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Creamy Clam Chowder
"limey" > wrote in message
... > I'm no expert when it comes to determining whether something is New > England authentic, but this quick and simple version worked for me today. > I thought it was very good. Miracle - I had every ingredient on hand. > I'm showing the full recipe but halved it as best I could. I used two > cans of clams, in place of the three. > > Dora > > * Exported from MasterCook * > > Clam Chowder - creamy > > 1 large onion -- chopped > 3 medium carrots -- chopped > 2 ribs celery -- sliced > 3/4 cup butter -- cubed > 2 10 3/4 oz. cans potato soup -- undiluted > 3 6 1/2 oz. cans minced clams > 3 tablespoons cornstarch > 1 quart half-and-half > salt and pepper to taste Corn starch. Umm....no. |
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Creamy Clam Chowder
On Jan 16, 3:04*pm, "JoeSpareBedroom" > wrote:
> "limey" > wrote in message > > ... > > > > > > > I'm no expert when it comes to determining whether something is New > > England authentic, but this quick and simple version worked for me today.. > > I thought it was very good. *Miracle - I had every ingredient on hand. > > I'm showing the full recipe but halved it as best I could. *I used two > > cans of clams, in place of the three. > > > Dora > > > * Exported from MasterCook * > > > * * * * * * * * * * * * *Clam Chowder - creamy > > > *1 * * * * * * *large *onion -- chopped > > *3 * * * * * * medium *carrots -- chopped > > *2 * * * * * * * ribs *celery -- sliced > > * * 3/4 * * * * * cup *butter -- cubed > > *2 * * * 10 3/4 oz. cans *potato soup -- undiluted > > *3 * * * 6 1/2 oz. cans *minced clams > > *3 * * * *tablespoons *cornstarch > > *1 * * * * * * *quart *half-and-half > > * * * * * salt and pepper to taste > > Corn starch. Umm....no.- Hide quoted text - > > - Show quoted text - Any particular reason? I use flour myself... |
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Creamy Clam Chowder
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Creamy Clam Chowder
"merryb" > wrote in message
... On Jan 16, 3:04 pm, "JoeSpareBedroom" > wrote: > "limey" > wrote in message > > ... > > > > > > > I'm no expert when it comes to determining whether something is New > > England authentic, but this quick and simple version worked for me > > today. > > I thought it was very good. Miracle - I had every ingredient on hand. > > I'm showing the full recipe but halved it as best I could. I used two > > cans of clams, in place of the three. > > > Dora > > > * Exported from MasterCook * > > > Clam Chowder - creamy > > > 1 large onion -- chopped > > 3 medium carrots -- chopped > > 2 ribs celery -- sliced > > 3/4 cup butter -- cubed > > 2 10 3/4 oz. cans potato soup -- undiluted > > 3 6 1/2 oz. cans minced clams > > 3 tablespoons cornstarch > > 1 quart half-and-half > > salt and pepper to taste > > Corn starch. Umm....no.- Hide quoted text - > > - Show quoted text - Any particular reason? I use flour myself... ============ Yeah. There's no reason to thicken a milk- or cream-based chowder like that unless you are trying to imitate the canned version. |
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Creamy Clam Chowder
On Jan 16, 3:19*pm, hahabogus > wrote:
> merryb > wrote in news:6246eb7b-4176-431e-8ce6- > : > > >> Corn starch. Umm....no.- Hide quoted text - > > >> - Show quoted text - > > > Any particular reason? I use flour myself... > > Corn Starch leaves a glosser look to whatever it is used on...Hence it's > preference in fruit pies. > > Other than for looks the amount of flour used this way would leave a very > slight raw flour taste. Which the corn starch wouldn't. > > Best to use flour where it gets cooked...say in white sauces. > > -- > > The house of the burning beet-Alan > > It'll be a sunny day in August, when the Moon will shine that night- > Elbonian Folklore Agreed- I add the flour to my celery/onion/bacon mixture that has been cooking, then cook for a few minutes to get rid of the raw taste, and then add my liquid. Just saying that the cornstarch would work, too. |
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Creamy Clam Chowder
On Jan 16, 3:38*pm, "JoeSpareBedroom" > wrote:
> "merryb" > wrote in message > > ... > On Jan 16, 3:04 pm, "JoeSpareBedroom" > wrote: > > > > > > > "limey" > wrote in message > > ... > > > > I'm no expert when it comes to determining whether something is New > > > England authentic, but this quick and simple version worked for me > > > today. > > > I thought it was very good. Miracle - I had every ingredient on hand. > > > I'm showing the full recipe but halved it as best I could. I used two > > > cans of clams, in place of the three. > > > > Dora > > > > * Exported from MasterCook * > > > > Clam Chowder - creamy > > > > 1 large onion -- chopped > > > 3 medium carrots -- chopped > > > 2 ribs celery -- sliced > > > 3/4 cup butter -- cubed > > > 2 10 3/4 oz. cans potato soup -- undiluted > > > 3 6 1/2 oz. cans minced clams > > > 3 tablespoons cornstarch > > > 1 quart half-and-half > > > salt and pepper to taste > > > Corn starch. Umm....no.- Hide quoted text - > > > - Show quoted text - > > Any particular reason? I use flour myself... > > ============ > > Yeah. There's no reason to thicken a milk- or cream-based chowder like that > unless you are trying to imitate the canned version.- Hide quoted text - > > - Show quoted text - It seems like most people here in the Pacific NW like it on the thicker side, but there is a restaurant in Tacoma called Harbor Lights that makes theirs without cream/milk. |
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Creamy Clam Chowder
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Creamy Clam Chowder
On Jan 16, 4:00*pm, Wayne Boatwright > wrote:
