but >> >> >>> do not boil. >> >> >> >> >> >>Is this something you've made or one that you found? Inquiring >> >> >>minds... >> >> > >> >> > I got it in my email. WHY??? Is it missing something? >> >> >> >> Your recommendation -- having tried it? >> > >> >Right, that's what I wanted to know. I don't put flour in my clam >> >chowder, but a lot of folks do... >> >> You use potatoes to thicken? I always have a bag of instant on hand >> just in case I need it for something like that. > > Mine is just potato soup with clams and bacon. I love it, but I'm sure > it's not for everyone... > Works for me, Jani! -- Wayne Boatwright ******************************************* Date: Tuesday, 01(I)/01(I)/08(MMVIII) Today is: New Years Day ******************************************* MS-DOS: celebrating ten years of obsolescence ******************************************* |
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Clam Chowder
One time on Usenet, Wayne Boatwright > said:
> On Tue 01 Jan 2008 08:15:38p, Little Malice told us... > > > One time on Usenet, said:> >> On Mon, 31 Dec 2007 22:38:27 GMT, (Little > >> Malice) wrote: > >> > >> >One time on Usenet, Blinky the Shark > said: > >> >> No Name wrote: > >> >> > >> >> > On Mon, 31 Dec 2007 02:27:36 GMT, > >> >> > (Little Malice) wrote: > >> >> > > >> >> >>One time on Usenet, said: > >> >> >> > >> >> >>> Clam Chowder > >> >> >>> > >> >> >>> 2 slices bacon cut in small pieces > >> >> >>> 1 stalk celery chopped > >> >> >>> 1 medium onion chopped > >> >> >>> 2 medium potatoes peeled & diced > >> >> >>> 2 tbsp. flour > >> >> >>> 1 tbsp. butter > >> >> >>> 8 oz. clam juice > >> >> >>> Salt and pepper to taste > >> >> >>> 13 oz. chopped clams, drained, reserve juice > >> >> >>> 1-1/2 quarts half-half > >> >> >>> ¼ tsp. thyme > >> >> >>> 2 tsp. parsley > >> >> >>> > >> >> >>> Fry the bacon till partially cooked, add onion and celery. Sauté > >> >> >>> till vegetables are tender and bacon is crisp. Add potatoes and > >> >> >>> butter. Sprinkle the flour over the potatoes and mix well. Stir > >> >> >>> in reserved liquid, clam juice, salt and pepper. Cook over low > >> >> >>> heat until the potatoes are tender. Stir occasionally. Add the > >> >> >>> clams. Stir in half-half, thyme, and parsley. Heat until hot but > >> >> >>> do not boil. > >> >> >> > >> >> >>Is this something you've made or one that you found? Inquiring > >> >> >>minds... > >> >> > > >> >> > I got it in my email. WHY??? Is it missing something? > >> >> > >> >> Your recommendation -- having tried it? > >> > > >> >Right, that's what I wanted to know. I don't put flour in my clam > >> >chowder, but a lot of folks do... > >> > >> You use potatoes to thicken? I always have a bag of instant on hand > >> just in case I need it for something like that. > > > > Mine is just potato soup with clams and bacon. I love it, but I'm sure > > it's not for everyone... > > > > Works for me, Jani! *grin* I do like the thicker stuff when I'm in a restaurant. I had some that was very good recently, AMOF. We have a local cheesesteak shop in the area now and went there for dinner the other night. The owners are a nice couple from Vermont. They recently started serving a yummy, thick, New England clam chowder. I liked it so much that the lady owner packed up a free bowl for me to take home for lunch the next day... :-) -- Jani in WA |
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Clam Chowder
On Tue 01 Jan 2008 08:39:39p, Little Malice told us...
