Melba's Jammin' wrote:

> In article > ,
> "tenplay" > wrote:
>
>
>>What do you add to get the smooth and thick consistency of the white clam
>>chowder?
>
>
> I'm convinced that a lot of what passes for clam chowder in restaurants
> is nothing but canned cream of potato soup with a can of clams added.
> When I make it, I let the potatoes do the thickening -- it's not
> wallpaper paste and has bits of potato and clams in it.

Just a thought Barb, but why does it need to be thick. I am referring to
Rhode Island clam chowder. Great taste, just not thick.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

In article
>, alzelt
> wrote:

> Melba's Jammin' wrote:
>
> > In article > ,
> > "tenplay" > wrote:
> >
> >
> >>What do you add to get the smooth and thick consistency of the white
> >>clam
> >>chowder?
> >
> >
> > I'm convinced that a lot of what passes for clam chowder in restaurants
> > is nothing but canned cream of potato soup with a can of clams added.
> > When I make it, I let the potatoes do the thickening -- it's not
> > wallpaper paste and has bits of potato and clams in it.
>
> Just a thought Barb, but why does it need to be thick. I am referring to
> Rhode Island clam chowder. Great taste, just not thick.

You're right, Alan. I didn't have the right words. I might better
have said something about the soup having 'body' as a result of the
potato starch. Jack did a better job describing what I was talking
about..
--
-Barb

Melba's Jammin' wrote:

> In article
> >, alzelt
> > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>In article > ,
>>>"tenplay" > wrote:
>>>
>>>
>>>
>>>>What do you add to get the smooth and thick consistency of the white
>>>>clam
>>>>chowder?
>>>
>>>
>>>I'm convinced that a lot of what passes for clam chowder in restaurants
>>>is nothing but canned cream of potato soup with a can of clams added.
>>>When I make it, I let the potatoes do the thickening -- it's not
>>>wallpaper paste and has bits of potato and clams in it.
>>
>>Just a thought Barb, but why does it need to be thick. I am referring to
>> Rhode Island clam chowder. Great taste, just not thick.
>
>
> You're right, Alan. I didn't have the right words. I might better
> have said something about the soup having 'body' as a result of the
> potato starch. Jack did a better job describing what I was talking
> about..

Yeah, but Jack doesn't know Schidt about jam.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"alzelt" > wrote in message
...
>
>
> Yeah, but Jack doesn't know Schidt about jam.
>

Sure I do; Barb's is the best, that's all I need to know.

Jack Gedney

In article >, "Jack
Schidt®" > wrote:

> "alzelt" > wrote in message
> ...
> >
> >
> > Yeah, but Jack doesn't know Schidt about jam.
> >
>
> Sure I do; Barb's is the best, that's all I need to know.
>
> Jack Gedney

You Sweet Thang, you! You're trying to cadge another jar of the stuff
when I come to town, aintcha? Dunno about that -- I'm going to try
again to put all my duds for 6 days in a carry-on bag. I'm identifying
my schmata undies -- I leave 'em in trash cans all over Manhattan --
leaves me some room in the bag for purchases. :-) (Kate and Margaret
were horrified last year when I told them what I was trashing. They
said they NEVER throw their undies away. My question: What the hell DO
you do with them when they're, um, past their useful life. Bronze them?)
--
-Barb

"Melba's Jammin'" > wrote in message
...
> In article >, "Jack
> Schidt®" > wrote:
>
> > "alzelt" > wrote in message
> > ...
> > >
> > >
> > > Yeah, but Jack doesn't know Schidt about jam.
> > >
> >
> > Sure I do; Barb's is the best, that's all I need to know.
> >
> > Jack Gedney
>
> You Sweet Thang, you! You're trying to cadge another jar of the stuff
> when I come to town, aintcha? Dunno about that -- I'm going to try
> again to put all my duds for 6 days in a carry-on bag. I'm identifying
> my schmata undies -- I leave 'em in trash cans all over Manhattan --
> leaves me some room in the bag for purchases. :-) (Kate and Margaret
> were horrified last year when I told them what I was trashing. They
> said they NEVER throw their undies away. My question: What the hell DO
> you do with them when they're, um, past their useful life. Bronze them?)
> --
> -Barb

I ain't 'spectin nuttin, girl! Just you showing up, don't be standing us
up.

Jack Nada

On Wed, 08 Oct 2003 16:57:00 -0500, Melba's Jammin'
> wrote:

>In article >, "Jack
>Schidt®" > wrote:
>
>> "alzelt" > wrote in message
>> ...
>> >
>> >
>> > Yeah, but Jack doesn't know Schidt about jam.
>> >
>>
>> Sure I do; Barb's is the best, that's all I need to know.
>>
>> Jack Gedney
>
>You Sweet Thang, you! You're trying to cadge another jar of the stuff
>when I come to town, aintcha? Dunno about that -- I'm going to try
>again to put all my duds for 6 days in a carry-on bag. I'm identifying
>my schmata undies -- I leave 'em in trash cans all over Manhattan --
>leaves me some room in the bag for purchases. :-) (Kate and Margaret
>were horrified last year when I told them what I was trashing. They
>said they NEVER throw their undies away. My question: What the hell DO
>you do with them when they're, um, past their useful life. Bronze them?)

hmm....
I have never had any of your jam... Do I get a jar?

Christine

alzelt > wrote in message >...
> Melba's Jammin' wrote:
>
> > In article > ,
> > "tenplay" > wrote:
> >
> >
> >>What do you add to get the smooth and thick consistency of the white clam
> >>chowder?
> >
> >
> > I'm convinced that a lot of what passes for clam chowder in restaurants
> > is nothing but canned cream of potato soup with a can of clams added.
> > When I make it, I let the potatoes do the thickening -- it's not
> > wallpaper paste and has bits of potato and clams in it.
>
> Just a thought Barb, but why does it need to be thick. I am referring to
> Rhode Island clam chowder. Great taste, just not thick.

I have had chowda from Maine and San Fran, the best is always the
thick stuff. If you want runny chowda buy it from a can.