On Sun, 4 Jan 2009 13:54:11 -0800, "Paul M. Cook" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Sun, 4 Jan 2009 13:04:37 -0800, "Paul M. Cook" >
>> wrote:
>>
>>>This is an adaptation of Ivar's famous chowda.
>>
>> <snip recipe>
>>
>> Who is Ivar? Or will asking that question get me jailed? This looks
>> way good, and we can enjoy it practically forever. That, or have a
>> large party.
>
>Ivar's is a Seattle based restaurant. Their chowda is famous. I consume
>vast quantities whenever in am in the area even in the summer. A great
>serving tip is to get yourself a couple of those round sourdough bread
>loaves and hollow out the inside and use it as a bowl. Then you eat the
>bowl after the chowder.

Thank you!

Carol

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"Damsel in dis Dress" > wrote
> Thank you, Merry! Bacon is an interesting twist. I think we'll give
> that a try.
>
> Carol

Bacon a twist in clam chowder? I thought it was right up there with the
clams. One day, I'll try some with NO bacon. Course, you can always toss
some in afterward.

Steve

"Damsel in dis Dress" > wrote in message
...
> On Sun, 04 Jan 2009 20:23:23 GMT, "James Silverton"
> > wrote:
>
>>It's not a recipe but I regret to say that Progresso "Traditional, 99%
>>fat-free, New England Clam Chowder" (2% daily fat recommendation per
>>cup) is not at all bad. For those who worry about it, the sodium content
>>is on the high side.
>
> No shame in that. We've been buying the Campbell's stuff when we want
> a clam chowder fix. Not bad. Now that I'm gonna have a real kitchen,
> instead of a closet with a stove in it (slight exaggeration), I'm
> anxious to make the real thing.
>
> Carol
>
> --
> Change JamesBond to his agent number to reply.

I found a recipe on the Campbells can my lot really likes. Cook spahetti
(linguine or angel hair, your choice) in the amount you would like, I
usually make enough for two servings. Drain the pasta and put it back in
sauce pan. Open can of NE Clam chowder and pour over the pasta, add garlic
powder and ground black pepper to taste. Stir in pasta over low heat to
warm the soup and incorporate it with pasta....voila, a quicky form of pasta
and clam sauce.

Also, if you are partial to the Manhattan brand of Campbells clam chowder,
cook enough elbow or small shell pasta for two. Cook the the soup using not
quite the called for amount of water to thin it. Add the cooked pasta and a
couple of splashed hot sauce. The pasta thickens it up and the hot sauce
gives it a bite.

Hey, this isn't haute cuisine, but if the kid's will eat it and it's fast
and easy........the rest of ya can Shaaaadddup already.
-ginny

"Melba's Jammin'" > wrote
>
> Buy a can of condensed potato soup or a package of Bear Creek potato
> soup or make your own potato soup. Stir in a can of clams with juice.
> Top with bacon bits. That's pretty much it.

Some people have to watch, cuz those mixes have enough salt in them to stand
a spoon up by itself.

Steve, who has to watch sodium

On Sun, 04 Jan 2009 14:06:51 -0800, Serene Vannoy
> wrote:

>My mom's clam chowder is essentially a big pot of light cream sauce with
>lots of clams, onions, and potatoes in it. It's simple, but it's what I
>want when I want clam chowder, because it's what I always had.
>
>She sautees lots of onions and potatoes in plenty of butter/salt/pepper.
>Then she adds a gallon of whole milk and a bunch of canned clams with
>all their juice (sometimes I add a bottle of clam juice if I happen to
>have it lying around). Eventually, if necessary, she thickens it with
>corn starch (I know, I know).

This is where instant mashed potatoes come in handy.

>It's mega-yummy, and not diet food by any stretch. Lots of people tell
>me I should add the clams at the end, and they're probably right, but
>then it wouldn't be my mom's recipe.

True dat. Some moms make the bestest food!

