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

--
Change JamesBond to his agent number to reply.

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

People often think a chowder had to be so thick a spoon stands in it. They
usually taste more like flour than clams. This one is thinner, but has been
our favorite.




Turner's Boston Clam Chowder







INGREDIENTS:

8 pounds of clams, steamed.

Or substitute three 10 oz.
whole canned clams

2 cloves garlic, peeled and
crushed



1 stick butter



1 medium yellow onion,
minced

1 rib celery, minced



1/2 tsp white pepper

1 bay leaf

1/4 tsp whole thyme leaves



1/2 cup flour



5 1/2 cups clam nectar and
milk. (use the nectar from steaming and
make up the quantity needed by adding milk



3 small or 2 med potato,
peeled and cut into 1/4 inch dice



1 pint whipping cream



Wash clams and steam in a 12 qt stockpot. Reserve the broth.



Remove the clams from their shells and chop coarsely. Cover both items and
set aside



In the same pot saute the garlic in the butter for about 3 minutes. Add the
onion, celery, pepper, bay leaf, and thyme. Saute until the onions are
clear.



Add the flour to make a roux, stirring constantly. Cook over low heat for 5
minutes (don't brown).



Slowly add the clam nectar, stirring constantly to avoid lumps. Simmer for
0 minutes. The soup will be thick at this point so be careful that it does
not burn.



Add the potato and cook until tender.



Add the cream and clams and bring back to a boil.



Correct the seasoning.

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.
> Damsel and Crash

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.
--
-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."

> 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.
> --

I agree. I use Bear Creek, but I also peel some potato and add as I like to
have larger pieces of potato in my soup. Bear Creek is a great soup starter.
Add the clams, ham chunks, oysters, chicken, or corn to make a great
chowder. Also add any additional spices you may want. We like a few good
dashes of Tabasco.

Later,
DP

On Jan 4, 8:43*am, "Ed Pawlowski" > wrote:
> "Damsel and Crash" <> wrote in messagenews:2nn1m4li3ed7qsk1jvv1eqf1j27e9tlq1l@4ax .com...
>
> > 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
>
> > --
> > Change JamesBond to his agent number to reply.
>
> People often think a chowder had to be so thick a spoon stands in it. They
> usually taste more like flour than clams. This one is thinner, but has been
> our favorite.
>
> Turner's Boston Clam Chowder
>
> INGREDIENTS:
>
> * * * * * * * * * * * * * * * * * * * * * * * * 8 pounds of clams, steamed.
>
> * * * * * * * * * * * * * * * * * * * * * * * * *Or substitute three 10 oz.
> whole canned clams
>
> * * * * * * * * * * * * * * * * * * * * * * * * 2 cloves garlic, peeled and
> crushed
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 stick butter
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 medium yellow onion,
> minced
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 rib celery, minced
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1/2 tsp white pepper
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 bay leaf
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1/4 tsp whole thyme leaves
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1/2 cup flour
>
> * * * * * * * * * * * * * * * * * * * * * * * * 5 1/2 cups clam nectar and
> milk. *(use the nectar from steaming and
> make up the quantity needed by adding milk
>
> * * * * * * * * * * * * * * * * * * * * * * * * 3 small or 2 med potato,
> peeled and cut into 1/4 inch dice
>
> * * * * * * * * * * * * * * * * * * * * * * * * 1 pint whipping cream
>
> Wash clams and steam in a 12 qt stockpot. *Reserve the broth.
>
> Remove the clams *from their shells and chop coarsely. *Cover both items and
> set aside
>
> In the same pot saute the garlic in the butter for about 3 minutes. *Add the
> onion, celery, pepper, bay leaf, and thyme. *Saute until the onions are
> clear.
>
> Add the flour to make a roux, stirring constantly. *Cook over low heat for 5
> minutes (don't brown).
>
> Slowly add the clam nectar, stirring constantly to avoid lumps. *Simmer for
> 0 minutes. *The soup will be thick at this point so be careful that it does
> not burn.
>
> Add the potato and cook until tender.
>
> Add the cream and clams and bring back to a boil.
>
> Correct the seasoning.

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...

