On Sat, 31 Jan 2015 02:05:05 -0800 (PST), Bryan-TGWWW
> wrote:

>On Saturday, January 31, 2015 at 2:45:41 AM UTC-6, Alan Holbrook wrote:
>> 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?

I'm no expert, but I question the first ingredient as bacon and the
second as chicken stock, and wonder about wasting cream on it rather
than milk. I'm OK on a modest use of celery, and might throw in a few
bits of carrot for color.

My can of Campbells has no bacon or chicken, but does use cream.

Creole seasoning? Well, would likely turn it pink for one thing, and
New England style doesn't usually suggest spicy, other than maybe
black pepper. If I wanted to go that way I might dice up half a
jalapeno or something, might also fry it first to reduce the heat and
keep it from flaming the entire broth, offset it further with a little
onion, a (very) few scallions.

Put some bacon bits on the side if you must. Maybe some tiny bits of
chopped ham in the soup if you must, but that's already getting out
there, because the next thing you do is add fish and shrimp and
noodles and then where are you?

J.