I will go to New England!
Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh shucked clams, using only canned clams. Fresh clams in the shell are expensive here.

On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> I will go to New England!
> Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh shucked clams, using only canned clams. Fresh clams in the shell are expensive here.
My fave vacation spot is bar harbor. Not cheap there either.

On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> I will go to New England!

No, you won't. That would require too much organization for you.

> Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh shucked clams, using only canned clams. Fresh clams in the shell are expensive here.

Don't used canned clams. If you can't get fresh, use frozen.

Cindy Hamilton

On 2020-11-15 4:42 p.m., Thomas wrote:
> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5,
> wrote:
>> I will go to New England! Has anyone made this dish with freshly
>> shucked clams? If so, is the chowder better than if canned clams
>> are used? I've never used fresh shucked clams, using only canned
>> clams. Fresh clams in the shell are expensive here.
> My fave vacation spot is bar harbor. Not cheap there either.
>

That was where I learned to love lobster. It was back in the 80s and
lobster cost more per pound back then than it does now. I had had it
once at a buffet dinner. I realize that a buffet is not a good place to
expect good seafood of any type, but I had never had it and it wasn't
costing me any extra to eat it. I was not impressed and didn't see the
point in paying a lot for something that was not at all impressive.

I gave it another chance about 5 years later we were in Bar Harbor and
ate at Galyne's, right on the waterfront. It was delicious. We went
from there to Nova Scotia and Prince Edward Island and I had lobster a
few more times.

wrote:

> I will go to New England!
> Has anyone made this dish with freshly shucked clams? If so, is the
> chowder better than if canned clams are used? I've never used fresh
> shucked clams, using only canned clams. Fresh clams in the shell are
> expensive here.

I have, mostly the local chesapeake ones. Good eating!

" wrote:
>
> I will go to New England!
> Has anyone made this dish with freshly shucked clams? If so,
> is the chowder better than if canned clams are used? I've
> never used fresh shucked clams, using only canned clams.
> Fresh clams in the shell are expensive here.

Fresh clams will always be superior. Don't buy them at
a grocery store though. Either buy them at a seafood store
or dig them yourself.

When you buy them, be sure to let the person there show
you how to open one...or just pay them to open all for you.
Save the juice too for chowder.

I have a good local recipe for "clear clam chowder"
if you're interested.

On Monday, November 16, 2020 at 8:25:25 AM UTC-5, Gary wrote:
> " wrote:
> >
> > I will go to New England!
> > Has anyone made this dish with freshly shucked clams? If so,
> > is the chowder better than if canned clams are used? I've
> > never used fresh shucked clams, using only canned clams.
> > Fresh clams in the shell are expensive here.
> Fresh clams will always be superior. Don't buy them at
> a grocery store though. Either buy them at a seafood store
> or dig them yourself.

Mmmm. Mississippi River clams. I can taste the carbon tetrachloride
tang.

Cindy Hamilton

Cindy Hamilton wrote :
> On Monday, November 16, 2020 at 8:25:25 AM UTC-5, Gary wrote:
>> " wrote:
>>>
>>> I will go to New England!
>>> Has anyone made this dish with freshly shucked clams? If so,
>>> is the chowder better than if canned clams are used? I've
>>> never used fresh shucked clams, using only canned clams.
>>> Fresh clams in the shell are expensive here.
>> Fresh clams will always be superior. Don't buy them at
>> a grocery store though. Either buy them at a seafood store
>> or dig them yourself.
>
> Mmmm. Mississippi River clams. I can taste the carbon tetrachloride
> tang.
>
> Cindy Hamilton
>
If you put your ear on my thigh you can smell the sea.

On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> I will go to New England!
> Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh
> shucked clams, using only canned clams. Fresh clams in the
> shell are expensive here.

A "bull rake" would help, but game & wildlife authorities might not let you catch more than 100 clams at a time.

Transition Zone wrote:
>
> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> > I will go to New England!
> > Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh
> > shucked clams, using only canned clams. Fresh clams in the
> > shell are expensive here.
>
> A "bull rake" would help, but game & wildlife authorities
> might not let you catch more than 100 clams at a time.

Who the hell would want anywhere near that amount anyway
except for commercial clammers?

That assumes you want to dig up your own clams.
A "bull rake" (never heard that term) is known here as
a "clam rake." It's a rake with slightly curved long tines.
That's hard work using one too. I tried it once and only once.