On Sun, 4 Jan 2009 11:43:37 -0500, "Ed Pawlowski" >
wrote:

>People often think a chowder had to be so thick a spoon stands in it. They
>usually taste more like flour than clams. This one is thinner, but has been
>our favorite.
>
>Turner's Boston Clam Chowder

<snip recipe>

Thanks, Ed! This looks very good. I like that touch of thyme. I
don't think I've ever had that in clam chowder before. Looking
forward to trying it!

Carol

--
Change JamesBond to his agent number to reply.

Damsel 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 ....

Mo's is a chain of seafood restaurants along the Oregon coast. Their chowder
is the best I've ever had (and I say that having lived in Maine for the
better part of three years). This is the recipe they posted in a newspaper
some years ago:

MO'S CLAM CHOWDER

1 lb. Bacon, diced
Salt and pepper
1/4 lb smoked ham, diced
6 cups minced clams, drained
6 cups chopped onions
1/4 cup all-purpose flour
5 cups water
6 cups whole milk
12 cups diced potatoes
Butter and paprika

Serves 12-14

Saute bacon and ham together, add onions and saute until limp. Set this
mixture aside, but do not drain.

In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
Cook until potatoes are tender. Set aside and do not drain.

To the bacon, ham and onion mixture add the flour and make a roux. Mix the
roux into the potato mixture, bring to a boil. Stir down when the boiling
point is reached and add the milk and clams.

Do not allow the chowder to boil again once the milk is added. Garnish with
a dollop of butter and add a dash of paprika.

BOB'S NOTES:

1. Russet potatoes work best here.
2. The paprika is mainly for a garnish; you can add other herbs or spices
instead for flavor. Try smoked paprika, tarragon, lavender, thyme, or Old
Bay instead. Or you could garnish with gremolata, which is a mixture of
chopped lemon zest, garlic, and parsley.

Bob

Bob Terwilliger wrote:
> Damsel 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 ....
>
> Mo's is a chain of seafood restaurants along the Oregon coast. Their chowder
> is the best I've ever had (and I say that having lived in Maine for the
> better part of three years). This is the recipe they posted in a newspaper
> some years ago:
>
> MO'S CLAM CHOWDER
>
> 1 lb. Bacon, diced
> Salt and pepper
> 1/4 lb smoked ham, diced
> 6 cups minced clams, drained
> 6 cups chopped onions
> 1/4 cup all-purpose flour
> 5 cups water
> 6 cups whole milk
> 12 cups diced potatoes
> Butter and paprika
>
> Serves 12-14
>
> Saute bacon and ham together, add onions and saute until limp. Set this
> mixture aside, but do not drain.
>
> In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
> Cook until potatoes are tender. Set aside and do not drain.
>
> To the bacon, ham and onion mixture add the flour and make a roux. Mix the
> roux into the potato mixture, bring to a boil. Stir down when the boiling
> point is reached and add the milk and clams.
>
> Do not allow the chowder to boil again once the milk is added. Garnish with
> a dollop of butter and add a dash of paprika.
>
> BOB'S NOTES:
>
> 1. Russet potatoes work best here.
> 2. The paprika is mainly for a garnish; you can add other herbs or spices
> instead for flavor. Try smoked paprika, tarragon, lavender, thyme, or Old
> Bay instead. Or you could garnish with gremolata, which is a mixture of
> chopped lemon zest, garlic, and parsley.
>
> Bob
>
Eeek! Bacon and ham!

--
Jean B.

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

Mae West

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

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.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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

--
Change JamesBond to his agent number to reply.

"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

On Jan 4, 3:23�pm, "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.
> --
>
> James Silverton
> Potomac, Maryland

Sounds disgustingly gross... I hate clam chowder where you need a
jeweler's loupe to find the clams, and then they're just teeny bits of
rubbery canned clams, you can even taste the can. You live where
fresh shucked frozen clams should be readily available (packed in
actual milk cartons, never metal)... if your stupidmarket doesn't
carry them certainly any restaurant supply emporium will... check your
Yellow Pages, may even be a local processor In Maryland.

Always cook seafood dishes in a porcelainized pot... even stainless
will impart a metalic taste.

Another reason I miss Lung Guyland:
http://www.bobdoxsee.com/LONG%20ISLA...ea_clam_co.htm

On Sun, 4 Jan 2009 11:29:08 -0800, "Bob Terwilliger"
> wrote:

>Mo's is a chain of seafood restaurants along the Oregon coast. Their chowder
>is the best I've ever had (and I say that having lived in Maine for the
>better part of three years). This is the recipe they posted in a newspaper
>some years ago:
>
>MO'S CLAM CHOWDER

<snip recipe>

Looks excellent!