> On Wed 16 Jan 2008 04:56:43p, merryb told us... > > > On Jan 16, 3:38*pm, "JoeSpareBedroom" > wrote: > >> "merryb" > wrote in message > > >> news:6246eb7b-4176-431e-8ce6- > > ... > > > > > > >> On Jan 16, 3:04 pm, "JoeSpareBedroom" > wrote: > > >> > "limey" > wrote in message > > >> ... > > >> > > I'm no expert when it comes to determining whether something is New > >> > > England authentic, but this quick and simple version worked for me > >> > > today. I thought it was very good. Miracle - I had every ingredient > on > >> > > hand. I'm showing the full recipe but halved it as best I could. I > >> > > used two cans of clams, in place of the three. > > >> > > Dora > > >> > > * Exported from MasterCook * > > >> > > Clam Chowder - creamy > > >> > > 1 large onion -- chopped > >> > > 3 medium carrots -- chopped > >> > > 2 ribs celery -- sliced > >> > > 3/4 cup butter -- cubed > >> > > 2 10 3/4 oz. cans potato soup -- undiluted > >> > > 3 6 1/2 oz. cans minced clams > >> > > 3 tablespoons cornstarch > >> > > 1 quart half-and-half salt and pepper to taste > > >> > Corn starch. Umm....no.- Hide quoted text - > > >> > - Show quoted text - > > >> Any particular reason? I use flour myself... > > >> =========== > > >> Yeah. There's no reason to thicken a milk- or cream-based chowder like > tha > >> t unless you are trying to imitate the canned version.- Hide quoted text > - > > >> - Show quoted text - > > It seems like most people here in the Pacific NW like it on the > > thicker side, but there is a restaurant in Tacoma called Harbor Lights > > that makes theirs without cream/milk. > > I can't imagine it without milk and/oir cream. > > -- > * * * * * * * Wayne Boatwright > > ******************************************* > Date: Wednesday, 01(I)/16(XVI)/08(MMVIII) > ******************************************* > * *An egotist thinks he's in the groove * > * * * * * * when he's in a rut. * * * * * * > *******************************************- Hide quoted text - > > - Show quoted text - It's actually very good, but I'll admit, I was surprised the first time I had it. |
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Creamy Clam Chowder
On Wed 16 Jan 2008 05:05:03p, merryb told us...
> On Jan 16, 4:00*pm, Wayne Boatwright > wrote: >> On Wed 16 Jan 2008 04:56:43p, merryb told us... >> >> > On Jan 16, 3:38*pm, "JoeSpareBedroom" > wrote: >> >> "merryb" > wrote in message >> >> >> news:6246eb7b-4176-431e-8ce6- >> >> ... >> >> >> >> >> >> >> On Jan 16, 3:04 pm, "JoeSpareBedroom" > >> >> wrote: >> >> >> > "limey" > wrote in message >> >> >> ... >> >> >> > > I'm no expert when it comes to determining whether something is >> >> > > New > >> >> > > England authentic, but this quick and simple version worked for >> >> > > me today. I thought it was very good. Miracle - I had every >> >> > > ingredient > >> on >> >> > > hand. I'm showing the full recipe but halved it as best I could. >> >> > > I used two cans of clams, in place of the three. >> >> >> > > Dora >> >> >> > > * Exported from MasterCook * >> >> >> > > Clam Chowder - creamy >> >> >> > > 1 large onion -- chopped >> >> > > 3 medium carrots -- chopped >> >> > > 2 ribs celery -- sliced >> >> > > 3/4 cup butter -- cubed >> >> > > 2 10 3/4 oz. cans potato soup -- undiluted >> >> > > 3 6 1/2 oz. cans minced clams >> >> > > 3 tablespoons cornstarch 1 quart half-and-half salt and pepper >> >> > > to taste >> >> >> > Corn starch. Umm....no.- Hide quoted text - >> >> >> > - Show quoted text - >> >> >> Any particular reason? I use flour myself... >> >> >> ========== >> >> >> Yeah. There's no reason to thicken a milk- or cream-based chowder >> >> like tha t unless you are trying to imitate the canned version.- >> >> Hide quoted tex t - >> >> >> - Show quoted text - >> > It seems like most people here in the Pacific NW like it on the >> > thicker side, but there is a restaurant in Tacoma called Harbor >> > Lights that makes theirs without cream/milk. >> >> I can't imagine it without milk and/oir cream. >> >> -- >> * * * * * * * Wayne Boatwright >> >> ******************************************* >> Date: Wednesday, 01(I)/16(XVI)/08(MMVIII) >> ******************************************* >> * *An egotist thinks he's in the groove * >> * * * * * * when he's in a rut. * * * * * * >> *******************************************- Hide quoted text - >> >> - Show quoted text - > > It's actually very good, but I'll admit, I was surprised the first > time I had it. > It would have surprised me too. I actually like the thicker sort of chowder. Actually, the other day I made a really nice chicken corn chowder. No recipe, just sort of threw it together, but it was really good. I hope I can duplicate it next time. :-) -- Wayne Boatwright ******************************************* Date: Wednesday, 01(I)/16(XVI)/08(MMVIII) ******************************************* Don't ask me, I have random access memory. ******************************************* |
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Creamy Clam Chowder
"JoeSpareBedroom" > wrote in message ... > "merryb" > wrote in message > ... > On Jan 16, 3:04 pm, "JoeSpareBedroom" > wrote: >> "limey" > wrote in message >> >> ... >> >> >> >> >> >> > I'm no expert when it comes to determining whether something is New >> > England authentic, but this quick and simple version worked for me >> > today. >> > I thought it was very good. Miracle - I had every ingredient on hand. >> > I'm showing the full recipe but halved it as best I could. I used two >> > cans of clams, in place of the three. >> >> > Dora >> >> > * Exported from MasterCook * >> >> > Clam Chowder - creamy >> >> > 1 large onion -- chopped >> > 3 medium carrots -- chopped >> > 2 ribs celery -- sliced >> > 3/4 cup butter -- cubed >> > 2 10 3/4 oz. cans potato soup -- undiluted >> > 3 6 1/2 oz. cans minced clams >> > 3 tablespoons cornstarch >> > 1 quart half-and-half >> > salt and pepper to taste >> >> Corn starch. Umm....no.- Hide quoted text - >> >> - Show quoted text - > > Any particular reason? I use flour myself... > > ============ > > Yeah. There's no reason to thicken a milk- or cream-based chowder like > that unless you are trying to imitate the canned version. It's dressed up canned soup in the first place. Chowder from scratch is just not that hard to make and there's no reason at all to use canned soup in chowder. Ms P |
