Paul M. Cook 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
>>
>
> Bacon does not work well. It falls apart and makes the dish brown. You
> need to dice up salt pork and render until crisp. Spoon off a few
> tablespoons of the fat and use it to cook the vegetables and then finish the
> soup. Stir half the "cracklings" into the final dish in the last 20
> minutes or so and reserve some to top the soup with at the table.
>
> And it is chowda! Not chowder ... CHOWDA!
>
I'd also prefer that it not be thickened with flour.