You guys are making it very difficult for me to choose just one
recipe. I'm either going to have to combine attributes from a bunch
of them, or try them all and then pick one. Oh, the things I'm
willing to do in the name of science!

Carol

--
Change JamesBond to his agent number to reply.

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

--
Change JamesBond to his agent number to reply.

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.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 01(I)/04(IV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 10hrs 9mins
************************************************** **********************
Fall seven times, stand up eight --Japanese proverb
************************************************** **********************

On Sun, 04 Jan 2009 12:11:13 -0800, 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 enjoy soup-making projects. Gives me a feeling of accomplishment.
I've tried Bear Creek. It's okay, and I'd eat it if it were put in
front of me, but I wouldn't buy it again.

Carol

--
Change JamesBond to his agent number to reply.

On Sun, 04 Jan 2009 14:54:22 -0600, Damsel in dis Dress
> wrote:

>On Sun, 04 Jan 2009 12:11:13 -0800, 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 enjoy soup-making projects. Gives me a feeling of accomplishment.
>I've tried Bear Creek. It's okay, and I'd eat it if it were put in
>front of me, but I wouldn't buy it again.
>
Funny, to me the difference wasn't big enough to make a note of. In
any case, making hot soup from scratch warms up a cold kitchen! Try
it with bacon, you'll like it.


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

Mae West

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.

"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.

"Ed Pawlowski" > wrote in message
...
>
> "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
>>
>> --
>> Change JamesBond to his agent number to reply.
>
> People often think a chowder had to be so thick a spoon stands in it. They
> usually taste more like flour than clams. This one is thinner, but has
> been our favorite.

The flour taste is because people do not adequately cook the roux first. I
cook for 5 minutes or until the roux has turned a gold color. Never any raw
flour taste.

Paul

"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.


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

Ed Pawlowski 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.
>>

>
> People often think a chowder had to be so thick a spoon stands in it. They
> usually taste more like flour than clams. This one is thinner, but has been
> our favorite.
>


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.

gloria p
who spent her first 21 years within 10 miles of Cape Cod

This was hilarious at the time, but I guess you had to have been there....

Years ago I was at the checkout at our local supermarket in Denver.
Over the intercom came the request "Does anyone know where the bottled
clam juice is located?"

I didn't hear a reply, so I told the cashier "It's on the top shelf
above the canned clams and the tuna." He called it in.

He then mused "I wonder why they call it "clam juice"?"

I replied "If they called it clam ****, no one would buy it."

We both started laughing so hard the tears flowed.

gloria p

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.

Thanks!
Carol

--
Change JamesBond to his agent number to reply.

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

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's the traditional New England chowder I learned to make.

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.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"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.

Paul

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.

The thyme appeals to me, but I could put that in almost everything.
Looks like I'm gonna have to make the supreme sacrifice and make every
single recipe that's posted. Almost. Several look like good
possiblities.

Carol

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Bob Terwilliger wrote:
> Damsel 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 ....
>
> Mo's is a chain of seafood restaurants along the Oregon coast. Their chowder
> is the best I've ever had (and I say that having lived in Maine for the
> better part of three years). This is the recipe they posted in a newspaper
> some years ago:
>
> MO'S CLAM CHOWDER
>
> 1 lb. Bacon, diced
> Salt and pepper
> 1/4 lb smoked ham, diced
> 6 cups minced clams, drained
> 6 cups chopped onions
> 1/4 cup all-purpose flour
> 5 cups water
> 6 cups whole milk
> 12 cups diced potatoes
> Butter and paprika
>
> Serves 12-14
>
> Saute bacon and ham together, add onions and saute until limp. Set this
> mixture aside, but do not drain.
>
> In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
> Cook until potatoes are tender. Set aside and do not drain.
>
> To the bacon, ham and onion mixture add the flour and make a roux. Mix the
> roux into the potato mixture, bring to a boil. Stir down when the boiling
> point is reached and add the milk and clams.
>
> Do not allow the chowder to boil again once the milk is added. Garnish with
> a dollop of butter and add a dash of paprika.
>
> BOB'S NOTES:
>
> 1. Russet potatoes work best here.
> 2. The paprika is mainly for a garnish; you can add other herbs or spices
> instead for flavor. Try smoked paprika, tarragon, lavender, thyme, or Old
> Bay instead. Or you could garnish with gremolata, which is a mixture of
> chopped lemon zest, garlic, and parsley.
>
> Bob
>
>
>
I had Mo's chowder and it was wallpaper paste with clam and potato
chunks in it. How can you compare it to a New England chowder? New
England chowders aren't thick and gluey.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