Carol

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On Sun, 4 Jan 2009 17:13:18 -0500, "Virginia Tadrzynski"
> wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Sun, 04 Jan 2009 14:31:31 -0500, "Jean B." > wrote:
>>
>>>Eeek! Bacon and ham!
>>
>> Yeah, bacon and ham make the clam chowder non-Kosher. <EG>
>
>so does the shellfish, if I remember my kosher dietary laws correctly....
>-ginny
>non-jewish with definitely jewish friends

Hehe ... that was the crux of the joke.

Carol

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On Sun, 4 Jan 2009 17:20:06 -0500, "Virginia Tadrzynski"
> wrote:

>I found a recipe on the Campbells can my lot really likes. Cook spahetti
>(linguine or angel hair, your choice) in the amount you would like, I
>usually make enough for two servings. Drain the pasta and put it back in
>sauce pan. Open can of NE Clam chowder and pour over the pasta, add garlic
>powder and ground black pepper to taste. Stir in pasta over low heat to
>warm the soup and incorporate it with pasta....voila, a quicky form of pasta
>and clam sauce.
>
>Also, if you are partial to the Manhattan brand of Campbells clam chowder,
>cook enough elbow or small shell pasta for two. Cook the the soup using not
>quite the called for amount of water to thin it. Add the cooked pasta and a
>couple of splashed hot sauce. The pasta thickens it up and the hot sauce
>gives it a bite.
>
>Hey, this isn't haute cuisine, but if the kid's will eat it and it's fast
>and easy........the rest of ya can Shaaaadddup already.

It would never have occured to me to use either variety with pasta!
Easy way to stretch the ol' food dollar, though.

Carol

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Janet wrote:

> I like the *real* New England chowders. I hate the stuff with the
> wallpaper paste consistency that they serve in restaurants in other
> places. The worst I had was in a place called Moe's on the Oregon coast.
> This was supposed to be the greatest chowder, according to west coasties,
> I'd met. It was a bowl of white library paste with a couple of clams and
> potato chunks thrown in.
>
> It's "Chowdah" folks, not porridge.


I happen to like Mo's chowder (and I posted the Mo's recipe upthread). I'd
feel cheated if I got served thin clam chowder in a restaurant; I thought
the thin stuff was only served to the elderly and the effete.

That being said, I recognize that people's tastes vary across a huge
continuum, and there is no one true clam chowder. If you like a bowl of
watered-down skim milk with clams, then seek it out and eat all you like.

Bob

yankeemagazine.com is a good source.


On 1/4/09 8:11 AM, in article ,
"Damsel and Crash" > wrote:

> Ed has Crash jonesing for clam chowder. He likes the kind with the
> white, creamy background and chunks of potatoes. So do I. We
> like baby clams a lot, but anything using canned clams would be
> appreciated. We're in Minnesota, and real clams aren't readily
> available. Also, we can actually afford the canned ones.
>
> Soon, Crash is going to start posting here, himself. That oughta be
> interesting ....
>
> Thanks so much,
> Damsel and Crash

Gloria wrote:

> In my experience, a decent clam chowder can be made from:
>
> canned clams and their liquid (or fresh, of course)
> potatoes
> onions
> butter
> cream
> black pepper
> salt to taste
>
> You may thicken if you choose, we usually don't.

The starch given off by the potatoes is often enough to thicken the chowder
anyway.

Bob

"Damsel in dis Dress" > wrote in message
news
> On Sun, 4 Jan 2009 17:13:18 -0500, "Virginia Tadrzynski"
> > wrote:
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>> On Sun, 04 Jan 2009 14:31:31 -0500, "Jean B." > wrote:
>>>
>>>>Eeek! Bacon and ham!
>>>
>>> Yeah, bacon and ham make the clam chowder non-Kosher. <EG>
>>
>>so does the shellfish, if I remember my kosher dietary laws correctly....
>>-ginny
>>non-jewish with definitely jewish friends
>
> Hehe ... that was the crux of the joke.
>
> Carol
>

Well, exxxxxcuse me...........don't want to hurl hams at the Hassidim, now
do we? Blows big wet raspberry at Damsel.....
-ginny

> --
> Change JamesBond to his agent number to reply.