> One time on Usenet, Wayne Boatwright > said: >> On Tue 01 Jan 2008 08:15:38p, Little Malice told us... >> >> > One time on Usenet, said:>> >> On Mon, 31 Dec 2007 22:38:27 GMT, (Little >> >> Malice) wrote: >> >> >> >> >One time on Usenet, Blinky the Shark > said: >> >> >> No Name wrote: >> >> >> >> >> >> > On Mon, 31 Dec 2007 02:27:36 GMT, >> >> >> > (Little Malice) wrote: >> >> >> > >> >> >> >>One time on Usenet, said: >> >> >> >> >> >> >> >>> Clam Chowder >> >> >> >>> >> >> >> >>> 2 slices bacon cut in small pieces >> >> >> >>> 1 stalk celery chopped >> >> >> >>> 1 medium onion chopped >> >> >> >>> 2 medium potatoes peeled & diced >> >> >> >>> 2 tbsp. flour >> >> >> >>> 1 tbsp. butter >> >> >> >>> 8 oz. clam juice >> >> >> >>> Salt and pepper to taste >> >> >> >>> 13 oz. chopped clams, drained, reserve juice >> >> >> >>> 1-1/2 quarts half-half >> >> >> >>> ¼ tsp. thyme >> >> >> >>> 2 tsp. parsley >> >> >> >>> >> >> >> >>> Fry the bacon till partially cooked, add onion and celery. Sauté >> >> >> >>> till vegetables are tender and bacon is crisp. Add potatoes and >> >> >> >>> butter. Sprinkle the flour over the potatoes and mix well. Stir >> >> >> >>> in reserved liquid, clam juice, salt and pepper. Cook over low >> >> >> >>> heat until the potatoes are tender. Stir occasionally. Add the >> >> >> >>> clams. Stir in half-half, thyme, and parsley. Heat until hot but >> >> >> >>> do not boil. >> >> >> >> >> >> >> >>Is this something you've made or one that you found? Inquiring >> >> >> >>minds... >> >> >> > >> >> >> > I got it in my email. WHY??? Is it missing something? >> >> >> >> >> >> Your recommendation -- having tried it? >> >> > >> >> >Right, that's what I wanted to know. I don't put flour in my clam >> >> >chowder, but a lot of folks do... >> >> >> >> You use potatoes to thicken? I always have a bag of instant on hand >> >> just in case I need it for something like that. >> > >> > Mine is just potato soup with clams and bacon. I love it, but I'm sure >> > it's not for everyone... >> > >> >> Works for me, Jani! > > *grin* I do like the thicker stuff when I'm in a restaurant. I > had some that was very good recently, AMOF. We have a local > cheesesteak shop in the area now and went there for dinner the > other night. The owners are a nice couple from Vermont. They > recently started serving a yummy, thick, New England clam > chowder. I liked it so much that the lady owner packed up a > free bowl for me to take home for lunch the next day... :-) > Potato soup can be very thick on its own, without any additional thickeners. My mom's always was, although she never made clam chowder. Some potatoes were mashed to a puree to thicken it, while otheres were left in small chunks. When I make clam chowder, that's usually how I do the base. -- Wayne Boatwright ******************************************* Date: Tuesday, 01(I)/01(I)/08(MMVIII) Today is: New Years Day ******************************************* Celibacy is not hereditary. ******************************************* |
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Clam Chowder
Wayne Boatwright > wrote in
3.184: > On Tue 01 Jan 2008 08:39:39p, Little Malice told us... > >> One time on Usenet, Wayne Boatwright > said: >>> On Tue 01 Jan 2008 08:15:38p, Little Malice told us... >>> >>> > One time on Usenet, said:>>> >> On Mon, 31 Dec 2007 22:38:27 GMT, >>> >> (Little Malice) wrote: >>> >> >>> >> >One time on Usenet, Blinky the Shark > said: >>> >> >> No Name wrote: >>> >> >> >>> >> >> > On Mon, 31 Dec 2007 02:27:36 GMT, >>> >> >> > (Little Malice) wrote: >>> >> >> > >>> >> >> >>One time on Usenet, said: >>> >> >> >> >>> >> >> >>> Clam Chowder >>> >> >> >>> >>> >> >> >>> 2 slices bacon cut in small pieces >>> >> >> >>> 1 stalk celery chopped >>> >> >> >>> 1 medium onion chopped >>> >> >> >>> 2 medium potatoes peeled & diced >>> >> >> >>> 2 tbsp. flour >>> >> >> >>> 1 tbsp. butter >>> >> >> >>> 8 oz. clam juice >>> >> >> >>> Salt and pepper to taste >>> >> >> >>> 13 oz. chopped clams, drained, reserve juice >>> >> >> >>> 1-1/2 quarts half-half >>> >> >> >>> ¼ tsp. thyme >>> >> >> >>> 2 tsp. parsley >>> >> >> >>> >>> >> >> >>> Fry the bacon till partially cooked, add onion and