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Creamy Clam Chowder
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Creamy Clam Chowder
"Ms P" > wrote in message
... > > "JoeSpareBedroom" > wrote in message > ... >> "merryb" > wrote in message >> ... >> On Jan 16, 3:04 pm, "JoeSpareBedroom" > wrote: >>> "limey" > wrote in message >>> >>> ... >>> >>> >>> >>> >>> >>> > I'm no expert when it comes to determining whether something is New >>> > England authentic, but this quick and simple version worked for me >>> > today. >>> > I thought it was very good. Miracle - I had every ingredient on hand. >>> > I'm showing the full recipe but halved it as best I could. I used two >>> > cans of clams, in place of the three. >>> >>> > Dora >>> >>> > * Exported from MasterCook * >>> >>> > Clam Chowder - creamy >>> >>> > 1 large onion -- chopped >>> > 3 medium carrots -- chopped >>> > 2 ribs celery -- sliced >>> > 3/4 cup butter -- cubed >>> > 2 10 3/4 oz. cans potato soup -- undiluted >>> > 3 6 1/2 oz. cans minced clams >>> > 3 tablespoons cornstarch >>> > 1 quart half-and-half >>> > salt and pepper to taste >>> >>> Corn starch. Umm....no.- Hide quoted text - >>> >>> - Show quoted text - >> >> Any particular reason? I use flour myself... >> >> ============ >> >> Yeah. There's no reason to thicken a milk- or cream-based chowder like >> that unless you are trying to imitate the canned version. > > It's dressed up canned soup in the first place. Chowder from scratch is > just not that hard to make and there's no reason at all to use canned soup > in chowder. > > Ms P Well, 54% of the country is..... .....never mind. You are correct. |
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Creamy Clam Chowder
"JoeSpareBedroom" > wrote in message ... > "limey" > wrote in message > ... > > I'm no expert when it comes to determining whether something is New > > England authentic, but this quick and simple version worked for me today. > > I thought it was very good. Miracle - I had every ingredient on hand. > > I'm showing the full recipe but halved it as best I could. I used two > > cans of clams, in place of the three. > > > > Dora > > > > * Exported from MasterCook * > > > > Clam Chowder - creamy > > > > 1 large onion -- chopped > > 3 medium carrots -- chopped > > 2 ribs celery -- sliced > > 3/4 cup butter -- cubed > > 2 10 3/4 oz. cans potato soup -- undiluted > > 3 6 1/2 oz. cans minced clams > > 3 tablespoons cornstarch > > 1 quart half-and-half > > salt and pepper to taste > > > Corn starch. Umm....no. > My chowder turns out so thick I can hardly imagine anybody wanting it thicker. Genuine NE chowder is actually quite thin. Myself I like it more like a thicj stew. But cornstarch? Ugh. Paul > |
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Creamy Clam Chowder
On Wed 16 Jan 2008 09:48:05p, Paul M. Cook told us...
> > "JoeSpareBedroom" > wrote in message > ... >> "limey" > wrote in message >> ... >> > I'm no expert when it comes to determining whether something is New >> > England authentic, but this quick and simple version worked for me >> > today. I thought it was very good. Miracle - I had every ingredient >> > on hand. I'm showing the full recipe but halved it as best I could. I >> > used two cans of clams, in place of the three. >> > >> > Dora >> > >> > * Exported from MasterCook * >> > >> > Clam Chowder - creamy >> > >> > 1 large onion -- chopped >> > 3 medium carrots -- chopped >> > 2 ribs celery -- sliced >> > 3/4 cup butter -- cubed >> > 2 10 3/4 oz. cans potato soup -- undiluted >> > 3 6 1/2 oz. cans minced clams >> > 3 tablespoons cornstarch >> > 1 quart half-and-half salt and pepper to taste >> >> >> Corn starch. Umm....no. >> > > My chowder turns out so thick I can hardly imagine anybody wanting it > thicker. Genuine NE chowder is actually quite thin. Myself I like it more > like a thicj stew. But cornstarch? Ugh. > > Paul >> > > > Well, then, how do you make yours? -- Wayne Boatwright ******************************************* Date: Wednesday, 01(I)/16(XVI)/08(MMVIII) ******************************************* Fishing for a good time starts with throwing in your line (Tom Waits) ******************************************* |
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Creamy Clam Chowder - no cornstarch required
Try this recipe, it's Ivar's basically: 4 (6 1/2 ounce) cans minced clams with juice 1 cup finely chopped onions 1 cup finely diced celery 2 cups diced potatoes 3/4 cup butter (not margarine, butter - got that? B U T T E R) 3/4 cup flour 4 cups warmed half-and-half 1 teaspoon salt, to taste 1 dash pepper, to taste 1/4 to 1/2 teaspoon sugar Directions Open the canned clams and drain the juice into a medium saucepan. Set the reserved clams aside. To the juice add the onions, celery, potatoes, and enough water to just cover. Simmer covered over medium heat until the potatoes are tender, about 20 minutes. Meanwhile, in a large sauce melt the butter over medium heat, then stir in the flour and cook until it becomes a roux and is golden. Gradually whisk the half-and-half into the roux. Cook, whisking, until smooth and thick, about 5 minutes. (If you'd like your chowder texture thinner, add 1/2 to 3/4 cup water, chicken broth, or clam broth.) Add the cooked vegetables together with their liquid and the clams, salt, pepper, and sugar. Stir well, and adjust seasonings to taste if necessary. |
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Creamy Clam Chowder - no cornstarch required
On Wed 16 Jan 2008 09:53:29p, Paul M. Cook told us...