Underwater clams are slightly easier but low tide no
water raking would be almost impossible with the hard
packed sand.

I used to get my own in a local bay. Had to wade way
off-shore at low tide. Water was about waist deep.
I would just dig my toes into the sand and find one
immediately, then reach down and pick it up. They were
everywhere.

I'd only collect a dozen or so. Plenty for me.
I did this for several years until I started seeing
all the shark documentaries, especially about bull sharks.

Here I was standing in waist deep water almost 1/4 mile
from shore and all alone. I was a bull shark dinner just
waiting to be discovered.

I buy mine at the local seafood store now. No worries.

On Tuesday, November 17, 2020 at 7:28:07 AM UTC-5, Gary wrote:
> Transition Zone wrote:
> >
> > On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> > > I will go to New England!
> > > Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh
> > > shucked clams, using only canned clams. Fresh clams in the
> > > shell are expensive here.
> >
> > A "bull rake" would help, but game & wildlife authorities
> > might not let you catch more than 100 clams at a time.
> Who the hell would want anywhere near that amount anyway
> except for commercial clammers?

Other than if you 're just a loner, a crowd likes fresh clams in clam chowder. So you find them along the beach quickly and take them back and cook them.

> That assumes you want to dig up your own clams.
> A "bull rake" (neer heard that term) is known here as
> a "clam rake." It's a rake with slightly curved long tines.
> That's hard work using one too. I tried it once and only once.
>
> Underwater clams are slightly easier but low tide no
> water raking would be almost impossible with the hard
> packed sand.
>
> I used to get my own in a local bay. Had to wade way
> off-shore at low tide. Water was about waist deep.
> I would just dig my toes into the sand and find one
> immediately, then reach down and pick it up. They were
> everywhere.

Some beaches are like that.

> I'd only collect a dozen or so. Plenty for me.
> I did this for several years until I started seeing
> all the shark documentaries, especially about bull sharks.

Even relatively young sharks or even barracuda can get you in just ankle-deep water. Just ankle-deep.

> Here I was standing in waist deep water almost 1/4 mile
> from shore and all alone. I was a bull shark dinner just
> waiting to be discovered.
>
> I buy mine at the local seafood store now. No worries.

On Tue, 17 Nov 2020 07:28:06 -0500, Gary > wrote:

>Transition Zone wrote:
>>
>> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
>> > I will go to New England!
>> > Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh
>> > shucked clams, using only canned clams. Fresh clams in the
>> > shell are expensive here.
>>
>> A "bull rake" would help, but game & wildlife authorities
>> might not let you catch more than 100 clams at a time.
>
>Who the hell would want anywhere near that amount anyway
>except for commercial clammers?
>
>That assumes you want to dig up your own clams.
>A "bull rake" (never heard that term) is known here as
>a "clam rake." It's a rake with slightly curved long tines.
>That's hard work using one too. I tried it once and only once.
>
>Underwater clams are slightly easier but low tide no
>water raking would be almost impossible with the hard
>packed sand.
>
>I used to get my own in a local bay. Had to wade way
>off-shore at low tide. Water was about waist deep.
>I would just dig my toes into the sand and find one
>immediately, then reach down and pick it up. They were
>everywhere.
>
>I'd only collect a dozen or so. Plenty for me.
>I did this for several years until I started seeing
>all the shark documentaries, especially about bull sharks.
>
>Here I was standing in waist deep water almost 1/4 mile
>from shore and all alone. I was a bull shark dinner just
>waiting to be discovered.
>
>I buy mine at the local seafood store now. No worries.

I used to collect them on a beach near our cottage. If I went as the
tide went out and the sand was still wet, a toilet plunger made easy
work of harvesting them

Transition Zone wrote:
> Even relatively young sharks or even barracuda can get you
> in just ankle-deep water. Just ankle-deep.

I've spend much of my (leisure time) life in the ocean as
potential shark bait. (50 years) I've seen a few sharks and
I'm sure many more sharks have seen me.

Only knowingly threatened once but not attacked. Whew!

Lucretia Borgia wrote:
> I used to collect them on a beach near our cottage. If I went as the
> tide went out and the sand was still wet, a toilet plunger made easy
> work of harvesting them

A toilet plunger? WTH?

Gary wrote:
>
> Lucretia Borgia wrote:
> > I used to collect them on a beach near our cottage. If I went as the
> > tide went out and the sand was still wet, a toilet plunger made easy
> > work of harvesting them
>
> A toilet plunger? WTH?

you're kidding, right?

On Tue, 17 Nov 2020 09:10:58 -0500, Gary > wrote:

>Gary wrote:
>>
>> Lucretia Borgia wrote:
>> > I used to collect them on a beach near our cottage. If I went as the
>> > tide went out and the sand was still wet, a toilet plunger made easy
>> > work of harvesting them
>>
>> A toilet plunger? WTH?
>
>you're kidding, right?

Nope, worked really well but the sand had to be still wet IOW tide had
just receded from that spot.

On Tuesday, November 17, 2020 at 8:56:25 AM UTC-5, Lucretia Borgia wrote:
> On Tue, 17 Nov 2020 07:28:06 -0500, Gary > wrote:
>
> >Transition Zone wrote:
> >>
> >> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> >> > I will go to New England!
> >> > Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh
> >> > shucked clams, using only canned clams. Fresh clams in the
> >> > shell are expensive here.
> >>
> >> A "bull rake" would help, but game & wildlife authorities
> >> might not let you catch more than 100 clams at a time.
> >
> >Who the hell would want anywhere near that amount anyway
> >except for commercial clammers?
> >
> >That assumes you want to dig up your own clams.
> >A "bull rake" (never heard that term) is known here as
> >a "clam rake." It's a rake with slightly curved long tines.
> >That's hard work using one too. I tried it once and only once.
> >
> >Underwater clams are slightly easier but low tide no
> >water raking would be almost impossible with the hard
> >packed sand.
> >
> >I used to get my own in a local bay. Had to wade way
> >off-shore at low tide. Water was about waist deep.
> >I would just dig my toes into the sand and find one
> >immediately, then reach down and pick it up. They were
> >everywhere.
> >
> >I'd only collect a dozen or so. Plenty for me.
> >I did this for several years until I started seeing
> >all the shark documentaries, especially about bull sharks.
> >
> >Here I was standing in waist deep water almost 1/4 mile
> >from shore and all alone. I was a bull shark dinner just
> >waiting to be discovered.
> >
> >I buy mine at the local seafood store now. No worries.
>
> I used to collect them on a beach near our cottage. If I went as the
> tide went out

That's how you can pick crabs up off of the jetties after midnight.

On Sunday, November 15, 2020 at 3:42:57 PM UTC-6, Cindy Hamilton wrote:
> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> > I will go to New England!
> No, you won't. That would require too much organization for you.
> > Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh shucked clams, using only canned clams. Fresh clams in the shell are expensive here.
> Don't used canned clams. If you can't get fresh, use frozen.

I like canned clams. I can imagine that frozen would be even better, because that's
pretty much always the case. For a quick lunch, I'll add a can of clams, a little cream,
some white pepper and sometimes a little cornstarch and maybe a tiny pinch of celery
salt to a can of Campbell's Chunky clam chowder. Sure, I wouldn't serve it to company,
but it's hot and clammy.
>
> Cindy Hamilton

--Bryan

Dave Smith wrote:

> On 2020-11-15 4:42 p.m., Thomas wrote:
> > On Sunday, November 15, 2020 at 4:28:11 PM UTC-5,
> > wrote:
> >> I will go to New England! Has anyone made this dish with freshly
> >> shucked clams? If so, is the chowder better than if canned clams
> >> are used? I've never used fresh shucked clams, using only canned
> >> clams. Fresh clams in the shell are expensive here.
> > My fave vacation spot is bar harbor. Not cheap there either.
> >
> That was where I learned to love lobster. It was back in the 80s and
> lobster cost more per pound back then than it does now. I had had it
> once at a buffet dinner. I realize that a buffet is not a good place to
> expect good seafood of any type, but I had never had it and it wasn't
> costing me any extra to eat it. I was not impressed and didn't see the
> point in paying a lot for something that was not at all impressive.
>
> I gave it another chance about 5 years later we were in Bar Harbor and
> ate at Galyne's, right on the waterfront. It was delicious. We went
> from there to Nova Scotia and Prince Edward Island and I had lobster a
> few more times.