celery. > Sauté >>> >> >> >>> till vegetables are tender and bacon is crisp. Add >>> >> >> >>> potatoes > and >>> >> >> >>> butter. Sprinkle the flour over the potatoes and mix well. > Stir >>> >> >> >>> in reserved liquid, clam juice, salt and pepper. Cook over >>> >> >> >>> low heat until the potatoes are tender. Stir occasionally. >>> >> >> >>> Add the clams. Stir in half-half, thyme, and parsley. Heat >>> >> >> >>> until hot > but >>> >> >> >>> do not boil. >>> >> >> >> >>> >> >> >>Is this something you've made or one that you found? >>> >> >> >>Inquiring minds... >>> >> >> > >>> >> >> > I got it in my email. WHY??? Is it missing something? >>> >> >> >>> >> >> Your recommendation -- having tried it? >>> >> > >>> >> >Right, that's what I wanted to know. I don't put flour in my >>> >> >clam chowder, but a lot of folks do... >>> >> >>> >> You use potatoes to thicken? I always have a bag of instant on >>> >> hand just in case I need it for something like that. >>> > >>> > Mine is just potato soup with clams and bacon. I love it, but I'm >>> > sure it's not for everyone... >>> > >>> >>> Works for me, Jani! >> >> *grin* I do like the thicker stuff when I'm in a restaurant. I >> had some that was very good recently, AMOF. We have a local >> cheesesteak shop in the area now and went there for dinner the >> other night. The owners are a nice couple from Vermont. They >> recently started serving a yummy, thick, New England clam >> chowder. I liked it so much that the lady owner packed up a >> free bowl for me to take home for lunch the next day... :-) >> > > Potato soup can be very thick on its own, without any additional > thickeners. My mom's always was, although she never made clam > chowder. Some potatoes were mashed to a puree to thicken it, while > otheres were left in small chunks. When I make clam chowder, that's > usually how I do the base. > I've posted a few times vidillia onion chowder which's base is mashed potatoes thinned with chicken stock. -- The house of the burning beet-Alan It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore |
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Clam Chowder
On Tue 01 Jan 2008 11:17:44p, hahabogus told us...
> Wayne Boatwright > wrote in > 3.184: > >> On Tue 01 Jan 2008 08:39:39p, Little Malice told us... >> >>> One time on Usenet, Wayne Boatwright > said: >>>> On Tue 01 Jan 2008 08:15:38p, Little Malice told us... >>>> >>>> > One time on Usenet, said:>>>> >> On Mon, 31 Dec 2007 22:38:27 GMT, >>>> >> (Little Malice) wrote: >>>> >> >>>> >> >One time on Usenet, Blinky the Shark > said: >>>> >> >> No Name wrote: >>>> >> >> >>>> >> >> > On Mon, 31 Dec 2007 02:27:36 GMT, >>>> >> >> > (Little Malice) wrote: >>>> >> >> > >>>> >> >> >>One time on Usenet, said: >>>> >> >> >> >>>> >> >> >>> Clam Chowder >>>> >> >> >>> >>>> >> >> >>> 2 slices bacon cut in small pieces >>>> >> >> >>> 1 stalk celery chopped >>>> >> >> >>> 1 medium onion chopped >>>> >> >> >>> 2 medium potatoes peeled & diced >>>> >> >> >>> 2 tbsp. flour >>>> >> >> >>> 1 tbsp. butter >>>> >> >> >>> 8 oz. clam juice >>>> >> >> >>> Salt and pepper to taste >>>> >> >> >>> 13 oz. chopped clams, drained, reserve juice >>>> >> >> >>> 1-1/2 quarts half-half >>>> >> >> >>> ¼ tsp. thyme >>>> >> >> >>> 2 tsp. parsley >>>> >> >> >>> >>>> >> >> >>> Fry the bacon till partially cooked, add onion and celery. >>>> >> >> >>> Sauté till vegetables are tender and bacon is crisp. Add >>>> >> >> >>> potatoes and butter. Sprinkle the flour over the potatoes >>>> >> >> >>> and mix well. Stir in reserved liquid, clam juice, salt >>>> >> >> >>> and pepper. Cook over low heat until the potatoes are >>>> >> >> >>> tender. Stir occasionally. Add the clams. Stir in >>>> >> >> >>> half-half, thyme, and parsley. Heat until hot but do not >>>> >> >> >>> boil. >>>> >> >> >> >>>> >> >> >>Is this something you've made or one that you found? >>>> >> >> >>Inquiring minds... >>>> >> >> > >>>> >> >> > I got it in my email. WHY??? Is it missing something? >>>> >> >> >>>> >> >> Your recommendation -- having tried it? >>>> >> > >>>> >> >Right, that's what I wanted to know. I don't put flour in my >>>> >> >clam chowder, but a lot of folks do... >>>> >> >>>> >> You