> > Try this recipe, it's Ivar's basically: > > 4 (6 1/2 ounce) cans minced clams with juice > 1 cup finely chopped onions > 1 cup finely diced celery > 2 cups diced potatoes > 3/4 cup butter (not margarine, butter - got that? B U T T E R) > 3/4 cup flour > 4 cups warmed half-and-half > 1 teaspoon salt, to taste > 1 dash pepper, to taste > 1/4 to 1/2 teaspoon sugar > > Directions > Open the canned clams and drain the juice into a medium saucepan. Set the > reserved clams aside. > To the juice add the onions, celery, potatoes, and enough water to just > cover. Simmer covered over medium heat until the potatoes are tender, about > 20 minutes. > Meanwhile, in a large sauce melt the butter over medium heat, then stir in > the flour and cook until it becomes a roux and is golden. > Gradually whisk the half-and-half into the roux. Cook, whisking, until > smooth and thick, about 5 minutes. (If you'd like your chowder texture > thinner, add 1/2 to 3/4 cup water, chicken broth, or clam broth.) > Add the cooked vegetables together with their liquid and the clams, salt, > pepper, and sugar. Stir well, and adjust seasonings to taste if necessary. > > > Thanks, Paul. I'll give this one a go, too. -- Wayne Boatwright ******************************************* Date: Wednesday, 01(I)/16(XVI)/08(MMVIII) ******************************************* Honesty is the best image ******************************************* |
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Creamy Clam Chowder
"Wayne Boatwright" > wrote in message 3.184... > On Wed 16 Jan 2008 09:48:05p, Paul M. Cook told us... > > > > > "JoeSpareBedroom" > wrote in message > > ... > >> "limey" > wrote in message > >> ... > >> > I'm no expert when it comes to determining whether something is New > >> > England authentic, but this quick and simple version worked for me > >> > today. I thought it was very good. Miracle - I had every ingredient > >> > on hand. I'm showing the full recipe but halved it as best I could. I > >> > used two cans of clams, in place of the three. > >> > > >> > Dora > >> > > >> > * Exported from MasterCook * > >> > > >> > Clam Chowder - creamy > >> > > >> > 1 large onion -- chopped > >> > 3 medium carrots -- chopped > >> > 2 ribs celery -- sliced > >> > 3/4 cup butter -- cubed > >> > 2 10 3/4 oz. cans potato soup -- undiluted > >> > 3 6 1/2 oz. cans minced clams > >> > 3 tablespoons cornstarch > >> > 1 quart half-and-half salt and pepper to taste > >> > >> > >> Corn starch. Umm....no. > >> > > > > My chowder turns out so thick I can hardly imagine anybody wanting it > > thicker. Genuine NE chowder is actually quite thin. Myself I like it > more > > like a thicj stew. But cornstarch? Ugh. > > > > Paul > >> > > > > > > > > Well, then, how do you make yours? I posted the recipe I use. Sometimes I will dice up a little carrot and add that. Depends on how sweet I want it. The chowder's we ate in NH when I was young were made with no thickening at all. They were great, I remember the clams were as big as some oysters I get out here. And it's chowda, CHOWDA!!!! Paul |
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Creamy Clam Chowder
On Wed 16 Jan 2008 09:59:38p, Paul M. Cook told us...