"5 years later" and we are still listening to this crustacean incident of yours

<yawn>

Bruce wrote:
> Dave Smith wrote:
>
>> On 2020-11-15 4:42 p.m., Thomas wrote:
>>> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5,
>>> wrote:
>>>> I will go to New England! Has anyone made this dish with freshly
>>>> shucked clams? If so, is the chowder better than if canned clams
>>>> are used? I've never used fresh shucked clams, using only canned
>>>> clams. Fresh clams in the shell are expensive here.
>>> My fave vacation spot is bar harbor. Not cheap there either.
>>>
>> That was where I learned to love lobster. It was back in the 80s and
>> lobster cost more per pound back then than it does now. I had had it
>> once at a buffet dinner. I realize that a buffet is not a good place to
>> expect good seafood of any type, but I had never had it and it wasn't
>> costing me any extra to eat it. I was not impressed and didn't see the
>> point in paying a lot for something that was not at all impressive.
>>
>> I gave it another chance about 5 years later we were in Bar Harbor and
>> ate at Galyne's, right on the waterfront. It was delicious. We went
>> from there to Nova Scotia and Prince Edward Island and I had lobster a
>> few more times.
>
>
> "5 years later" and we are still listening to this crustacean incident of yours
>
> <yawn>
>

Each time, you get a great sniffing opportunity!

On Wed, 18 Nov 2020 16:24:30 -0800 (PST), Bruce
> wrote:

>Dave Smith wrote:
>
>> On 2020-11-15 4:42 p.m., Thomas wrote:
>> > On Sunday, November 15, 2020 at 4:28:11 PM UTC-5,
>> > wrote:
>> >> I will go to New England! Has anyone made this dish with freshly
>> >> shucked clams? If so, is the chowder better than if canned clams
>> >> are used? I've never used fresh shucked clams, using only canned
>> >> clams. Fresh clams in the shell are expensive here.
>> > My fave vacation spot is bar harbor. Not cheap there either.
>> >
>> That was where I learned to love lobster. It was back in the 80s and
>> lobster cost more per pound back then than it does now. I had had it
>> once at a buffet dinner. I realize that a buffet is not a good place to
>> expect good seafood of any type, but I had never had it and it wasn't
>> costing me any extra to eat it. I was not impressed and didn't see the
>> point in paying a lot for something that was not at all impressive.
>>
>> I gave it another chance about 5 years later we were in Bar Harbor and
>> ate at Galyne's, right on the waterfront. It was delicious. We went
>> from there to Nova Scotia and Prince Edward Island and I had lobster a
>> few more times.
>
>"5 years later" and we are still listening to this crustacean incident of yours

Discussinsg clam chowder is useless unless indicating New England or
Manhattan. I don't care much for New England Style, Manhattan style
is far more flavorful. New England style is like tea with milk... or
as the UKers do, milk with tea.

Canned clams are like cat food. I prefer raw littlenecks or
cherrystones on the half shell. For chowder, chowder clams are best.
On Lung Guyland Frozen freshly shucked clams (whole or chopped) are
readily available everywhere, typically sold in quart and half gallon
cardboard containers just like milk cartons. I purchased more cartons
of frozen chopped clams for chowder or linguinni with clam sauce than
I can count. I always kept a carton or three in my freezer. I
haven't yet seen frozen clams upstate, but then I haven't really
looked, some supermarkets and specialty stores must have them.

In Brooklyn and on Lung Guyland I bought clams on the half shell at a
clam bar. Nathans in Coney Island had the freshest as the clammers
would constantly bring them in 24/7, because obviously they sold the
most and faster than any ten clam bars combined. They'd be dumped
into huge vats filled with cracked ice... they'd be shucked and sold
continuously. Nothing Nathans sells sits around, the public buys
almost faster than the crew at Nathans can prepare it... the hotdogs
sold at Nathans Coney Island are different from those sold in plastic
packs at markets... same for Nathans fries, the fries and dawgs at
Nathans Famous Coney Island are different and far better than those
frauds sold frozen at markets.... they can get away with the
difference only because the majority of people who buy that dreck have
never been to Nathans Famous at Coney Island... I can swear to the
fact that even the aroma is very different.

https://www.marthastewart.com/150392...lams-varieties

On 11/19/2020 1:31 PM, Sheldon Martin wrote:
>
>> Dave Smith wrote:
>>
>>> On 2020-11-15 4:42 p.m., Thomas wrote:
>>>> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5,
>>>> wrote:
>>>>> I will go to New England! Has anyone made this dish with freshly
>>>>> shucked clams? If so, is the chowder better than if canned clams
>>>>> are used? I've never used fresh shucked clams, using only canned
>>>>> clams. Fresh clams in the shell are expensive here.
>>>> My fave vacation spot is bar harbor. Not cheap there either.
>>>>
>>> That was where I learned to love lobster.
>
> Discussinsg clam chowder is useless unless indicating New England or
> Manhattan. I don't care much for New England Style, Manhattan style
> is far more flavorful.
>
There's a third type known as Rhode Island clam chowder.

Jill

On 11/19/2020 1:51 PM, jmcquown wrote:
> On 11/19/2020 1:31 PM, Sheldon Martin wrote:
>>
>>> Dave Smith wrote:
>>>
>>>> On 2020-11-15 4:42 p.m., Thomas wrote:
>>>>> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5,
>>>>> wrote:
>>>>>> I will go to New England! Has anyone made this dish with freshly
>>>>>> shucked clams? If so, is the chowder better than if canned clams
>>>>>> are used? I've never used fresh shucked clams, using only canned
>>>>>> clams. Fresh clams in the shell are expensive here.
>>>>> My fave vacation spot is bar harbor. Not cheap there either.
>>>>>
>>>> That was where I learned to love lobster.
>>
>> Discussinsg clam chowder is useless unless indicating New England or
>> Manhattan.Â* I don't care much for New England Style, Manhattan style
>> is far more flavorful.
>>
> There's a third type known as Rhode Island clam chowder.
>
> Jill

I prefer it to the Manhattan stuff that is diluted tomato juice.

On 11/19/2020 3:18 PM, Ed Pawlowski wrote:
> On 11/19/2020 1:51 PM, jmcquown wrote:
>> On 11/19/2020 1:31 PM, Sheldon Martin wrote:
>>>
>>>
>>> Discussinsg clam chowder is useless unless indicating New England or
>>> Manhattan.Â* I don't care much for New England Style, Manhattan style
>>> is far more flavorful.
>>>
>> There's a third type known as Rhode Island clam chowder.
>>
>> Jill
>
> I prefer it to the Manhattan stuff that is diluted tomato juice.

I've never had Rhode Island clam chowder but it sure seems it would give
the purest clam taste since it's not covered up with tomato juice or cream.

I found a link to one recipe of many for clear chowder:

https://cooking.nytimes.com/recipes/...d-clam-chowder

Sheldon wouldn't like it because it calls for bacon. I suppose he could
substitute diced ham... not expecting him to.

Jill

jmcquown wrote:
> On 11/19/2020 3:18 PM, Ed Pawlowski wrote:
>> On 11/19/2020 1:51 PM, jmcquown wrote:
>>> On 11/19/2020 1:31 PM, Sheldon Martin wrote:
>>>>
>>>>
>>>> Discussinsg clam chowder is useless unless indicating New
>>>> England or
>>>> Manhattan.Â* I don't care much for New England Style, Manhattan
>>>> style
>>>> is far more flavorful.
>>>>
>>> There's a third type known as Rhode Island clam chowder.
>>>
>>> Jill
>>
>> I prefer it to the Manhattan stuff that is diluted tomato juice.
>
> I've never had Rhode Island clam chowder but it sure seems it would
> give the purest clam taste since it's not covered up with tomato
> juice or cream.
>
> I found a link to one recipe of many for clear chowder:
>
> https://cooking.nytimes.com/recipes/...d-clam-chowder
>
> Sheldon wouldn't like it because it calls for bacon.* I suppose he
> could substitute diced ham... not expecting him to.
>
> Jill

The navy serves it with horse cocks.

Ed Pawlowski wrote:
> On 11/19/2020 1:51 PM, jmcquown wrote:
>> On 11/19/2020 1:31 PM, Sheldon Martin wrote:
>>>
>>>> Dave Smith wrote:
>>>>
>>>>> On 2020-11-15 4:42 p.m., Thomas wrote:
>>>>>> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5,
>>>>>>
>>>>>> wrote:
>>>>>>> I will go to New England! Has anyone made this dish with
>>>>>>> freshly
>>>>>>> shucked clams? If so, is the chowder better than if canned
>>>>>>> clams
>>>>>>> are used? I've never used fresh shucked clams, using only
>>>>>>> canned
>>>>>>> clams. Fresh clams in the shell are expensive here.
>>>>>> My fave vacation spot is bar harbor. Not cheap there either.
>>>>>>
>>>>> That was where I learned to love lobster.
>>>
>>> Discussinsg clam chowder is useless unless indicating New
>>> England or
>>> Manhattan.Â* I don't care much for New England Style, Manhattan
>>> style
>>> is far more flavorful.
>>>
>> There's a third type known as Rhode Island clam chowder.
>>
>> Jill
>
> I prefer it to the Manhattan stuff that is diluted tomato juice.

