Jill wrote:

>Maybe I just don't want clams in my
> potato soup unless I'm making clam
> chowder And that starts with a clam
> broth.

I make "clam chowder" just the way we like it...make my regular potato
soup and just dump in 2 to 3 cans of minced clams, broth and all, but
this time felt more "creative" and decided to add the mushrooms and
sliced smoked sausage, and all 3 of us thought it was awesome in flavor.

>No, I start off with my paternal
> grandmother's recipe. She was German,
> so it's a Pennsylvania dutch recipe. She
> made during the Depression so yes, it
> started with plain water and potatoes.
> Then she added seasonings and lots of
> pepper. And yes, several strips of crisp
> bacon. When I re-created this long-lost
> soup for my father I started with water &
> potatoes but added chicken stock. To
> thicken it she added rivlets (aka rivels).
> Those are small cornmeal dumplings
> dropped in to thicken the soup and add
> some oomph. Sorry, but there was
> never a can of evaporated milk used in
> this 75 year old recipe.

I guess it's whatever we're use to, but must say the way you make it,
doesn't really sound all that good...cornmeal dumplings, chicken broth,
and no milk? What about onions? To me, they are a must in any soup.
First off, I've never heard of such a thing as Pennsylvania Dutch Potato
Soup. My mother never made potato soup (or clam chowder) when I was
growing up, and don't ever remember my grandmothers making it either,
but it's something my four kids were raised on and now our grandkids
love it. I use LOTS of bacon, as hubby said there is no such thing as
too much bacon in it. He likes more "body" to it, so that's why he loved
the sausage in it, along with the clams, extra bacon, onions and fresh
mushrooms. Only other seasoning I use is salt & pepper. The sausage gave
it plenty of flavor, along with the clam broth and bacon.

>I'm glad you enjoyed it, Judy. It's just not
> what I'm used to at all. I'm used to
> Pennsylvania Dutch style potato soup.

Yep, we like what we are familiar with, but I enjoy trying new things
too.....IF they sound appealing and palatable.

Judy