> > "Wayne Boatwright" > wrote in message > 3.184... >> On Wed 16 Jan 2008 09:48:05p, Paul M. Cook told us... >> >> > >> > "JoeSpareBedroom" > wrote in message >> > ... >> >> "limey" > wrote in message >> >> ... >> >> > I'm no expert when it comes to determining whether something is >> >> > New England authentic, but this quick and simple version worked >> >> > for me today. I thought it was very good. Miracle - I had every >> >> > ingredient on hand. I'm showing the full recipe but halved it as >> >> > best I could. I used two cans of clams, in place of the three. >> >> > >> >> > Dora >> >> > >> >> > * Exported from MasterCook * >> >> > >> >> > Clam Chowder - creamy >> >> > >> >> > 1 large onion -- chopped >> >> > 3 medium carrots -- chopped >> >> > 2 ribs celery -- sliced >> >> > 3/4 cup butter -- cubed >> >> > 2 10 3/4 oz. cans potato soup -- undiluted >> >> > 3 6 1/2 oz. cans minced clams >> >> > 3 tablespoons cornstarch 1 quart >> >> > half-and-half salt and pepper to taste >> >> >> >> >> >> Corn starch. Umm....no. >> >> >> > >> > My chowder turns out so thick I can hardly imagine anybody wanting it >> > thicker. Genuine NE chowder is actually quite thin. Myself I like >> > it more like a thicj stew. But cornstarch? Ugh. >> > >> > Paul >> >> >> > >> > >> > >> >> Well, then, how do you make yours? > > > I posted the recipe I use. Sometimes I will dice up a little carrot and > add that. Depends on how sweet I want it. The chowder's we ate in NH > when I was young were made with no thickening at all. They were great, > I remember the clams were as big as some oysters I get out here. > > And it's chowda, CHOWDA!!!! > > Paul > > > It looks really good, and I do like it thick. I've had the thinner chowder when visiting in New England, but didn't like it as well. I've never been fond of "brothy" thin soup-type dishes. I'll have to think about the carrot. :-) Thanks again... -- Wayne Boatwright ******************************************* Date: Wednesday, 01(I)/16(XVI)/08(MMVIII) ******************************************* 'Love all, trust a few, do wrong to none.' - Shakespeare ******************************************* |
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Creamy Clam Chowder
On Wed, 16 Jan 2008 15:15:47 -0800 (PST), merryb >
wrote: >On Jan 16, 3:04*pm, "JoeSpareBedroom" > wrote: >> "limey" > wrote in message >> >> ... >> >> >> >> >> >> > I'm no expert when it comes to determining whether something is New >> > England authentic, but this quick and simple version worked for me today. >> > I thought it was very good. *Miracle - I had every ingredient on hand. >> > I'm showing the full recipe but halved it as best I could. *I used two >> > cans of clams, in place of the three. >> >> > Dora >> >> > * Exported from MasterCook * >> >> > * * * * * * * * * * * * *Clam Chowder - creamy >> >> > *1 * * * * * * *large *onion -- chopped >> > *3 * * * * * * medium *carrots -- chopped >> > *2 * * * * * * * ribs *celery -- sliced >> > * * 3/4 * * * * * cup *butter -- cubed >> > *2 * * * 10 3/4 oz. cans *potato soup -- undiluted >> > *3 * * * 6 1/2 oz. cans *minced clams >> > *3 * * * *tablespoons *cornstarch >> > *1 * * * * * * *quart *half-and-half >> > * * * * * salt and pepper to taste >> >> Corn starch. Umm....no.- Hide quoted text - >> >> - Show quoted text - > >Any particular reason? I use flour myself... I think the soup base will thicken it enough. If I was taking a shortcut, I'd use dry potato soup mix - not canned... but that's me. -- See return address to reply by email remove the smiley face first |
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Creamy Clam Chowder
On Wed, 16 Jan 2008 15:39:01 -0800 (PST), merryb >
wrote: >On Jan 16, 3:19*pm, hahabogus > wrote: >> merryb > wrote in news:6246eb7b-4176-431e-8ce6- >> : >> >> >> Corn starch. Umm....no.- Hide quoted text - >> >> >> - Show quoted text - >> >> > Any particular reason? I use flour myself... >> >> Corn Starch leaves a glosser look to whatever it is used on...Hence it's >> preference in fruit pies. >> >> Other than for looks the amount of flour used this way would leave a very >> slight raw flour taste. Which the corn starch wouldn't. >> >> Best to use flour where it gets cooked...say in white sauces. >> >> -- >> >> The house of the burning beet-Alan >> >> It'll be a sunny day in August, when the Moon will shine that night- >> Elbonian Folklore > >Agreed- I add the flour to my celery/onion/bacon mixture that has been >cooking, then cook for a few minutes to get rid of the raw taste, and >then add my liquid. Just saying that the cornstarch would work, too. Can't say I've ever tasted "raw" flour flavor in anything and I don't try to "cook" it. -- See return address to reply by email remove the smiley face first |
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Creamy Clam Chowder
On Jan 16, 4:00�pm, Wayne Boatwright wrote:
> I can't imagine it without milk and/oir cream. I prefer clam liquor maybe supplemented with fish stock without milk, cream or thickener. That's probably because that's how my mother made it. In general, I prefer brothy rather than creamy soup - never thickened. |
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Creamy Clam Chowder
On Wed, 16 Jan 2008 15:56:43 -0800 (PST), merryb >
wrote: >On Jan 16, 3:38*pm, "JoeSpareBedroom" > wrote: >> "merryb" > wrote in message >> >> Yeah. There's no reason to thicken a milk- or cream-based chowder like that >> unless you are trying to imitate the canned version.- Hide quoted text - >> >> - Show quoted text - >It seems like most people here in the Pacific NW like it on the >thicker side, but there is a restaurant in Tacoma called Harbor Lights >that makes theirs without cream/milk. They *don't* use cream or milk? That's unusual if it's not "Manhattan style". -- See return address to reply by email remove the smiley face first |
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Creamy Clam Chowder - no cornstarch required
On Thu, 17 Jan 2008 04:57:19 GMT, Wayne Boatwright
> wrote: >On Wed 16 Jan 2008 09:53:29p, Paul M. Cook told us... > >> >> Try this recipe, it's Ivar's basically: >> >> 4 (6 1/2 ounce) cans minced clams with juice >> 1 cup finely chopped onions >> 1 cup finely diced celery >> 2 cups diced potatoes >> 3/4 cup butter (not margarine, butter - got that? B U T T E R) >> 3/4 cup flour >> 4 cups warmed half-and-half >> 1 teaspoon salt, to taste >> 1 dash pepper, to taste >> 1/4 to 1/2 teaspoon sugar >> >> Directions >> Open the canned clams and drain the juice into a medium saucepan. Set the >> reserved clams aside. >> To the juice add the onions, celery, potatoes, and enough water to just >> cover. Simmer covered over medium heat until the potatoes are tender, >about >> 20 minutes. >> Meanwhile, in a large sauce melt the butter over medium heat, then stir >in >> the flour and cook until it becomes a roux and is golden. >> Gradually whisk the half-and-half into the roux. Cook, whisking, until >> smooth and thick, about 5 minutes. (If you'd like your chowder texture >> thinner, add 1/2 to 3/4 cup water, chicken broth, or clam broth.) >> Add the cooked vegetables together with their liquid and the clams, salt, >> pepper, and sugar. Stir well, and adjust seasonings to taste if >necessary. >> >> >> > >Thanks, Paul. I'll give this one a go, too. with or w/o the sugar? -- See return address to reply by email remove the smiley face first |
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Creamy Clam Chowder
On Jan 16, 9:34�pm, sf wrote:
> They *don't* use cream or milk? �That's unusual if it's > not "Manhattan style". Maybe unusual but not unheard of. It seems that it's often called Rhode Island style, but there are apparently other names. Basically clam liquor, clams, potato, onion, salt pork or bacon and - if desired - pepper and herbs of choice. |
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Creamy Clam Chowder
On Wed, 16 Jan 2008 21:57:37 -0800 (PST), KevinS >
wrote: >On Jan 16, 9:34?pm, sf wrote: > >> They *don't* use cream or milk? ?That's unusual if it's >> not "Manhattan style". > >Maybe unusual but not unheard of. It seems that it's >often called Rhode Island style, but there are apparently >other names. Basically clam liquor, clams, potato, >onion, salt pork or bacon and - if desired - pepper and >herbs of choice. > Ah, well if it's thickened by the potato I can understand. sf whose ancestors came from Rhode Island, yet has never heard of their style clam chowder. Go figger. -- See return address to reply by email remove the smiley face first |
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Creamy Clam Chowder - no cornstarch required
<sf> wrote in message news  > On Thu, 17 Jan 2008 04:57:19 GMT, Wayne Boatwright > > wrote: > >>On Wed 16 Jan 2008 09:53:29p, Paul M. Cook told us... >> >>> >>> Try this recipe, it's Ivar's basically: >>> >>> 4 (6 1/2 ounce) cans minced clams with juice >>> 1 cup finely chopped onions >>> 1 cup finely diced celery >>> 2 cups diced potatoes >>> 3/4 cup butter (not margarine, butter - got that? B U T T E R) >>> 3/4 cup flour >>> 4 cups warmed half-and-half >>> 1 teaspoon salt, to taste >>> 1 dash pepper, to taste >>> 1/4 to 1/2 teaspoon sugar >>> >>> Directions >>> Open the canned clams and drain the juice into a medium saucepan. Set >>> the >>> reserved clams aside. >>> To the juice add the onions, celery, potatoes, and enough water to just >>> cover. Simmer covered over medium heat until the potatoes are tender, >>about >>> 20 minutes. >>> Meanwhile, in a large sauce melt the butter over medium heat, then stir >>in >>> the flour and cook until it becomes a roux and is golden. >>> Gradually whisk the half-and-half into the roux. Cook, whisking, until >>> smooth and thick, about 5 minutes. (If you'd like your chowder texture >>> thinner, add 1/2 to 3/4 cup water, chicken broth, or clam broth.) >>> Add the cooked vegetables together with their liquid and the clams, >>> salt, >>> pepper, and sugar. Stir well, and adjust seasonings to taste if >>necessary. >>> >>> >>> >> >>Thanks, Paul. I'll give this one a go, too. > > with or w/o the sugar? > The sugar is undetectable. It does a great job of melding flavors though. I sometimes sub carrots for the sugar. Again, it is not something that you can taste. Ivar's is a Seattle favorite and this is their actual recipe. It never fails to make a fabbo chowda. Paul |
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Creamy Clam Chowder - no cornstarch required
On Wed 16 Jan 2008 10:54:19p, told us...
> On Thu, 17 Jan 2008 04:57:19 GMT, Wayne Boatwright > > wrote: > >>On Wed 16 Jan 2008 09:53:29p, Paul M. Cook told us... >> >>> >>> Try this recipe, it's Ivar's basically: >>> >>> 4 (6 1/2 ounce) cans minced clams with juice >>> 1 cup finely chopped onions >>> 1 cup finely diced celery >>> 2 cups diced potatoes >>> 3/4 cup butter (not margarine, butter - got that? B U T T E R) >>> 3/4 cup flour >>> 4 cups warmed half-and-half >>> 1 teaspoon salt, to taste >>> 1 dash pepper, to taste >>> 1/4 to 1/2 teaspoon sugar >>> >>> Directions >>> Open the canned clams and drain the juice into a medium saucepan. Set the >>> reserved clams aside. >>> To the juice add the onions, celery, potatoes, and enough water to just >>> cover. Simmer covered over medium heat until the potatoes are tender, >>> about 20 minutes. >>> Meanwhile, in a large sauce melt the butter over medium heat, then stir >>> in the flour and cook until it becomes a roux and is golden. >>> Gradually whisk the half-and-half into the roux. Cook, whisking, until >>> smooth and thick, about 5 minutes. (If you'd like your chowder texture >>> thinner, add 1/2 to 3/4 cup water, chicken broth, or clam broth.) >>> Add the cooked vegetables together with their liquid and the clams, salt, >>> pepper, and sugar. Stir well, and adjust seasonings to taste if >>> necessary. >>> >>> >>> >> >>Thanks, Paul. I'll give this one a go, too. > > with or w/o the sugar? > With Splenda if you don't mind. -- Wayne Boatwright ******************************************* Date: Thursday, 01(I)/17(XVII)/08(MMVIII) ******************************************* If you're in a car travelling at the speed of light in reverse and turn on the headlights, what happens? ******************************************* |