"Becca" > wrote in message
...
> Damsel and Crash wrote:
>> Ed has Crash jonesing for clam chowder. He likes the kind with the
>> white, creamy background and chunks of potatoes. So do I. We
>> like baby clams a lot, but anything using canned clams would be
>> appreciated. We're in Minnesota, and real clams aren't readily
>> available. Also, we can actually afford the canned ones.
>>
>> Soon, Crash is going to start posting here, himself. That oughta be
>> interesting ....
>>
>> Thanks so much,
>> Damsel and Crash
>
> Speaking of clams, there is something I am going to email you.
>
> Becca
>
Oh, Becca, I tried emailing clams to Dams once. They ooze out the floppy
drawer and never quite make it to Minnesota......
-ginny

On Sun, 4 Jan 2009 17:43:47 -0500, "Virginia Tadrzynski"
> wrote:

>"Damsel in dis Dress" > wrote in message
>news
>> On Sun, 4 Jan 2009 17:13:18 -0500, "Virginia Tadrzynski"
>> > wrote:
>>
>>>"Damsel in dis Dress" > wrote in message
...
>>>> On Sun, 04 Jan 2009 14:31:31 -0500, "Jean B." > wrote:
>>>>
>>>>>Eeek! Bacon and ham!
>>>>
>>>> Yeah, bacon and ham make the clam chowder non-Kosher. <EG>
>>>
>>>so does the shellfish, if I remember my kosher dietary laws correctly....
>>>-ginny
>>>non-jewish with definitely jewish friends
>>
>> Hehe ... that was the crux of the joke.
>
>Well, exxxxxcuse me...........don't want to hurl hams at the Hassidim, now
>do we? Blows big wet raspberry at Damsel.....

Right back atcha, Ginny!

Carol

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On Sun, 4 Jan 2009 17:45:56 -0500, "Virginia Tadrzynski"
> wrote:

>"Becca" > wrote in message
...
>
>> Speaking of clams, there is something I am going to email you.
>>
>Oh, Becca, I tried emailing clams to Dams once. They ooze out the floppy
>drawer and never quite make it to Minnesota......

I did receive the ones that Becca sent. They were a tad ripe when
they arrived, but I just rinsed them off and boiled them up and am now
going to make some soup.

Becca's e-mail address was munged, so my thank you note never made it
to LA.

Carol

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"Virginia Tadrzynski" wrote:
>> > "James Silverton" wrote:
>
> >>It's not a recipe but I regret to say that Progresso "Traditional, 99%
> >>fat-free, �New England Clam Chowder" (2% daily fat recommendation per
> >>cup) is not at all bad. For those who worry about it, the sodium content
> >>is on the high side.
>
> I found a recipe on the Campbells can my lot really likes. �Cook spahetti
> (linguine or angel hair, your choice) in the amount �you would like, I
> usually make enough for two servings. � Drain the pasta and put it back in
> sauce pan. �Open can of NE Clam chowder and pour over the pasta, add garlic
> powder and ground black pepper to taste. �Stir in pasta over low heat to
> warm the soup and incorporate it with pasta....voila, a quicky form of pasta
> and clam sauce.
>
> Also, if you are partial to the Manhattan brand of Campbells clam chowder,
> cook enough elbow or small shell pasta for two. �Cook the the soup using not
> quite the called for amount of water to thin it. �Add the cooked pasta and a
> couple of splashed hot sauce. �The pasta thickens it up and the hot sauce
> gives it a bite.


Hey, you keep using the word "cook"... but that's NOT cooking, no way,
no how... that's can opening 101.. and actually canned shit.

