jmcquown wrote:
> aem wrote:
>
>>Louis Cohen wrote:
>>
>>
>>>You will need some fish/seafood stock since your fish is already
>>>cooked.
>>>
>>>The herb suggestions of many posters, dill, thyme, tarragon -
>>>completely inauthentic. If you like it, fine, but don't kid
>>>yourself that it's what chowder should taste like.
>>>
>>>And mashing some of the spuds - a terrible idea. The broth in
>>>chowder isn't supposed to be thick.
>>
>>>Regards
>>>
>>>Louis Cohen
>>
>>With "inauthentic" and "should taste like" and "isn't supposed to be"
>>you're implying there's some immutable standard? I think she was
>>looking for suggestions about a "New England type" chowder that would
>>be tasty. In regards to cooking, "authentic" is a foolish,
>>constricting word.
>>
>>-aem
>
>
> Thank you! I don't give a rip if the seasonings are "authentic"; I'm not
> trying to sell this stuff in Boston!
>
> As for thick broth or not - the chowder I had in Boston was nice and thick.
> I think Louis is thinking more of a New Hampshire (IIRC) style with a thin,
> soupy texture. Not what I'm looking for. But the butter and cream should
> fix that
>
> I was indeed merely searching for a recipe for a tasty fish chowder that
> doesn't contain tomatoes. I'm still looking around. I have all the time in
> the world
>
> The concensus seems to be a touch of thyme. I already know I'll want lots
> of pepper. I *will* look for clam juice when I go to the store this
> weekend. Might even add some canned baby clams (with juice) if I find them
> on sale.
>
> Jill
>
>


Thyme goes great with seafood, but remember that it is powerful, and
this is a milk-based soup and not tomato-based. So season gently if you
use thyme (or dill, or rosemary, or...)

Best regards, :-)
Bob