On 2015-01-13 18:44, notbob wrote:
> On 2015-01-13, jmcquown > wrote:
>
>> cream based. The other popular US chowder known as "Manhattan" is
>> tomato based.
>
> After yrs of eating BCC, I've learned to love MCC. Problem is, I'm
> gonna hafta make it myself, as not a single store carries Campbell's
> MCC. Plenty o' BCC and Campbell's is still makes a decent offering,
> but it's like no one in CO has ever heard of MCC. And Campbell still
> makes MCC.
>
Home made soup is usually better than anything in a can. Some of the
premium soup in tetra packs are good, but quite pricey.

On Tuesday, January 13, 2015 at 4:19:27 PM UTC-6, graham wrote:
> On 13/01/2015 2:33 PM, Miss Kitty wrote:
> > On Tuesday, January 13, 2015 at 12:26:48 PM UTC-6, graham wrote:
> >> On 13/01/2015 7:55 AM, Ophelia wrote:
> >>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
> >>> long time since I had made one and it made me think of other cream soups
> >>> I used to make.
> >>>
> >>> What is your favourite?
> >>>
> >>>
> >>>
> >> Curried parsnip.
> >> Graham
> >
> > That sounds interesting, do you have a recipe to share?
> >
> No. I always wing it. It's usually 2-3 parsnips and a couple of russet
> (baker) potatoes with an onion. Sweated in a little oil then simmered in
> stock until the veges are really soft. Curry added to taste, S&P,
> sometimes a bit of cream or yoghurt added then blitzed.
> Graham

I'll give it a try sometime, thank you.

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
>>> long time since I had made one and it made me think of other cream soups
>>> I used to make.
>>>
>>> What is your favourite?
>>
>> Boston Clam Chowder.
>
> I have never made that!!! Do you have a recipe?


Not really, I just make it the way I like it, with lots of clams, clam
juice, sauteed celery, garlic, onion, diced potato, salt, pepper, half and
half and some cream, thicken to your taste. I usually add a couple of slices
of crumbled crisp bacon toward the end of cook time because I really don't
care to taste too much bacon flavor in it.There are a lot of exact recipes
online, pretty much alike as a rule. I know you're a good cook, so you know
what to do. :-)

Cheri

On Tue, 13 Jan 2015 14:55:08 -0000, "Ophelia"
> wrote:

> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a long
> time since I had made one and it made me think of other cream soups I used
> to make.
>
> What is your favourite?

When it comes to that type of soup, I like chowders. Can't use clams
anymore, so potato corn is a combo I like... carbs upon carbs + fat
(heavy cream and a sprinkle of crispy bacon).

--
A kitchen without a cook is just a room

On Tue, 13 Jan 2015 13:11:12 -0800 (PST), Bryan-TGWWW
> wrote:

> On Tuesday, January 13, 2015 at 11:12:38 AM UTC-6, Cheri wrote:
> > "Ophelia" > wrote in message
> > ...
> > > Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a long
> > > time since I had made one and it made me think of other cream soups I used
> > > to make.
> > >
> > > What is your favourite?
> >
> > Boston Clam Chowder.
>
> That was what I was thinking too.
> Creamy chicken mushroom is nice as well.
>
I saw this recipe yesterday and thought it should go on the short list
of what to make soon.
http://damndelicious.net/2015/01/10/...mushroom-soup/

--
A kitchen without a cook is just a room

On Tue, 13 Jan 2015 21:03:20 -0500, Dave Smith
> wrote:

> On 2015-01-13 18:44, notbob wrote:
> > On 2015-01-13, jmcquown > wrote:
> >
> >> cream based. The other popular US chowder known as "Manhattan" is
> >> tomato based.
> >
> > After yrs of eating BCC, I've learned to love MCC. Problem is, I'm
> > gonna hafta make it myself, as not a single store carries Campbell's
> > MCC. Plenty o' BCC and Campbell's is still makes a decent offering,
> > but it's like no one in CO has ever heard of MCC. And Campbell still
> > makes MCC.
> >
> Home made soup is usually better than anything in a can. Some of the
> premium soup in tetra packs are good, but quite pricey.

Tomato soup is super easy to make using canned tomatoes, so it
shouldn't be hard to make Manhattan clam chowder either.

--
A kitchen without a cook is just a room

On Tue, 13 Jan 2015 13:40:35 -0800 (PST), Bryan-TGWWW
> wrote:

> On Tuesday, January 13, 2015 at 12:03:02 PM UTC-6, rosie wrote:
> > On Tuesday, January 13, 2015 at 8:54:53 AM UTC-6, Ophelia wrote:
> > > Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a long
> > > time since I had made one and it made me think of other cream soups I used
> > > to make.
> > >
> > > What is your favourite?
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk/shop/
> >
> >
> > My Favorite is cream of mushroom, I do not use a recipe, just throw it together.
>
> I never use a recipe either. If a person needs a recipe to make cream of
> mushroom soup, that person can't cook.
>
There's always a first time.

--
A kitchen without a cook is just a room

"graham" > wrote in message
...
> On 13/01/2015 2:33 PM, Miss Kitty wrote:
>> On Tuesday, January 13, 2015 at 12:26:48 PM UTC-6, graham wrote:
>>> On 13/01/2015 7:55 AM, Ophelia wrote:
>>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
>>>> long time since I had made one and it made me think of other cream
>>>> soups
>>>> I used to make.
>>>>
>>>> What is your favourite?
>>>>
>>>>
>>>>
>>> Curried parsnip.
>>> Graham
>>
>> That sounds interesting, do you have a recipe to share?
>>
> No. I always wing it. It's usually 2-3 parsnips and a couple of russet
> (baker) potatoes with an onion. Sweated in a little oil then simmered in
> stock until the veges are really soft. Curry added to taste, S&P,
> sometimes a bit of cream or yoghurt added then blitzed.

I was fine until the curry But it still looks good anyway

--
http://www.helpforheroes.org.uk/shop/

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
>>>> long time since I had made one and it made me think of other cream
>>>> soups
>>>> I used to make.
>>>>
>>>> What is your favourite?
>>>
>>> Boston Clam Chowder.
>>
>> I have never made that!!! Do you have a recipe?
>
>
> Not really, I just make it the way I like it, with lots of clams, clam
> juice, sauteed celery, garlic, onion, diced potato, salt, pepper, half and
> half and some cream, thicken to your taste. I usually add a couple of
> slices of crumbled crisp bacon toward the end of cook time because I
> really don't care to taste too much bacon flavor in it.There are a lot of
> exact recipes online, pretty much alike as a rule. I know you're a good
> cook, so you know what to do. :-)

Thanks, Cheri, it sounds pretty good! I don't know if I can get clams, but
then I have never looked for them so who knows
They are now on my list

--
http://www.helpforheroes.org.uk/shop/

On Wednesday, January 14, 2015 at 2:58:56 AM UTC-6, sf wrote:
> On Tue, 13 Jan 2015 13:11:12 -0800 (PST), Bryan-TGWWW
> > wrote:
>
> > On Tuesday, January 13, 2015 at 11:12:38 AM UTC-6, Cheri wrote:
> > > "Ophelia" > wrote in message
> > > ...
> > > > Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a long
> > > > time since I had made one and it made me think of other cream soups I used
> > > > to make.
> > > >
> > > > What is your favourite?
> > >
> > > Boston Clam Chowder.
> >
> > That was what I was thinking too.
> > Creamy chicken mushroom is nice as well.
> >
> I saw this recipe yesterday and thought it should go on the short list
> of what to make soon.
> http://damndelicious.net/2015/01/10/...mushroom-soup/
>
The cooking time for the celery is *way* too short. Under-cooked celery
in soup is unacceptable. The carrots would be under-cooked as well.
Subbing half&half for cream for any reason other than, "OMG, I just
realized we are out of heavy cream; I guess I'll have to use H&H," is also
wrong.
Otherwise that looks good.
>
--Bryan

Ophelia wrote:
>
> "Cheri" > wrote in message
> ...
> >
> > "Ophelia" > wrote in message
> > ...
> >>
> >>
> >> "Cheri" > wrote in message
> >> ...
> >>>
> >>> "Ophelia" > wrote in message
> >>> ...
> >>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
> >>>> long time since I had made one and it made me think of other cream
> >>>> soups
> >>>> I used to make.
> >>>>
> >>>> What is your favourite?
> >>>
> >>> Boston Clam Chowder.
> >>
> >> I have never made that!!! Do you have a recipe?
> >
> >
> > Not really, I just make it the way I like it, with lots of clams, clam
> > juice, sauteed celery, garlic, onion, diced potato, salt, pepper, half and
> > half and some cream, thicken to your taste. I usually add a couple of
> > slices of crumbled crisp bacon toward the end of cook time because I
> > really don't care to taste too much bacon flavor in it.There are a lot of
> > exact recipes online, pretty much alike as a rule. I know you're a good
> > cook, so you know what to do. :-)
>
> Thanks, Cheri, it sounds pretty good! I don't know if I can get clams, but
> then I have never looked for them so who knows
> They are now on my list


Hi Ophelia,
If you can't get live clams, look for frozen. Don't buy canned clams
to make your own chowder. You might as well just buy a finished canned
version and heat it up. ;0

PS - Progresso soup does a pretty good version of New England (Boston)
clam chowder and also the Manhattan style. I like the NE version
better than the tomato based Manhattan. I've even combined the two for
a "pink" clam chowder and it's good. I still prefer the clear clam
chowder that's popular in Virginia and eastern North Carolina. I've
never seen that sold in a can but that's what I make when I'm in the
mood for clam chowder.

G.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Cheri" > wrote in message
>> ...
>> >
>> > "Ophelia" > wrote in message
>> > ...
>> >>
>> >>
>> >> "Cheri" > wrote in message
>> >> ...
>> >>>
>> >>> "Ophelia" > wrote in message
>> >>> ...
>> >>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is
>> >>>> a
>> >>>> long time since I had made one and it made me think of other cream
>> >>>> soups
>> >>>> I used to make.
>> >>>>
>> >>>> What is your favourite?
>> >>>
>> >>> Boston Clam Chowder.
>> >>
>> >> I have never made that!!! Do you have a recipe?
>> >
>> >
>> > Not really, I just make it the way I like it, with lots of clams, clam
>> > juice, sauteed celery, garlic, onion, diced potato, salt, pepper, half
>> > and
>> > half and some cream, thicken to your taste. I usually add a couple of
>> > slices of crumbled crisp bacon toward the end of cook time because I
>> > really don't care to taste too much bacon flavor in it.There are a lot
>> > of
>> > exact recipes online, pretty much alike as a rule. I know you're a good
>> > cook, so you know what to do. :-)
>>
>> Thanks, Cheri, it sounds pretty good! I don't know if I can get clams,
>> but
>> then I have never looked for them so who knows
>> They are now on my list
>
>
> Hi Ophelia,
> If you can't get live clams, look for frozen. Don't buy canned clams
> to make your own chowder. You might as well just buy a finished canned
> version and heat it up. ;0

Thanks for the good advice, Gary!

>
> PS - Progresso soup does a pretty good version of New England (Boston)
> clam chowder and also the Manhattan style. I like the NE version
> better than the tomato based Manhattan. I've even combined the two for
> a "pink" clam chowder and it's good. I still prefer the clear clam
> chowder that's popular in Virginia and eastern North Carolina. I've
> never seen that sold in a can but that's what I make when I'm in the
> mood for clam chowder.

I haven't seen any 'Progresso' stuff here.

--
http://www.helpforheroes.org.uk/shop/

In article >,
says...
>
> On Tue, 13 Jan 2015 11:27:06 -0700, graham > wrote:
>
> >On 13/01/2015 7:55 AM, Ophelia wrote:
> >> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
> >> long time since I had made one and it made me think of other cream soups
> >> I used to make.
> >>
> >> What is your favourite?
> >>
> >>
> >>
> >Curried parsnip.
> >Graham
>
> That sounds a nice combo.

One of my favourites. You can also pad it out with red lentils for some
protein, meal in a bowl.

Janet UK

On Wednesday, January 14, 2015 at 6:05:10 AM UTC-6, Gary wrote:
>
>
> Hi Ophelia,
> If you can't get live clams, look for frozen. Don't buy canned clams
> to make your own chowder. You might as well just buy a finished canned
> version and heat it up. ;0
>
While frozen everything is better than canned, that's a bit of an
exaggeration. One can make good clam chowder with canned, just not
great clam chowder. Asian markets seem to have live clams most of
the time.
>
> PS - Progresso soup does a pretty good version of New England (Boston)
> clam chowder and also the Manhattan style. I like the NE version
> better than the tomato based Manhattan. I've even combined the two for
> a "pink" clam chowder and it's good.
>
I think the Progresso NE style is awful. In fact, I can't think of a
single Progresso soup that I really like.

I can imagine the pink chowder being off-putting to some folks because
of the appearance.
>
> G.

Bryan
https://www.flickr.com/photos/36178182@N08/16272298112/

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
>>>>> long time since I had made one and it made me think of other cream
>>>>> soups
>>>>> I used to make.
>>>>>
>>>>> What is your favourite?
>>>>
>>>> Boston Clam Chowder.
>>>
>>> I have never made that!!! Do you have a recipe?
>>
>>
>> Not really, I just make it the way I like it, with lots of clams, clam
>> juice, sauteed celery, garlic, onion, diced potato, salt, pepper, half
>> and half and some cream, thicken to your taste. I usually add a couple of
>> slices of crumbled crisp bacon toward the end of cook time because I
>> really don't care to taste too much bacon flavor in it.There are a lot of
>> exact recipes online, pretty much alike as a rule. I know you're a good
>> cook, so you know what to do. :-)
>
> Thanks, Cheri, it sounds pretty good! I don't know if I can get clams,
> but then I have never looked for them so who knows
> They are now on my list

I don't kinow about your country, but canned clams should be everywhere.

Cheri

"Gary" > wrote in message ...

> Hi Ophelia,
> If you can't get live clams, look for frozen. Don't buy canned clams
> to make your own chowder. You might as well just buy a finished canned
> version and heat it up. ;0

No, canned clams are wonderful in clam chowder, look for ones packed in clam
juice, and I usually buy an extra bottle of clam juice as well. I've never
tasted a canned clam chowder that I cared much for, but YMMV.

Cheri

"Cheri" > wrote in message
...
>
> "Gary" > wrote in message
> ...
>
>> Hi Ophelia,
>> If you can't get live clams, look for frozen. Don't buy canned clams
>> to make your own chowder. You might as well just buy a finished canned
>> version and heat it up. ;0
>
> No, canned clams are wonderful in clam chowder, look for ones packed in
> clam juice, and I usually buy an extra bottle of clam juice as well. I've
> never tasted a canned clam chowder that I cared much for, but YMMV.

LOL ok I will see what I can find)

Which would you buy if you have the choice?


--
http://www.helpforheroes.org.uk/shop/

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
>>>>>> long time since I had made one and it made me think of other cream
>>>>>> soups
>>>>>> I used to make.
>>>>>>
>>>>>> What is your favourite?
>>>>>
>>>>> Boston Clam Chowder.
>>>>
>>>> I have never made that!!! Do you have a recipe?
>>>
>>>
>>> Not really, I just make it the way I like it, with lots of clams, clam
>>> juice, sauteed celery, garlic, onion, diced potato, salt, pepper, half
>>> and half and some cream, thicken to your taste. I usually add a couple
>>> of slices of crumbled crisp bacon toward the end of cook time because I
>>> really don't care to taste too much bacon flavor in it.There are a lot
>>> of exact recipes online, pretty much alike as a rule. I know you're a
>>> good cook, so you know what to do. :-)
>>
>> Thanks, Cheri, it sounds pretty good! I don't know if I can get clams,
>> but then I have never looked for them so who knows
>> They are now on my list
>
> I don't kinow about your country, but canned clams should be everywhere.

I expect they are, I have just never looked

--
http://www.helpforheroes.org.uk/shop/

On 1/14/2015 12:32 PM, Cheri wrote:
>
> "Gary" > wrote in message
> ...
>
>> Hi Ophelia,
>> If you can't get live clams, look for frozen. Don't buy canned clams
>> to make your own chowder. You might as well just buy a finished canned
>> version and heat it up. ;0
>
> No, canned clams are wonderful in clam chowder, look for ones packed in
> clam juice, and I usually buy an extra bottle of clam juice as well.
> I've never tasted a canned clam chowder that I cared much for, but YMMV.
>
> Cheri

I agree, Cheri, canned clams aren't bad at all for something like
chowder.

Jill

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Gary" > wrote in message
>> ...
>>
>>> Hi Ophelia,
>>> If you can't get live clams, look for frozen. Don't buy canned clams
>>> to make your own chowder. You might as well just buy a finished canned
>>> version and heat it up. ;0
>>
>> No, canned clams are wonderful in clam chowder, look for ones packed in
>> clam juice, and I usually buy an extra bottle of clam juice as well. I've
>> never tasted a canned clam chowder that I cared much for, but YMMV.
>
> LOL ok I will see what I can find)
>
> Which would you buy if you have the choice?

I like Snow's Chopped Clams the best.

Cheri

"jmcquown" > wrote in message
...
> On 1/14/2015 12:32 PM, Cheri wrote:
>>
>> "Gary" > wrote in message
>> ...
>>
>>> Hi Ophelia,
>>> If you can't get live clams, look for frozen. Don't buy canned clams
>>> to make your own chowder. You might as well just buy a finished canned
>>> version and heat it up. ;0
>>
>> No, canned clams are wonderful in clam chowder, look for ones packed in
>> clam juice, and I usually buy an extra bottle of clam juice as well.
>> I've never tasted a canned clam chowder that I cared much for, but YMMV.
>>
>> Cheri
>
> I agree, Cheri, canned clams aren't bad at all for something like chowder.
>
>
> Jill

Yes, I've never had any complaints. Once when we were at Sunset Beach in CA
many years ago, we gathered a lot fresh clams which were extremely good in
chowder and deep fried clam strips, but not since. Canned works. :-)

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Gary" > wrote in message
>>> ...
>>>
>>>> Hi Ophelia,
>>>> If you can't get live clams, look for frozen. Don't buy canned clams
>>>> to make your own chowder. You might as well just buy a finished canned
>>>> version and heat it up. ;0
>>>
>>> No, canned clams are wonderful in clam chowder, look for ones packed in
>>> clam juice, and I usually buy an extra bottle of clam juice as well.
>>> I've never tasted a canned clam chowder that I cared much for, but YMMV.
>>
>> LOL ok I will see what I can find)
>>
>> Which would you buy if you have the choice?
>
> I like Snow's Chopped Clams the best.

Right ) Actually I meant between fresh/frozen and canned? )))


--
http://www.helpforheroes.org.uk/shop/

On Wed, 14 Jan 2015 03:33:11 -0800 (PST), Bryan-TGWWW
> wrote:

> On Wednesday, January 14, 2015 at 2:58:56 AM UTC-6, sf wrote:
> > On Tue, 13 Jan 2015 13:11:12 -0800 (PST), Bryan-TGWWW
> > > wrote:
> >
> > > On Tuesday, January 13, 2015 at 11:12:38 AM UTC-6, Cheri wrote:
> > > > "Ophelia" > wrote in message
> > > > ...
> > > > > Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a long
> > > > > time since I had made one and it made me think of other cream soups I used
> > > > > to make.
> > > > >
> > > > > What is your favourite?
> > > >
> > > > Boston Clam Chowder.
> > >
> > > That was what I was thinking too.
> > > Creamy chicken mushroom is nice as well.
> > >
> > I saw this recipe yesterday and thought it should go on the short list
> > of what to make soon.
> > http://damndelicious.net/2015/01/10/...mushroom-soup/
> >
> The cooking time for the celery is *way* too short. Under-cooked celery
> in soup is unacceptable. The carrots would be under-cooked as well.
> Subbing half&half for cream for any reason other than, "OMG, I just
> realized we are out of heavy cream; I guess I'll have to use H&H," is also
> wrong.
> Otherwise that looks good.
> >

That is a very poor criticism because you're expecting everyone to
want their food cooked exactly the way you cook your own. Don't want
your veggies "to the tooth"? There's an easy fix for that, cook them
longer. Surely you're not a novice who feels compelled to follow a
recipe word for word without adjusting it for personal taste.

In any case, my mushroom soup would NOT have chunks of carrot or
celery in it. However, they are part of the chicken stock that I make
and they are strained out before using. I always have half & half in
the refrigerator and only have heavy cream during the holidays, so the
use of half & half isn't an issue for me.

In fact, having heavy cream on hand is so unusual that when I saw this
recipe, it was "OMG I have heavy cream, I'm making this tonight".
http://damndelicious.net/2014/09/13/...hroom-skillet/
Because I have my own strong opinions about the food I cook, I used
boneless, skinless chicken thighs because I HATE floppy chicken skin
and I don't want to deal with bones. I made the recipe my way and I
thought it was delicious. YMMV

--
A kitchen without a cook is just a room.

On Wed, 14 Jan 2015 11:14:32 -0000, "Ophelia"
> wrote:

>
>
> "graham" > wrote in message
> ...
> > On 13/01/2015 2:33 PM, Miss Kitty wrote:
> >> On Tuesday, January 13, 2015 at 12:26:48 PM UTC-6, graham wrote:
> >>> On 13/01/2015 7:55 AM, Ophelia wrote:
> >>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
> >>>> long time since I had made one and it made me think of other cream
> >>>> soups
> >>>> I used to make.
> >>>>
> >>>> What is your favourite?
> >>>>
> >>>>
> >>>>
> >>> Curried parsnip.
> >>> Graham
> >>
> >> That sounds interesting, do you have a recipe to share?
> >>
> > No. I always wing it. It's usually 2-3 parsnips and a couple of russet
> > (baker) potatoes with an onion. Sweated in a little oil then simmered in
> > stock until the veges are really soft. Curry added to taste, S&P,
> > sometimes a bit of cream or yoghurt added then blitzed.
>
> I was fine until the curry But it still looks good anyway

Why else would I be called "curried" parsnip?

--
A kitchen without a cook is just a room.

On Wed, 14 Jan 2015 07:04:30 -0500, Gary > wrote:

> Hi Ophelia,
> If you can't get live clams, look for frozen. Don't buy canned clams
> to make your own chowder. You might as well just buy a finished canned
> version and heat it up. ;0
>
>
I totally distrust frozen bivalves. You never know it one was dead
before freezing <shudder> and they taste awful.

--
A kitchen without a cook is just a room.

On Wed, 14 Jan 2015 05:30:41 -0800 (PST), Bryan-TGWWW
> wrote:

> While frozen everything is better than canned, that's a bit of an
> exaggeration. One can make good clam chowder with canned, just not
> great clam chowder.

Absolutely a difference between fresh and canned. Frozen bivalves?
Not on your life.

> Asian markets seem to have live clams most of the time.

She'll need to check with a fish monger.


--
A kitchen without a cook is just a room.

On 14/01/2015 7:15 PM, Bruce wrote:
> On Wed, 14 Jan 2015 18:02:26 -0800, sf > wrote:
>
>> On Wed, 14 Jan 2015 07:04:30 -0500, Gary > wrote:
>>
>>> Hi Ophelia,
>>> If you can't get live clams, look for frozen. Don't buy canned clams
>>> to make your own chowder. You might as well just buy a finished canned
>>> version and heat it up. ;0
>>>
>>>
>> I totally distrust frozen bivalves. You never know it one was dead
>> before freezing <shudder> and they taste awful.
>
> I agree, but if you're far from the ocean, the only other alternative
> may be prairie oysters.
>
You have balls to suggest that!
Graham

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "Gary" > wrote in message
>>>> ...
>>>>
>>>>> Hi Ophelia,
>>>>> If you can't get live clams, look for frozen. Don't buy canned clams
>>>>> to make your own chowder. You might as well just buy a finished canned
>>>>> version and heat it up. ;0
>>>>
>>>> No, canned clams are wonderful in clam chowder, look for ones packed in
>>>> clam juice, and I usually buy an extra bottle of clam juice as well.
>>>> I've never tasted a canned clam chowder that I cared much for, but
>>>> YMMV.
>>>
>>> LOL ok I will see what I can find)
>>>
>>> Which would you buy if you have the choice?
>>
>> I like Snow's Chopped Clams the best.
>
> Right ) Actually I meant between fresh/frozen and canned? )))

I like fresh, but don't have them around here, so canned is good.

Cheri

"sf" > wrote in message
...
> On Wed, 14 Jan 2015 07:04:30 -0500, Gary > wrote:
>
>> Hi Ophelia,
>> If you can't get live clams, look for frozen. Don't buy canned clams
>> to make your own chowder. You might as well just buy a finished canned
>> version and heat it up. ;0
>>
>>
> I totally distrust frozen bivalves. You never know it one was dead
> before freezing <shudder> and they taste awful.

I was going to say the same thing actually.

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>>
>>>>> "Gary" > wrote in message
>>>>> ...
>>>>>
>>>>>> Hi Ophelia,
>>>>>> If you can't get live clams, look for frozen. Don't buy canned clams
>>>>>> to make your own chowder. You might as well just buy a finished
>>>>>> canned
>>>>>> version and heat it up. ;0
>>>>>
>>>>> No, canned clams are wonderful in clam chowder, look for ones packed
>>>>> in clam juice, and I usually buy an extra bottle of clam juice as
>>>>> well. I've never tasted a canned clam chowder that I cared much for,
>>>>> but YMMV.
>>>>
>>>> LOL ok I will see what I can find)
>>>>
>>>> Which would you buy if you have the choice?
>>>
>>> I like Snow's Chopped Clams the best.
>>
>> Right ) Actually I meant between fresh/frozen and canned? )))
>
> I like fresh, but don't have them around here, so canned is good.

Fairynuff, thanks)))
--
http://www.helpforheroes.org.uk/shop/

Cheri wrote:
>sf wrote:
>>Gary wrote:
>>
>>> Hi Ophelia,
>>> If you can't get live clams, look for frozen. Don't buy canned clams
>>> to make your own chowder. You might as well just buy a finished canned
>>> version and heat it up. ;0
>>>
>> I totally distrust frozen bivalves. You never know it one was dead
>> before freezing <shudder> and they taste awful.
>
>I was going to say the same thing actually.
>
>Cheri

Udder nonsense... even though live clams are readily available on Lung
Guyland these are excellent, sold at most markets in their familiar
container and what most home cooks and restaurants prefer:
http://doxseelegend.com/LONG%20ISLAN...ea_clam_co.htm

"Brooklyn1" > wrote in message
...
> Cheri wrote:
>>sf wrote:
>>>Gary wrote:
>>>
>>>> Hi Ophelia,
>>>> If you can't get live clams, look for frozen. Don't buy canned clams
>>>> to make your own chowder. You might as well just buy a finished canned
>>>> version and heat it up. ;0
>>>>
>>> I totally distrust frozen bivalves. You never know it one was dead
>>> before freezing <shudder> and they taste awful.
>>
>>I was going to say the same thing actually.
>>
>>Cheri
>
> Udder nonsense... even though live clams are readily available on Lung
> Guyland these are excellent, sold at most markets in their familiar
> container and what most home cooks and restaurants prefer:
> http://doxseelegend.com/LONG%20ISLAN...ea_clam_co.htm

I don't live there, and the ones I have tried are awful. How would you
actually know what is sold at most markets across the country? Exactly.

Cheri

> wrote in message
news
> That's fine - if you live in an area where they are available. I'd be
> surprised if O could find fresh clams in her area, though she might
> get lucky and find cockles which would make an excellent chowder. In
> southern parts of the UK one might find something called Queens,
> always hard to come by but delicious, something like a scallop.

Canned clams are fine and probably easy for her to find. They also make an
excellent clam chowder.

Cheri

"Cheri" > wrote in message
...
>
> > wrote in message
> news >
>> That's fine - if you live in an area where they are available. I'd be
>> surprised if O could find fresh clams in her area, though she might
>> get lucky and find cockles which would make an excellent chowder. In
>> southern parts of the UK one might find something called Queens,
>> always hard to come by but delicious, something like a scallop.
>
> Canned clams are fine and probably easy for her to find. They also make an
> excellent clam chowder.

I shall be in a supermarket early next week and they are on my list)

--
http://www.helpforheroes.org.uk/shop/

On Wednesday, January 14, 2015 at 12:30:48 PM UTC-5, Cheri wrote:
> "Ophelia" > wrote in message
> ...
> >
> >
> > "Cheri" > wrote in message
> > ...
> >>
> >> "Ophelia" > wrote in message
> >> ...
> >>>
> >>>
> >>> "Cheri" > wrote in message
> >>> ...
> >>>>
> >>>> "Ophelia" > wrote in message
> >>>> ...
> >>>>> Yesterday I made a lovely Leek, Potato and Bacon cream soup. It is a
> >>>>> long time since I had made one and it made me think of other cream
> >>>>> soups
> >>>>> I used to make.
> >>>>>
> >>>>> What is your favourite?
> >>>>
> >>>> Boston Clam Chowder.
> >>>
> >>> I have never made that!!! Do you have a recipe?
> >>
> >>
> >> Not really, I just make it the way I like it, with lots of clams, clam
> >> juice, sauteed celery, garlic, onion, diced potato, salt, pepper, half
> >> and half and some cream, thicken to your taste. I usually add a couple of
> >> slices of crumbled crisp bacon toward the end of cook time because I
> >> really don't care to taste too much bacon flavor in it.There are a lot of
> >> exact recipes online, pretty much alike as a rule. I know you're a good
> >> cook, so you know what to do. :-)
> >
> > Thanks, Cheri, it sounds pretty good! I don't know if I can get clams,
> > but then I have never looked for them so who knows
> > They are now on my list
>
> I don't kinow about your country, but canned clams should be everywhere.
>
> Cheri

I keep a can of clams on hand plus a bottle of clam juice for those days when I am out of everything and don't want to make a store run. They're not half bad.

On Thu, 15 Jan 2015 08:49:43 -0800, "Cheri" >
wrote:

>
> wrote in message
>news >
>> That's fine - if you live in an area where they are available. I'd be
>> surprised if O could find fresh clams in her area, though she might
>> get lucky and find cockles which would make an excellent chowder. In
>> southern parts of the UK one might find something called Queens,
>> always hard to come by but delicious, something like a scallop.
>
>Canned clams are fine and probably easy for her to find. They also make an
>excellent clam chowder.
>
>Cheri

Canned clams are vile, even to a TIADer.... bottled clam juice is just
as vile... save your money by substituting used douche fluid.

On Thu, 15 Jan 2015 08:48:13 -0800, "Cheri" >
wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> Cheri wrote:
>>>sf wrote:
>>>>Gary wrote:
>>>>
>>>>> Hi Ophelia,
>>>>> If you can't get live clams, look for frozen. Don't buy canned clams
>>>>> to make your own chowder. You might as well just buy a finished canned
>>>>> version and heat it up. ;0
>>>>>
>>>> I totally distrust frozen bivalves. You never know it one was dead
>>>> before freezing <shudder> and they taste awful.
>>>
>>>I was going to say the same thing actually.
>>>
>>>Cheri
>>
>> Udder nonsense... even though live clams are readily available on Lung
>> Guyland these are excellent, sold at most markets in their familiar
>> container and what most home cooks and restaurants prefer:
>> http://doxseelegend.com/LONG%20ISLAN...ea_clam_co.htm
>
>I don't live there, and the ones I have tried are awful. How would you
>actually know what is sold at most markets across the country? Exactly.
>
>Cheri

Doxee frozen clams are sold throughout the US and Canada, Most
restaurant supply emporiums carry them.

On Thu, 15 Jan 2015 08:48:13 -0800, "Cheri" >
wrote:

>
> "Brooklyn1" > wrote in message
> ...
> > Cheri wrote:
> >>sf wrote:
> >>>Gary wrote:
> >>>
> >>>> Hi Ophelia,
> >>>> If you can't get live clams, look for frozen. Don't buy canned clams
> >>>> to make your own chowder. You might as well just buy a finished canned
> >>>> version and heat it up. ;0
> >>>>
> >>> I totally distrust frozen bivalves. You never know it one was dead
> >>> before freezing <shudder> and they taste awful.
> >>
> >>I was going to say the same thing actually.
> >>
> >>Cheri
> >
> > Udder nonsense... even though live clams are readily available on Lung
> > Guyland these are excellent, sold at most markets in their familiar
> > container and what most home cooks and restaurants prefer:
> > http://doxseelegend.com/LONG%20ISLAN...ea_clam_co.htm
>
> I don't live there, and the ones I have tried are awful. How would you
> actually know what is sold at most markets across the country? Exactly.
>
Has anyone in the US said that they can't find fresh clams, oysters or
mussels? You and I said we don't trust frozen. I can name one person
who posts here who has talked about how wonderful *frozen* green lip
mussels are in the past. That's what I tried frozen before I could
find them live locally. Both times, I threw them out because most
didn't open after being heated and there's no way I'm going to eat a
bivalve that doesn't open properly. Maybe that's why so many people
get food poisoning and I don't.

--
A kitchen without a cook is just a room

On Thu, 15 Jan 2015 08:49:43 -0800, "Cheri" >
wrote:

>
> > wrote in message
> news >
> > That's fine - if you live in an area where they are available. I'd be
> > surprised if O could find fresh clams in her area, though she might
> > get lucky and find cockles which would make an excellent chowder. In
> > southern parts of the UK one might find something called Queens,
> > always hard to come by but delicious, something like a scallop.
>
> Canned clams are fine and probably easy for her to find. They also make an
> excellent clam chowder.
>
Agree. Agree with cockles too, it won't be *clam* chowder - but so
what? If she doesn't find any bivalves for her chowder, there are
plenty of other types of chowder to make.

--
A kitchen without a cook is just a room

On Thu, 15 Jan 2015 16:58:47 -0000, "Ophelia"
> wrote:

>
>
> "Cheri" > wrote in message
> ...
> >
> > > wrote in message
> > news > >
> >> That's fine - if you live in an area where they are available. I'd be
> >> surprised if O could find fresh clams in her area, though she might
> >> get lucky and find cockles which would make an excellent chowder. In
> >> southern parts of the UK one might find something called Queens,
> >> always hard to come by but delicious, something like a scallop.
> >
> > Canned clams are fine and probably easy for her to find. They also make an
> > excellent clam chowder.
>
> I shall be in a supermarket early next week and they are on my list)

It sounds like you should put an alternative ingredient on your list.

--
A kitchen without a cook is just a room