Damsel and Crash > wrote:

> Ed has Crash jonesing for clam chowder. He likes the kind with the
> white, creamy background and chunks of potatoes. So do I. We
> like baby clams a lot, but anything using canned clams would be
> appreciated. We're in Minnesota, and real clams aren't readily
> available. Also, we can actually afford the canned ones.

Here is a recipe I like, from _American Cooking: New England_ by
Jonathan Norton Leonard, Time-Life Foods of the World series. Just
replace fresh clams with canned ones, complete with their liquid.

Bubba

Clam Chowder
To serve 4

3 dozen hard-shell clams, each about 3 inches in diameter, shucked
(about 3 cups), with their liquor or juices reserved
2 medium-sized boiling potatoes, peeled, sliced 1/2 inch thick and cut
into 1/2-inch dice (about 2 cups)
2 ounces lean slab bacon with rind removed, sliced 1/4 inch thick and
cut into 1/4-inch dice
1 tablespoon plus 4 teaspoons butter
2 cups milk
1/2 cup light cream
1/2 teaspoon crumbled dried thyme
1/2 teaspoon salt
Freshly ground black pepper

With a sharp knife, chop the tough meat surrounding the soft centers, or
stomachs, of the clams and set aside. Cut the soft centers in half and
reserve separately on a plate. Strain the clam liquor through a fine
sieve lined with a double thickness of dampened cheesecloth and set over
a bowl. Measure and set aside 1 cup of the liquor.

Drop the potato dice into enough boiling water to cover them completely
and cook briskly until they are tender but still somewhat resistant to
the bite. Drain the potatoes in a sieve set over a bowl or pan, and
reserve 1/2 cup of the cooking liquid.

Meanwhile, drop the bacon dice into enough boiling water to cover them
completely and boil for 2 minutes. Drain the dice and pat them
completely dry with paper towels.

In a heavy 2- to 3-quart saucepan, fry the bacon and 1 tablespoon of
butter over moderate heat, stirring frequently until the dice are crisp
and brown and have rendered all their fat. With a slotted spoon
transfer the dice to paper towels to drain.

Add the onions to the fat remaining in the pan and, stirring frequently,
cook for about 5 minutes over moderate heat until they are soft and
translucent but not brown. Watch carefully for any sign of burning
and regulate the heat accordingly.

Stir in the reserved cup of clam liquor, the 1/2 cup of potato cooking
liquid and the finely chopped clams. Reduce the heat to low, cover
tightly and simmer for 10 minutes. Stir in the halved clam centers and
continue to simmer covered for 3 minutes longer.

Meanwhile, in a separate saucepan, warm the milk and cream over moderate
heat until small bubbles appear around the edge of the pan.

Pour the hot milk and cream into the simmering clam mixture and mix
well. Then stir in the thyme, salt, a few grindings of pepper and the
drained bacon dice. Taste the chowder and add more salt if needed.

Ladle the chowder into 4 heated soup plates, place a teaspoon of butter
on top of each serving, and serve at once.

NOTE: Some New England traditionalists insist that the clm chowder
improves in flavor if, after cooking, it is allowed to rest off the heat
but unrefrigerated for about an hour and then reheated very briefly just
before it is served.

In article >,
"SteveB" > wrote:

> "Melba's Jammin'" > wrote
> >
> > Buy a can of condensed potato soup or a package of Bear Creek potato
> > soup or make your own potato soup. Stir in a can of clams with juice.
> > Top with bacon bits. That's pretty much it.
>
> Some people have to watch, cuz those mixes have enough salt in them to stand
> a spoon up by itself.

Absolutely! I'm glad there are a few options for the chowder.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

Bob Terwilliger wrote:

> Janet wrote:
>
>
>>I like the *real* New England chowders. I hate the stuff with the
>>wallpaper paste consistency that they serve in restaurants in other
>>places. The worst I had was in a place called Moe's on the Oregon coast.
>>This was supposed to be the greatest chowder, according to west coasties,
>>I'd met. It was a bowl of white library paste with a couple of clams and
>>potato chunks thrown in.
>>
>>It's "Chowdah" folks, not porridge.
>
>
>
> I happen to like Mo's chowder (and I posted the Mo's recipe upthread). I'd
> feel cheated if I got served thin clam chowder in a restaurant; I thought
> the thin stuff was only served to the elderly and the effete.
>
> That being said, I recognize that people's tastes vary across a huge
> continuum, and there is no one true clam chowder. If you like a bowl of
> watered-down skim milk with clams, then seek it out and eat all you like.