The finest is brooklyn kosher clam chowder isn't it?

On Thu, 19 Nov 2020 13:51:20 -0500, jmcquown >
wrote:

>On 11/19/2020 1:31 PM, Sheldon Martin wrote:
>>
>>> Dave Smith wrote:
>>>
>>>> On 2020-11-15 4:42 p.m., Thomas wrote:
>>>>> On Sunday, November 15, 2020 at 4:28:11 PM UTC-5,
>>>>> wrote:
>>>>>> I will go to New England! Has anyone made this dish with freshly
>>>>>> shucked clams? If so, is the chowder better than if canned clams
>>>>>> are used? I've never used fresh shucked clams, using only canned
>>>>>> clams. Fresh clams in the shell are expensive here.
>>>>> My fave vacation spot is bar harbor. Not cheap there either.
>>>>>
>>>> That was where I learned to love lobster.
>>
>> Discussinsg clam chowder is useless unless indicating New England or
>> Manhattan. I don't care much for New England Style, Manhattan style
>> is far more flavorful.
>>
>There's a third type known as Rhode Island clam chowder.
>
>Jill

There are likely dozens of types of clam chowders by geographical
location with minute variables... even Campbells is different from
Progresso, however both contain canned clams, not very good... however
those soups are also canned. . . I prefer my own Manhattan style made
with frozen clams. When we have it in the garden we like it with some
okra as a thickener, much better than lots of potato. Mostly we plant
okra for its gorgeous golden flowers that attract loads of
hummingbirds. Your weather is more mild than ours, you should be able
to much more easily grow okra. I think fried okra is a waste, I like
okra in vegetable soups. The okra sold in markets it typically old,
that's why it's slimey.

jmcquown wrote:
>
> On 11/19/2020 3:18 PM, Ed Pawlowski wrote:
> > On 11/19/2020 1:51 PM, jmcquown wrote:
> >> On 11/19/2020 1:31 PM, Sheldon Martin wrote:
> >>>
> >>>
> >>> Discussinsg clam chowder is useless unless indicating New England or
> >>> Manhattan. I don't care much for New England Style, Manhattan style
> >>> is far more flavorful.
> >>>
> >> There's a third type known as Rhode Island clam chowder.
> >>
> >> Jill
> >
> > I prefer it to the Manhattan stuff that is diluted tomato juice.
>
> I've never had Rhode Island clam chowder but it sure seems it would give
> the purest clam taste since it's not covered up with tomato juice or cream.
>
> I found a link to one recipe of many for clear chowder:
>
> https://cooking.nytimes.com/recipes/...d-clam-chowder

I lived in Rhode Island for over a year and never heard
of it back then.

In my area though is the same thing, known as Outer Banks
clam chowder. It's clear and a long time thing here.
I've made it many times.

Here are two local recipes. One from an old friend that
grew up on the Outer Banks and old family recipe.
The second recipe is from a church cookbook from the area.
Both are very similar.

-----------------------------------------------------------------------

=====================================
Outer Banks Clam Chowder
=====================================

1 pint clams with liquid
(or perhaps 1 dozen chowder clams OR about 2-3 dozen small
ones)
(she then puts these clams through a food grinder)
2 cups chopped yellow onion
1 cup chopped celery
2 large potatoes - diced to bite size
6 strips bacon

In a large frying pan, fry the bacon crispy then remove
to paper towels
to drain. Add the onions and celery to the bacon grease (don't
worry,
the fat will be removed later but you want to capture the
flavor), and
cook until the onions are transparent.

Add the chopped potatoes and about 4 cups of water and
simmer for about
1/2 hour.

Add the ground/minced clams, clam liquid and the crumbled
bacon and
simmer for about 15 minutes. (At this point she mentions that
you might
want to add a little more water but be careful not to dilute too
much)

Pour into a large bowl, cover and refrigerate overnight.
Next day, skim
off and discard the hardened fat. Heat and serve. Pepper can be
added
to taste but no salt - lots of salt already from the bacon and
the
clams.

