Paul M. Cook wrote:
> "Jean B." > wrote in message
> ...
>> 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.
>
> Me either. Potatoes do a nice job of that. Some would argue that is not
> real chowda but when I was living in NE as a boy that was how it was made.
>

I think we have discussed RI clam chowder too. I don't recall whether
you lived in RI. If so, did Rhode Islanders take umbrage about that
"New England" part?