My main objection to super-thick, gloppy clam chowder is that it doesn't
stay that way, not if you've been served a big bowl of it really hot.

By the time you're halfway through it the amylase from the spit on your
spoon has had its way with the starch and it's gone all watery.

I only like thick clam chowder served in small portions that I can down
quickly, preferably directly from the cup.

Sister Kathleen wrote:
>
> My main objection to super-thick, gloppy clam chowder is
> that it doesn't stay that way, not if you've been served a big
> bowl of it really hot. By the time you're halfway through it the
> amylase from my spit on the spoon has had its way with the
> starch

Sister Kathleen, you must be one of those tough convent nuns I hear
tell about who a lick of your spit will make anything stiff go all
flaccid but have no aversion to having your clam chowder lickity
split. LOL

"Janet Wilder" > wrote in message
...
> Paul M. Cook wrote:
>> "Damsel and Crash" > wrote in message
>> ...
>>> Ed has Crash jonesing for clam chowder. He likes the kind with the
>>> white, creamy background and chunks of potatoes. So do I. We
>>> like baby clams a lot, but anything using canned clams would be
>>> appreciated. We're in Minnesota, and real clams aren't readily
>>> available. Also, we can actually afford the canned ones.
>>>
>>> Soon, Crash is going to start posting here, himself. That oughta be
>>> interesting ....
>>>
>>> Thanks so much,
>>> Damsel and Crash
>>
>>
>> This is an adaptation of Ivar's famous chowda.
>>
>> Ingredients
>> 1 pound salt pork cubed
>> 6 (6 1/2 ounce) cans chopped not minced clams
>> 2 cup finely chopped onion
>> 2 cup finely diced celery
>> 4 cups cubed potatoes
>> 1.5 cups butter or margarine
>> 1.5 cup flour
>> 8 cups half-and-half or milk, warmed
>> 1 teaspoon salt, to taste (remember the salt pork so taste first)
>> dash pepper to taste
>> 1 teaspoon sugar
>>
>> First fry up your salt pork. Reserve the cracklings. In a large pot
>> cook the onion and celery and the pork fat skin in the clam juice plus
>> enough water to cover. Simmer 20 minutes. Re move the pork skin. While
>> that is cooking gently simmer the cubed potatoes separately. Remove from
>> heat when al dente. Now melt the butter with some of the pork fat and
>> make a roux cooking for 5 minutes to cook the flour. Add the hot half
>> and half and make a thick white sauce whisking till smooth. Now add the
>> white sauce to the cooking liquid and vegetables. Cook for about 5
>> minutes on low stirring occasionally to keep from burning. Now add your
>> clams and potatoes and gently mix it all together. If you want it
>> thinner, just add more hot milk or clam juice.
>>
>> Makes about 1 and a half gallons. Serve with the cracklings sprinkled on
>> top. Best chowda I ever ate.
> I had Ivar's, too. Too thick and gluey. I was very disappointed.

"Real" chowda as made in NE is typically rather thin but I love it thick.
If you cook it properly you won't sday it is gluey at all.

> I think it's a west coast thing to make chowders that have the consistency
> of paste.

No I remember them that way from New England as well. They would tell you
that Manhattan style is an abomination though. It's just a matter of
properly cooking the roux. Most people don't bother to cook it at all.
That makes for a really nasty tasting concoction.

Paul

On Sun, 4 Jan 2009 23:55:55 +0100, (Victor Sack)
wrote:

>Here is a recipe I like, from _American Cooking: New England_ by
>Jonathan Norton Leonard, Time-Life Foods of the World series. Just
>replace fresh clams with canned ones, complete with their liquid.

