Jim Martin wrote:
> 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
>
Note that I never said it was crap! I just tend to be a purist, and
hence my comments.