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.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Damsel in dis Dress" > wrote in message
...
> 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.
>
> The thyme appeals to me, but I could put that in almost everything.
> Looks like I'm gonna have to make the supreme sacrifice and make every
> single recipe that's posted. Almost. Several look like good
> possiblities.


The neat thing about it is you can make it in 30 minutes so you can try all
kinds of recipes. It's not an all day soup by any means.

Paul

On Sun, 4 Jan 2009 14:21:01 -0800, "SteveB" >
wrote:

>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

We avoid salt as much as possible. Another reason for cooking from
scratch. The bacon will add plenty of salt, and we use the reduced
sodium stuff!

Carol

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SteveB wrote:

> 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.

As a child growing up in SoCal, I remember trips to Pismo Beach and the
Morro Bay area to go clamming. Mom would clean the clams, saving the
fresh "buttons" for us to eat raw. The other bits went into her clam
chowder, which was a basic potato soup, sans bacon. So, to me bacon is
just an addition to clam chowder later on. I like it fine, but it wasn't
what I was raised on. It doesn't have to me in my chowder to make it
chowder.

--Lin (Yummmm ... thinking about those clam buttons!)

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.

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).

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.

Serene
--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

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.

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

The best chowder I have ever had was at a little place in New Brunswick,
Canada. It was a seafood chowder. I believe the place was called Ednas.
The consistency was perfect. The sweet taste of the milk and cream were
not drowned out by other flavors. The seafood which consisted of clams,
white fleshed fish, some salmon and maybe some lobsters and probably
other stuff, too. It was in 1999. The place was always crowded with
local workers and truck drivers.

I've never had better chowder than Edna made.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

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


We had left over steamed clams and mussels from Christmas Eve, so Boxing Day
I made my own 'brand' of clam chowder. I boiled a couple of diced potatoes,
a diced carrot or two, a diced onion and a few stalks of celery, chopped
fine (thought I'd say diced again didn't ya?). After they boiled to
doneness, I drained them and melted a stick of butter (hey, I had the real
stuff around for the holidays, but maybe oleo would work too) in the same
stock pan. To this I stirred in (by eyeball, not an approx. measure) an
equal amount of flour to make a roux. Do not let it brown. When all
combined, add about a quart of milk and stir until roux and milk make a
thicken mixture. Add veggies. At this point I let the soup simmer a little
while I browned the ham I added, but if using raw clams, I would put them
in at this time since I was using pre-cooked, they were the last things I
added. I lucked out, as on Christmas eve I was lurking by the 'used meat'
end of the deli counter to see what they put on their 'ends' display (where
they wrap up all the little bits and bobs that won't fit on the slicer
anymore)....I scoffed up a four pound package of vairious 'imported' ham
ends, smoked ham ends, etc. I diced up about 1/2 a pound of this and
browned the cubes to add to the soup. When the ham was done, the soup was
thick, I added the left over shellfish (clams and mussels) and two pieces of
left over tilapia that I shredded with my fingers.
It turned out pretty good and my lot licked the pot.
-ginny

On Sun, 04 Jan 2009 14:45:01 -0700, Gloria P >
wrote:

>This was hilarious at the time, but I guess you had to have been there....
>
>Years ago I was at the checkout at our local supermarket in Denver.
>Over the intercom came the request "Does anyone know where the bottled
>clam juice is located?"
>
>I didn't hear a reply, so I told the cashier "It's on the top shelf
>above the canned clams and the tuna." He called it in.
>
>He then mused "I wonder why they call it "clam juice"?"
>
>I replied "If they called it clam ****, no one would buy it."
>
>We both started laughing so hard the tears flowed.

Oh, that's just WRONG! LOL!

Carol

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

so does the shellfish, if I remember my kosher dietary laws correctly....
-ginny
non-jewish with definitely jewish friends