<snip recipe>

Those Time-Life books are so good! We'll be trying this one, too,
along with a half dozen others. By the end of the "ordeal," we're
going to have the Ultimate Clam Chowder, I think.

>NOTE: Some New England traditionalists insist that the clam chowder
>improves in flavor if, after cooking, it is allowed to rest off the heat
>but unrefrigerated for about an hour and then reheated very briefly just
>before it is served.

That's quite interesting. Do you suppose that's for flavor purposes,
texture, or something else that I haven't thought of?

Thanks Bubba!
Carol

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On Sun, 04 Jan 2009 14:33:23 -0800, The Wolf >
wrote:

>yankeemagazine.com

YAY, jackpot! Chicken Pot Pie.
http://www.yankeemagazine.com/issues...od/monthlymenu


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Lin wrote:
> Jean B. wrote:
>
>> Eeek! Bacon and ham!
>
> I know, I know. It sounds wrong -- but having tried it, it's not bad. In
> the massive quantities they produce at the restaurant you don't get as
> much of much of the bacon and ham as the recipe makes it seem like. Just
> a bit of the smoky flavor.
>
> My favorite clam chowder isn't the cream based New England style (though
> I do enjoy it better than Manhattan). Mine is served at a restaurant
> called the Gulf Coast Grill in San Diego that does a Cajun version. It's
> not overly spicy, but it's full-on flavor. They serve some very good
> hush puppies and fried green tomatoes can be had on most days. They
> serve an awesome brunch.
>
> http://www.gulfcoastgrill.com/
>
> I'd choose that over Bob's beloved Mo's any day -- though I wouldn't nix
> a stop while in Oregon. ;-)
>
> --Lin
>
heh! That does sound good. And possibly doable, although I
wouldn't be comparing with the restaurant's version.

I am probably a purist when I am expecting NE clam chowder though.

--
Jean B.

James Silverton wrote:
> sf wrote on Sun, 04 Jan 2009 12:11:13 -0800:
>
>>> Buy a can of condensed potato soup or a package of Bear Creek
>>> potato soup or make your own potato soup. Stir in a can of
>>> clams with juice. Top with bacon bits. That's pretty much
>>> it.
>
>> Yep. It's Bear Creek for me and the soup is delicious! Once
>> I figured out that shortcut, clam chowder wasn't a "project"
>> anymore.
>
> It's not a recipe but I regret to say that Progresso "Traditional, 99%
> fat-free, New England Clam Chowder" (2% daily fat recommendation per
> cup) is not at all bad. For those who worry about it, the sodium content
> is on the high side.

Uh, what is in it, assuming it is thick and creamy?

The OP wasn't asking for this type, but I really like Legal
Seafood's light clam chowder, which some say is Rhode Island
Style. It is broth-based, with no added dairy product.

--
Jean B.

Damsel in dis Dress wrote:
> On Sun, 04 Jan 2009 14:31:31 -0500, "Jean B." > wrote:
>
>> Eeek! Bacon and ham!
>
> Yeah, bacon and ham make the clam chowder non-Kosher. <EG>
>
> Carol
>
I think it is already non-Kosher without the pork products. I
forget the rules. BUT being from the Baahston area, I don't want
extraneous ingredients in my NE clam chowder. Just call it
something else, and I might very well like the taste.

--
Jean B.