use potatoes to thicken? I always have a bag of instant on >>>> >> hand just in case I need it for something like that. >>>> > >>>> > Mine is just potato soup with clams and bacon. I love it, but I'm >>>> > sure it's not for everyone... >>>> > >>>> >>>> Works for me, Jani! >>> >>> *grin* I do like the thicker stuff when I'm in a restaurant. I >>> had some that was very good recently, AMOF. We have a local >>> cheesesteak shop in the area now and went there for dinner the >>> other night. The owners are a nice couple from Vermont. They >>> recently started serving a yummy, thick, New England clam >>> chowder. I liked it so much that the lady owner packed up a >>> free bowl for me to take home for lunch the next day... :-) >>> >> >> Potato soup can be very thick on its own, without any additional >> thickeners. My mom's always was, although she never made clam >> chowder. Some potatoes were mashed to a puree to thicken it, while >> otheres were left in small chunks. When I make clam chowder, that's >> usually how I do the base. >> > > I've posted a few times vidillia onion chowder which's base is mashed > potatoes thinned with chicken stock. > That sounds really good, Alan! -- Wayne Boatwright ******************************************* Date: Wednesday, 01(I)/02(II)/08(MMVIII) ******************************************* It is more important that a proposition be interesting than that it be true. (Alfred North Whitehead) ******************************************* |
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Clam Chowder
On Wed, 02 Jan 2008 03:53:21 GMT, Wayne Boatwright
> wrote: >Potato soup can be very thick on its own, without any additional >thickeners. My mom's always was, although she never made clam chowder. >Some potatoes were mashed to a puree to thicken it, while otheres were left >in small chunks. When I make clam chowder, that's usually how I do the >base. Exactly. But sometimes I don't have enough potatoes for the liquid, so I need a little extra "help". -- See return address to reply by email remove the smiley face first |
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Clam Chowder
sf wrote in :
> On Wed, 02 Jan 2008 03:53:21 GMT, Wayne Boatwright > > wrote: > >>Potato soup can be very thick on its own, without any additional >>thickeners. My mom's always was, although she never made clam >>chowder. Some potatoes were mashed to a puree to thicken it, while >>otheres were left in small chunks. When I make clam chowder, that's >>usually how I do the base. > > > Exactly. But sometimes I don't have enough potatoes for the liquid, > so I need a little extra "help". > That's where instant potatoes fills the bill nicely. Adding that extra to thicken stuff. I use instant potato flakes to take up the slack if I get too slap happy with the chicken stock when I pour it in the real mashed potatoes. -- The house of the burning beet-Alan It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore |
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Clam Chowder
On Wed 02 Jan 2008 08:12:05a, hahabogus told us...
> sf wrote in : > >> On Wed, 02 Jan 2008 03:53:21 GMT, Wayne Boatwright >> > wrote: >> >>>Potato soup can be very thick on its own, without any additional >>>thickeners. My mom's always was, although she never made clam >>>chowder. Some potatoes were mashed to a puree to thicken it, while >>>otheres were left in small chunks. When I make clam chowder, that's >>>usually how I do the base. >> >> >> Exactly. But sometimes I don't have enough potatoes for the liquid, >> so I need a little extra "help". >> > > That's where instant potatoes fills the bill nicely. Adding that extra to > thicken stuff. I use instant potato flakes to take up the slack if I get > too slap happy with the chicken stock when I pour it in the real mashed > potatoes. > That works for me, too. I'd rather have the instant potatoes ini there than a flour thickened sauce. -- Wayne Boatwright ******************************************* Date: Wednesday, 01(I)/02(II)/08(MMVIII) ******************************************* A cynic's work is never done. ******************************************* |
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