On Saturday, January 31, 2015 at 10:32:31 AM UTC-6, wrote:
> On Sat, 31 Jan 2015 11:04:34 -0500, James Silverton
> > wrote:
>
> >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.
>
Great advice for one who wants to live a minimally "acceptable" existence.
>
> Heh! If you're going to have chowder, splurge, have the real thing. I
> have seen studies that claim all these low fat versions are bad for
> you I also saw this and love it
>
> http://www.businessinsider.com/absta...s-life-2013-12

My goal is to get down to one or two drinks every day or two.

--Bryan