Wayne Boatwright wrote:
> On Sun 04 Jan 2009 01:43:23p, jmcquown told us...
>
>> "Damsel in dis Dress" > wrote in message
>> ...
>>> On Sun, 4 Jan 2009 10:39:10 -0800 (PST), merryb >
>>> wrote:
>>>
>>>> This is loosely based on a restaurant recipe that I used...
>>>> 3-4 slices of bacon, diced
>>>> 1 med onion, chopped
>>>> 2-3 ribs of celery
>>>> Start sauteeing bacon- when there is a little fat rendered, add the
>>>> onions & celery and cook until soft- add a cube of butter, and when
>>>> that has melted & cooked a little, add about a cup of flour to make a
>>>> thick roux. Cook a little longer, and then add your liquid. I usually
>>>> drain & reserve liquid from 2-3 cans of clams, and then add enough
>>>> water to make 2.5- 3 cups.If you have clam nectar, add it ! You need
>>>> to stir well so your roux doesn't chunk up. Then add your spuds- we
>>>> used already cubed & cooked ones, but you could add them raw at this
>>>> point- how many? Use your cooking experience- probably 2-3 lg ones.
>>>> Season with salt, pepper, thyme, and a tiny bit of chili powder and
>>>> cook until spuds are done. Add desired milk or cream- use your
>>>> discretion as to how much, and add reserved clams- heat well but don't
>>>> boil- voila! Serve with sourdough bread, if ya want...
>>> Thank you, Merry! Bacon is an interesting twist. I think we'll give
>>> that a try.
>>>
>>> Carol
>>>
>> All the clam chowder recipes I've made/eaten have benefitted greatly
>> with the addition of bacon It's a must in potato soup. It just
>> follows that in NE style clam chowder, which is simply potato soup with
>> clams, bacon would be a great addition. Unfortunately all my recipes
>> are back in TN. I haven't made clam chowder in quite some time. Love
>> it, though!
>>
>> Jill
>>
>
> Many recipes call for rendered salt pork in place of bacon.
>
THAT is a traditional ingredients in some NE chowders.

--
Jean B.

Janet Wilder wrote:
> sf wrote:
>> On Sun, 04 Jan 2009 12:27:11 -0600, Melba's Jammin'
>> > wrote:
>>
>>> Buy a can of condensed potato soup or a package of Bear Creek potato
>>> soup or make your own potato soup. Stir in a can of clams with
>>> juice. Top with bacon bits. That's pretty much it.
>>
>> Yep. It's Bear Creek for me and the soup is delicious! Once I
>> figured out that shortcut, clam chowder wasn't a "project" anymore.
>>
>>
>
> I used to make Bear Creek potato soup and add canned clams, bacon and a
> dash of thyme. It's all too much carbs for us now.
>
I am thinking of the carbs too. Even Legal's light clam chowder
is light from a fat POV. What would one use in an LC chowder?
Clams, heavy cream, juice from clams, maybe some onion/celery,
butter, s + lots of pepper, maybe a bit of salt pork. I wonder
how that would be.

--
Jean B.

On Sun, 4 Jan 2009 13:18:30 -0800, Paul M. Cook wrote:
>
> Orignal colonial cooking used a lot of salt pork so bacon is a good
> substitute. I think you'll find the salt pork adds immensely to the dish.
> The cracklings are chewy and crunchy and really make the dish great.
> Frankly I can't see what bay, thyme or chili powder brings to the table
> unless making a red chowder. Then it would be great. But in a New England
> white chowder? Not for me.
>
> Paul

chili powder seems inadvisable, but a sprinkle of old bay at serving time
is nice.

your pal,
blake

Damsel in dis Dress > wrote:

> (Victor Sack) wrote:
>
> >NOTE: Some New England traditionalists insist that the clam chowder
> >improves in flavor if, after cooking, it is allowed to rest off the heat
> >but unrefrigerated for about an hour and then reheated very briefly just
> >before it is served.
>
> That's quite interesting. Do you suppose that's for flavor purposes,
> texture, or something else that I haven't thought of?

I'd say it is for both flavour and texture. The flavours will meld and
the starch in the potatoes will thicken the chowder. I would also add
that, since milk and cream will have already been added, the chowder
should be reheated very gently, not letting it boil.

