On 1/31/2015 10:25 AM, Pico Rico wrote:
> "Jim Martin" > wrote in message
> ...
>> On Saturday, January 31, 2015 at 5:05:09 AM UTC-5, Bryan-TGWWW wrote:
>>> On Saturday, January 31, 2015 at 2:45:41 AM UTC-6, Alan Holbrook wrote:
>>>> Jim wrote in news:7377d5a1-bf1d-43c4-8da0-445ab00dafd5
>>>> @googlegroups.com:
>>>>
>>>>> http://jim-enterprises.com/my-favori...d-clam-chowder
>>>>
>>>> Doesn't look like any New England clam chowder I've ever seen, and I've
>>>> lived in the People's Republic of Massachusetts for 33 years...
>>>
>>> Why? Because it uses stupid "creole" seasoning, is too heavy on the
>>> celery
>>> and uses the wrong type of potatoes?
>>>
>>> --Bryan
>> Brian and others,
>>
>> I appreciate the feedback. I have revised the recipe and excluded Creole
>> which by the way I use instead of salt and pepper in a lot of recipes.
>> But that is a personal preference.
>>
>> Here is my more traditional New England Clam Chowder
>>
>> http://jim-enterprises.com/my-favori...d-clam-chowder
>>
>
>
>
> HERE, I'll post it FOR you!
>
>
> New England Clam Chowder
> Ingredients:
> 4 strips bacon
> 2 medium onions diced
> 3 celery stalks cut into 4 strips then dice
> 1 tablespoon minced garlic
> 6 tablespoons flour
> 4 cups chicken broth
> 4 (10-ounce) cans baby clams diced
> 2 cups heavy cream
> 4 bay leaves
> 2 1/2 pounds potatoes
> salt to taste
> pepper to taste
>
> Directions:
> Cook bacon, pat dry and crumble
> Pour bacon grease into a clean skillet
> Add the onion and celery and saute in bacon grease until softened
> Stir in garlic and flour
> Add the broth, juice from 4 cans of clams, cream, bay leaves and potatoes
> and stir to combine.
> Bring to a boil, stirring consistently (it will thicken)
> Reduce the heat to medium-low and cook 20 minutes, stirring often, until the
> potatoes are cooked
> Add clams and season to taste with salt and pepper
> Cook until clams are just firm, (about 2 minutes)
>
>
Looks like it might work but I like large pieces of clams, not diced,
before I'd call it chowder. However, an acceptable low fat version can
be made with a can of chopped clams and a can of Progresso Low-fat Clam
Chowder.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.