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Creamy Clam Chowder - no cornstarch required
"kilikini" > wrote in message ... > Wayne Boatwright wrote: >> On Wed 16 Jan 2008 09:53:29p, Paul M. Cook told us... >> >>> >>> Try this recipe, it's Ivar's basically: >>> >>> 4 (6 1/2 ounce) cans minced clams with juice >>> 1 cup finely chopped onions >>> 1 cup finely diced celery >>> 2 cups diced potatoes >>> 3/4 cup butter (not margarine, butter - got that? B U T T E R) >>> 3/4 cup flour >>> 4 cups warmed half-and-half >>> 1 teaspoon salt, to taste >>> 1 dash pepper, to taste >>> 1/4 to 1/2 teaspoon sugar >>> >>> Directions >>> Open the canned clams and drain the juice into a medium saucepan. >>> Set the reserved clams aside. >>> To the juice add the onions, celery, potatoes, and enough water to >>> just cover. Simmer covered over medium heat until the potatoes are >>> tender, about 20 minutes. >>> Meanwhile, in a large sauce melt the butter over medium heat, then >>> stir in the flour and cook until it becomes a roux and is golden. >>> Gradually whisk the half-and-half into the roux. Cook, whisking, >>> until smooth and thick, about 5 minutes. (If you'd like your chowder >>> texture thinner, add 1/2 to 3/4 cup water, chicken broth, or clam >>> broth.) >>> Add the cooked vegetables together with their liquid and the clams, >>> salt, pepper, and sugar. Stir well, and adjust seasonings to taste >>> if necessary. >>> >>> >>> >> >> Thanks, Paul. I'll give this one a go, too. > > Nobody's mentioned bacon. I always put bacon in my clam chowder. > I like that flavor as well but I use salt pork which I have diced and rendered. This recipe omits it, as it does celery. But it is a damn fine recipe just he same. One can always make alterations. Salt pork would have been a very traditional ingredient in old world cooking. Paul |
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Creamy Clam Chowder - no cornstarch required
"Paul M. Cook" > wrote in message news:CmIjj.17827$Y63.1302@trnddc03... > > "kilikini" > wrote in message > ... >> Wayne Boatwright wrote: >>> On Wed 16 Jan 2008 09:53:29p, Paul M. Cook told us... >>> >>>> >>>> Try this recipe, it's Ivar's basically: >>>> >>>> 4 (6 1/2 ounce) cans minced clams with juice >>>> 1 cup finely chopped onions >>>> 1 cup finely diced celery >>>> 2 cups diced potatoes >>>> 3/4 cup butter (not margarine, butter - got that? B U T T E R) >>>> 3/4 cup flour >>>> 4 cups warmed half-and-half >>>> 1 teaspoon salt, to taste >>>> 1 dash pepper, to taste >>>> 1/4 to 1/2 teaspoon sugar >>>> >>>> Directions >>>> Open the canned clams and drain the juice into a medium saucepan. >>>> Set the reserved clams aside. >>>> To the juice add the onions, celery, potatoes, and enough water to >>>> just cover. Simmer covered over medium heat until the potatoes are >>>> tender, about 20 minutes. >>>> Meanwhile, in a large sauce melt the butter over medium heat, then >>>> stir in the flour and cook until it becomes a roux and is golden. >>>> Gradually whisk the half-and-half into the roux. Cook, whisking, >>>> until smooth and thick, about 5 minutes. (If you'd like your chowder >>>> texture thinner, add 1/2 to 3/4 cup water, chicken broth, or clam >>>> broth.) >>>> Add the cooked vegetables together with their liquid and the clams, >>>> salt, pepper, and sugar. Stir well, and adjust seasonings to taste >>>> if necessary. >>>> >>>> >>>> >>> >>> Thanks, Paul. I'll give this one a go, too. >> >> Nobody's mentioned bacon. I always put bacon in my clam chowder. >> > > I like that flavor as well but I use salt pork which I have diced and > rendered. This recipe omits it, as it does celery. But it is a damn fine > recipe just he same. One can always make alterations. Salt pork would > have been a very traditional ingredient in old world cooking. > Wow, I must have been really out of it. I meant omits ham. I have no idea why I wrote celery, that in fact is a rather important ingredient and one that would be missed in a clam chowder recipe. Paul |
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Creamy Clam Chowder
On Jan 16, 10:30�pm, sf wrote:
> Ah, well if it's [RI clam chowder] thickened by the potato > I can understand. When I've had it elsewhere and made it myself, the potatoes are simmered in the broth or clam liquor until just tender. The end product is fairly thin without much body or thickness. I suppose the potatoes may be adding some body to the liquid, but it's little more than incidental. |
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Creamy Clam Chowder - no cornstarch required
"kilikini" > wrote in message ... > Nobody's mentioned bacon. I always put bacon in my clam chowder. > > kili I put bacon in mine. Here's my recipe. I don't use any thickeners. 1/4 pound of bacon 1/2 medium onion, diced 3 or 4 medium sized potatoes, diced 1 tsp celery flakes 2 tsp parsley flakes 1 small bay leaf dash garlic powder salt and pepper to taste 2 cans minced clams water or broth 1/2 pint heavy cream about 2 cups of milk Dice the bacon and the onion and cook together until the bacon is pretty well cooked. Don't let it brown. Dice the potatoes. Dice some of them in 3/4 inch cubes and some in 1/4 inch cubes. Add the juice from the clams, diced potatoes and seasonings to the bacon/onion mix. Add just enough water/broth to cover and simmer 10 to 15 until potatoes are done. Add cream and enough milk to make soupy. Heat to almost boiling. By dicing some of the potatoes smaller they fall apart and thicken the soup. Ms P |
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Creamy Clam Chowder
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Creamy Clam Chowder