Bubba

Jean B. wrote:
> Janet Wilder wrote:

>> I used to make Bear Creek potato soup and add canned clams, bacon and
>> a dash of thyme. It's all too much carbs for us now.
>>
> I am thinking of the carbs too. Even Legal's light clam chowder is
> light from a fat POV. What would one use in an LC chowder? Clams, heavy
> cream, juice from clams, maybe some onion/celery, butter, s + lots of
> pepper, maybe a bit of salt pork. I wonder how that would be.
>

It sounds pretty good to me as a low carb chowder.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
> Jean B. wrote:
>> Janet Wilder wrote:
>
>>> I used to make Bear Creek potato soup and add canned clams, bacon and
>>> a dash of thyme. It's all too much carbs for us now.
>>>
>> I am thinking of the carbs too. Even Legal's light clam chowder is
>> light from a fat POV. What would one use in an LC chowder? Clams,
>> heavy cream, juice from clams, maybe some onion/celery, butter, s +
>> lots of pepper, maybe a bit of salt pork. I wonder how that would be.
>>
>
> It sounds pretty good to me as a low carb chowder.

Have you tried making this LC? I am wondering how much I'd miss
the potatoes.

--
Jean B.

I don't have the patience to read this entire thread, but one technique of
chowder-making I've picked up here in Maine is to cut the potatoes in
wedge-like slices with a thin end. The thin end disappears as the potato is
cooked, and becomes incorporated into the broth, thickening it.

Janet wrote:
> I don't have the patience to read this entire thread, but one technique of
> chowder-making I've picked up here in Maine is to cut the potatoes in
> wedge-like slices with a thin end. The thin end disappears as the potato is
> cooked, and becomes incorporated into the broth, thickening it.
>
>
Good idea--if and when I am eating potatoes again!

--
Jean B.

Damsel and Crash > wrote in
:

> Ed has Crash jonesing for clam chowder. He likes the kind with the
> white, creamy background and chunks of potatoes. So do I. We
> like baby clams a lot, but anything using canned clams would be
> appreciated. We're in Minnesota, and real clams aren't readily
> available. Also, we can actually afford the canned ones.
>
> Soon, Crash is going to start posting here, himself. That oughta be
> interesting ....
>
> Thanks so much,
> Damsel and Crash
>

@@@@@ Now You're Cooking! Export Format

Alan's Corn And Clam Chowder

Soups/Chowders/Stews

3-6 slices bacon; chopped
3 cup Clam stock
1 large onion; chopped
1 stalk leeks white only; sliced thin
2 ribs celery; chopped
1 medium carrot, peeled, chopped
1 red bell pepper; chopped
0.5 teaspoon dried rosemary
0.5 teaspoon dried taragon
0.5 teaspoon dried thyme
3 cup half and half
1 lb red-skinned potatoes, peeled,; 1/2 inch diced
1 8 oz bottle clam juice
1 15 oz can can creamed corn
3 10 oz cans baby clams /juice from cans; added earlier
salt and pepper; to taste
just in case instant potatoes see note; for thickening

Use the pot you are going to make the chowder in. A thick bottomed pot w
lid. Sauté bacon in heavy medium pot over medium heat until fat begins to
render, about 3 minutes. Add onion, celery, leek,red pepper and carrot
and
sauté until vegetables begin to soften, about 8 minutes. Add thyme and
other spices; stir 30 seconds. Thyme is very good in this. Add potatoes,
clam juice, juice from clam cans and clam stock . Cover pot, reduce heat
to medium-low and simmer until potatoes are tender, about 20 minutes.
Variable depends on size of dice. Add creamed corn and clams with juices
plus the half and half; simmer about 2 minutes. Careful here don't over
cook clams. Season soup to taste with salt and pepper and serve.

Note: If the broth is too thin, thicken by adding instant potatoes (1 or
2 handfuls is usually enough). Do not over-cook as clams will get chewy.
It doesn't take long to thicken with instant potatoes...on or off the
heat. Just stir lots. The flaked instant potatoes work better, don't
clump
up as much.

You need a big pot.

Yield: 25 servings


** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan