On Saturday, January 31, 2015 at 11:22:53 PM UTC-5, Ed Pawlowski wrote:
> On 1/31/2015 10:52 PM, Jean B. wrote:
>
> >>>>
> >>>> 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.
>
> >>
> > I'd also prefer that it not be thickened with flour.
>
> My wife has always used bacon and it never discolored the soup. Creole
> seasoning--never.
>
> I don't get the thickening though. It seems some restaurants think it
> is a good thing if thr spoon stands up in the bowl itself. IMO, it is a
> bland distraction.
>
> This is a Jasper White chowder that is very good.
>
> INGREDIENTS
> Nutrition
> SERVINGS 8-10 UNITS US
> 4 slices bacon, diced
> 2 tablespoons butter
> 2 medium onions, diced
> 2 garlic cloves, minced
> 2 stalks celery & leaves, minced
> 2 teaspoons dried thyme
> 2 bay leaves
> 2 lbs red potatoes, diced to 1/2 inch
> 3 (6 ounce) cans minced clams
> 32 ounces clam juice (bottles or cans)
> 1 1�„2 cups heavy cream
> white pepper (to taste)
> 2 tablespoons dried parsley (or fresh is nice)
> DIRECTIONS
>
> Heat 4 to 6 quartsized soup pot, over low heat.
> Add diced bacon, rendering fat, cook til crisp, with slotted spoon,
> remove bacon and set aside.
> Add butter to the bacon drippings in the soup pot, then add diced
> onions, garlic, celery, thyme and bay leaves. Saute, stirring
> occasionally with wooden spoon, until onions are softened, not brown,
> about 10 minutes.
> Drain the canned clams, saving the liquid into the soup pot. Set the
> clams aside with the crisp bacon.
> Add the diced potatoes and bottled clam juice to the soup pot. Total
> broth should just barely cover the potatoes, if it does not, add a
> little water. Cover and cook vigoriously about 10 minutes.
> Mash cooked potatoes with a spoon against side of pot to thicken chowder.
> Cook 1 to 2 minutes more,uncovered, to release the starch from the
> potatoes, which causes the chowder to thicken nicely.
> Remove from heat. Add clams, bacon, and cream.
> Season and add Parsley. Serve immediately

Ed,

Thanks for your comment. Finally an alternate suggestion instead of just pointing out all my "failures". Your version sounds good. There must be a lot of clam chowder experts out there.

I wish some of the posters would actually try a recipe before assuming it is crap because it isn't like what they expect. I am always looking for new ways to make old favorites.

Creole Seasoning is just a favorite seasoning I have used for years. I use it in place of salt and pepper in a lot of recipes. It is great on steak or any other meat you throw on the grill. But creole is not for everyone.

Thanks,
Jim