Wayne Boatwright wrote:
> limey wrote: >>>>> I'm no expert when it comes to determining whether something is >>>>> New England authentic, but this quick and simple version worked >>>>> for me today. I thought it was very good. Miracle - I had every >>>>> ingredient on hand. I'm showing the full recipe but halved it as >>>>> best I could. I used two cans of clams, in place of the three. >>>> >>>>> Dora >>>> >>>>> * Exported from MasterCook * >>>> >>>>> Clam Chowder - creamy >>>> >>>>> 1 large onion -- chopped >>>>> 3 medium carrots -- chopped >>>>> 2 ribs celery -- sliced >>>>> 3/4 cup butter -- cubed >>>>> 2 10 3/4 oz. cans potato soup -- undiluted >>>>> 3 6 1/2 oz. cans minced clams >>>>> 3 tablespoons cornstarch >>>>> 1 quart half-and-half salt and pepper to taste >>> MsP wrote: >> It's dressed up canned soup in the first place. Chowder from >> scratch is just not that hard to make and there's no reason at all >> to use canned soup in chowder. >> >> Ms P >> > > If I wanted something "quick and simple" as Dora pointed out (and I > often do), I would make this recipe as is. Thanks, Wayne. You understand. I had just arrived home from a very tedious and worrying day, was by myself, and getting that soup together really hit the spot. To save my reputation, I rarely use canned soups in cooking; Campbell's potato soup is pretty good, and it was in the pantry, so in it went, so there. The soup was quite thick, so if I make it again I'll back off on the cornstarch. Dora |
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Creamy Clam Chowder
sf wrote:
> merryb > wrote: > > "JoeSpareBedroom" > wrote: > > >> Yeah. There's no reason to thicken a milk- or cream-based chowder like that > >> unless you are trying to imitate the canned version. With a soup that has milk/cream and potatoes, both are thickeners for the patient. So any faster thickener like corn starch, flour, arrowroot, etc can be viewed as inferior. With a soup slow does the best. > >It seems like most people here in the Pacific NW like it on the > >thicker side, but there is a restaurant in Tacoma called Harbor Lights > >that makes theirs without cream/milk. > > They *don't* use cream or milk? *That's unusual if it's not "Manhattan > style". When I visited Kitty Hawk, NC their local clam chowder was based on clams and clam broth with neither cream nor potatoes. In the US the potatoes and cream New England style seems most popular, the tomatoes and vegitables Manhattan style second, but there are other regional styles to be found. |
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Creamy Clam Chowder
On Thu 17 Jan 2008 08:32:17a, limey told us...
> Wayne Boatwright wrote: >> > limey wrote: >>>>>> I'm no expert when it comes to determining whether something is >>>>>> New England authentic, but this quick and simple version worked >>>>>> for me today. I thought it was very good. Miracle - I had every >>>>>> ingredient on hand. I'm showing the full recipe but halved it as >>>>>> best I could. I used two cans of clams, in place of the three. >>>>> >>>>>> Dora >>>>> >>>>>> * Exported from MasterCook * >>>>> >>>>>> Clam Chowder - creamy >>>>> >>>>>> 1 large onion -- chopped >>>>>> 3 medium carrots -- chopped >>>>>> 2 ribs celery -- sliced >>>>>> 3/4 cup butter -- cubed >>>>>> 2 10 3/4 oz. cans potato soup -- undiluted >>>>>> 3 6 1/2 oz. cans minced clams >>>>>> 3 tablespoons cornstarch 1 quart half-and-half salt and pepper to >>>>>> taste >>>> > MsP wrote: >>> It's dressed up canned soup in the first place. Chowder from >>> scratch is just not that hard to make and there's no reason at all >>> to use canned soup in chowder. >>> >>> Ms P >>> >> >> If I wanted something "quick and simple" as Dora pointed out (and I >> often do), I would make this recipe as is. > > Thanks, Wayne. You understand. I had just arrived home from a very > tedious and worrying day, was by myself, and getting that soup together > really hit the spot. To save my reputation, I rarely use canned soups > in cooking; Campbell's potato soup is pretty good, and it was in the > pantry, so in it went, so there. > The soup was quite thick, so if I make it again I'll back off on the > cornstarch. > > Dora > > > Yes, I do, and I wanted everyone else to. I think I know your usual cooking style. -- Wayne Boatwright ******************************************* Date: Thursday, 01(I)/17(XVII)/08(MMVIII) ******************************************* 'For the townsfolk below, the day began like any other...' - Calvin ******************************************* |
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Creamy Clam Chowder
On Jan 17, 7:30�am, hahabogus wrote:
> the trick is to use 2 batches of potatoes. One batch > is cooked then mashed and then added to the broth > the other you cook in the broth. Agreed, but it's a trick which I don't want to use as I prefer a thinner broth. |
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Creamy Clam Chowder
On Thu 17 Jan 2008 02:12:31p, KevinS told us...
> On Jan 17, 7:30�am, hahabogus wrote: > >> the trick is to use 2 batches of potatoes. One batch >> is cooked then mashed and then added to the broth the other you cook >> in the broth. > > Agreed, but it's a trick which I don't want to use as I > prefer a thinner broth. > All the more reason why there are many versions. -- Wayne Boatwright ******************************************* Date: Thursday, 01(I)/17(XVII)/08(MMVIII) ******************************************* 'Courage is... mastery of fear--not absence of fear.' -- Mark Twain ******************************************* |
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Creamy Clam Chowder - no cornstarch required
On Thu, 17 Jan 2008 07:51:36 -0500, "kilikini"
> wrote: > >Nobody's mentioned bacon. I always put bacon in my clam chowder. > for me, it's crispy and added as a garnish -- See return address to reply by email remove the smiley face first |
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