---------------------------------------------------------------------
Book: "Take The Tour" - Recipes from St. Pauls Episcopal Church
in
Edenton, NC

===================================
Albemarle Sound Clam Chowder
===================================

1/4 pound bacon
6 cups water
3 medium white potatoes, cubed
2 medium yellow onions, diced
3 stalks celery, diced
12 large fresh clams
Clam juice
Salt & pepper

Cook, drain and crumble bacon. Add with some of pan
drippings to pot of
water. Bring to simmer and add potatoes, onions and celery.
Simmer about
15 minutes. Cut clams very fine with scissors and add, with
juice,
to pot. Add salt and pepper to taste. Continue simmering for
another
20 minutes, stirring frequently.

(2 large tomatoes, coarsely chopped, can be added if
desired)
------------------------------------------------------------------

Ed Pawlowski wrote:
> I prefer it to the Manhattan stuff that is diluted tomato juice.

I like all 3 types of clam chowder. Clear is my favorite and I
have made that many times.

Also like the New England creamy style and occasionally the
tomato based Manhattan style.

One time I had a can of each, Manhattan and New England.
Didn't know which to try so I combined them both together.
It made a pink clam chowder and was very tasty.

Sheldon Martin wrote:
> For chowder, chowder clams are best.

That's actually not true.
The chowder clams are the older and largest hardshell clams.
The meat is tough so best to chop them up for chowder.
That's how they got the name, "chowder clams."

Cheap restaurants that sell "clam strips" also use them
for inferior fried clams. They are mostly clam flavored
breading on chowder clam strips.

The best fried and breaded clams are the small ones that
are breaded and fried whole. More tender clam and less
breading.

I love those but are hard to find so I make my own occasionally.

On 11/19/2020 8:08 PM, Sheldon Martin wrote:
> On Thu, 19 Nov 2020 13:51:20 -0500, jmcquown >
> wrote:
>
>> There's a third type known as Rhode Island clam chowder.
>>
>> Jill
>
> There are likely dozens of types of clam chowders by geographical
> location with minute variables... even Campbells is different from
> Progresso, however both contain canned clams, not very good... however
> those soups are also canned. . .

No, really?

> I prefer my own Manhattan style made
> with frozen clams. When we have it in the garden we like it with some
> okra as a thickener, much better than lots of potato. Mostly we plant
> okra for its gorgeous golden flowers that attract loads of
> hummingbirds. Your weather is more mild than ours, you should be able
> to much more easily grow okra. I think fried okra is a waste, I like
> okra in vegetable soups. The okra sold in markets it typically old,
> that's why it's slimey.
>
Why on earth would I want to grow okra? The only thing I've ever used
it in is when I made chicken & sausage gumbo and that was many years
ago. Sure, okra is a thickener. So is the ground sassafrass root (filé
powder) added towards the end. I'm not interested in gardening but even
if I were I wouldn't plant okra.

Jill

On Fri, 20 Nov 2020 08:41:06 -0500, Gary > wrote:

>Sheldon Martin wrote:
>> For chowder, chowder clams are best.
>
>That's actually not true.

Didn't you know? When Sheldon says something, the opposite is true.
He's quite reliable.

On Fri, 20 Nov 2020 08:41:06 -0500, Gary > wrote:

>Sheldon Martin wrote:
>> For chowder, chowder clams are best.
>
>That's actually not true.
>The chowder clams are the older and largest hardshell clams.
>The meat is tough so best to chop them up for chowder.
>That's how they got the name, "chowder clams."
>
>Cheap restaurants that sell "clam strips" also use them
>for inferior fried clams. They are mostly clam flavored
>breading on chowder clam strips.
>
>The best fried and breaded clams are the small ones that
>are breaded and fried whole. More tender clam and less
>breading.
>
>I love those but are hard to find so I make my own occasionally.

To me cooking the small clams is a waste, those are for slurping.
Anyone who won't slurp clams on the half shell knows nothing about
clams. A lot of young ladies on Fire Island enjoyed watching me slurp
littlenecks... actually they'd wet their panties... I wasn't always
old. I slurped a lot of bearded clams in my Disco days.

Sheldon Martin wrote:
> On Fri, 20 Nov 2020 08:41:06 -0500, Gary > wrote:
>
>> Sheldon Martin wrote:
>>> For chowder, chowder clams are best.
>>
>> That's actually not true.
>> The chowder clams are the older and largest hardshell clams.
>> The meat is tough so best to chop them up for chowder.
>> That's how they got the name, "chowder clams."
>>
>> Cheap restaurants that sell "clam strips" also use them
>> for inferior fried clams. They are mostly clam flavored
>> breading on chowder clam strips.
>>
>> The best fried and breaded clams are the small ones that
>> are breaded and fried whole. More tender clam and less
>> breading.
>>
>> I love those but are hard to find so I make my own occasionally.
>
> To me cooking the small clams is a waste, those are for slurping.
> Anyone who won't slurp clams on the half shell knows nothing about
> clams. A lot of young ladies on Fire Island enjoyed watching me slurp
> littlenecks... actually they'd wet their panties... I wasn't always
> old. I slurped a lot of bearded clams in my Disco days.
>

Yeah Popeye, but yoose slurped even more schlongs.

Sheldon Martin wrote :
> I slurped a lot of low hangers in my Disco days.
>
Fixed it for ya.

cshenk wrote:
> Sheldon Martin wrote :
>> *I slurped a lot of low hangers in my Disco days.
>>
> Fixed it for ya.

Back then Popeye emulated Liberace.

Hank Rogers presented the following explanation :
> cshenk wrote:
>> Sheldon Martin wrote :
>>> *I slurped a lot of low hangers in my Disco days.
>>>
>> Fixed it for ya.
>
> Back then Popeye emulated Liberace.
>
Or vice-versa.

On Tuesday, November 17, 2020 at 7:37:09 PM UTC-5, wrote:
> On Sunday, November 15, 2020 at 3:42:57 PM UTC-6, Cindy Hamilton wrote:
> > On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> > > I will go to New England!
> > No, you won't. That would require too much organization for you.
> > > Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh shucked clams, using only canned clams. Fresh clams in the shell are expensive here..
> > Don't used canned clams. If you can't get fresh, use frozen.
> I like canned clams. I can imagine that frozen would be even better, because that's
> pretty much always the case. For a quick lunch, I'll add a can of clams, a little cream,
> some white pepper and sometimes a little cornstarch and maybe a tiny pinch of celery
> salt to a can of Campbell's Chunky clam chowder. Sure, I wouldn't serve it to company,
> but it's hot and clammy.
> >
That sounds tasty. However I would never use Chunky Clam Chowder as a start to a good chowder. Why not? Well that chowder may very well be tasty, but the can has a circumference that is too large and will dull my can opener. I only use small cans for dishes such as Chef Boyardee small can beef rav. The can opener lasts a very long time.

On Saturday, November 21, 2020 at 8:58:34 AM UTC-6, wrote:
> For a quick lunch, I'll add a can of clams, a little cream,
> > some white pepper and sometimes a little cornstarch and maybe a tiny pinch of celery
> > salt to a can of Campbell's Chunky clam chowder. Sure, I wouldn't serve it to company,
> > but it's hot and clammy.
> > >
> That sounds tasty. However I would never use Chunky Clam Chowder as a start to a good chowder. Why not? Well that chowder may very well be tasty, but the can has a circumference that is too large and will dull my can opener.. I only use small cans for dishes such as Chef Boyardee small can beef rav.. The can opener lasts a very long time.

Silly, the Chunky can doesn't require a can opener.

--Bryan

On Saturday, November 21, 2020 at 9:58:34 AM UTC-5, wrote:
> On Tuesday, November 17, 2020 at 7:37:09 PM UTC-5, wrote:
> > On Sunday, November 15, 2020 at 3:42:57 PM UTC-6, Cindy Hamilton wrote:
> > > On Sunday, November 15, 2020 at 4:28:11 PM UTC-5, wrote:
> > > > I will go to New England!
> > > No, you won't. That would require too much organization for you.
> > > > Has anyone made this dish with freshly shucked clams? If so, is the chowder better than if canned clams are used? I've never used fresh shucked clams, using only canned clams. Fresh clams in the shell are expensive here.
> > > Don't used canned clams. If you can't get fresh, use frozen.
> > I like canned clams. I can imagine that frozen would be even better, because that's
> > pretty much always the case. For a quick lunch, I'll add a can of clams, a little cream,
> > some white pepper and sometimes a little cornstarch and maybe a tiny pinch of celery
> > salt to a can of Campbell's Chunky clam chowder. Sure, I wouldn't serve it to company,
> > but it's hot and clammy.
> > >
> That sounds tasty. However I would never use Chunky Clam Chowder as a start to a good chowder. Why not? Well that chowder may very well be tasty, but the can has a circumference that is too large and will dull my can opener.. I only use small cans for dishes such as Chef Boyardee small can beef rav.. The can opener lasts a very long time.

Can openers are cheap. You can get a new one.

CIndy Hamilton