On Saturday, January 31, 2015 at 2:45:41 AM UTC-6, Alan Holbrook wrote:
> 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

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

"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
>



HERE, I'll post it FOR you!


New England Clam Chowder
Ingredients:
4 strips bacon
2 medium onions diced
3 celery stalks cut into 4 strips then dice
1 tablespoon minced garlic
6 tablespoons flour
4 cups chicken broth
4 (10-ounce) cans baby clams diced
2 cups heavy cream
4 bay leaves
2 1/2 pounds potatoes
salt to taste
pepper to taste

Directions:
Cook bacon, pat dry and crumble
Pour bacon grease into a clean skillet
Add the onion and celery and saute in bacon grease until softened
Stir in garlic and flour
Add the broth, juice from 4 cans of clams, cream, bay leaves and potatoes
and stir to combine.
Bring to a boil, stirring consistently (it will thicken)
Reduce the heat to medium-low and cook 20 minutes, stirring often, until the
potatoes are cooked
Add clams and season to taste with salt and pepper
Cook until clams are just firm, (about 2 minutes)

On 1/31/2015 10:25 AM, Pico Rico 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
>>
>
>
>
> HERE, I'll post it FOR you!
>
>
> New England Clam Chowder
> Ingredients:
> 4 strips bacon
> 2 medium onions diced
> 3 celery stalks cut into 4 strips then dice
> 1 tablespoon minced garlic
> 6 tablespoons flour
> 4 cups chicken broth
> 4 (10-ounce) cans baby clams diced
> 2 cups heavy cream
> 4 bay leaves
> 2 1/2 pounds potatoes
> salt to taste
> pepper to taste
>
> Directions:
> Cook bacon, pat dry and crumble
> Pour bacon grease into a clean skillet
> Add the onion and celery and saute in bacon grease until softened
> Stir in garlic and flour
> Add the broth, juice from 4 cans of clams, cream, bay leaves and potatoes
> and stir to combine.
> Bring to a boil, stirring consistently (it will thicken)
> Reduce the heat to medium-low and cook 20 minutes, stirring often, until the
> potatoes are cooked
> Add clams and season to taste with salt and pepper
> Cook until clams are just firm, (about 2 minutes)
>
>
Looks like it might work but I like large pieces of clams, not diced,
before I'd call it chowder. However, an acceptable low fat version can
be made with a can of chopped clams and a can of Progresso Low-fat Clam
Chowder.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

James Silverton wrote:
>
> Looks like it might work but I like large pieces of clams, not diced,
> before I'd call it chowder. However, an acceptable low fat version can
> be made with a can of chopped clams and a can of Progresso Low-fat Clam
> Chowder.

Progresso soups are the best commercial brand, imo.
The clam chowder is decent.

Just yesterday I had a can of "Rich & Hearty - Chicken Corn Chowder,
flavored with Bacon." It was by far the best soup I've ever had. One
can of that with a buttered bun and that was a great dinner.

G.

On Sun, 01 Feb 2015 09:35:07 -0500, Gary > wrote:

> Progresso soups are the best commercial brand, imo.
> The clam chowder is decent.

I used to buy Progresso back when I was still learning how to cook.
Then I didn't for years, because I knew how to make basic soups. I
wanted their minestrone because I had liked it so much in the past, so
I bought a can. Oh, my - was it ever salty! Have they fixed that
problem?

--
A kitchen without a cook is just a room.

On Saturday, January 31, 2015 at 10:32:31 AM UTC-6, wrote:
> On Sat, 31 Jan 2015 11:04:34 -0500, James Silverton
> > wrote:
>
> >On 1/31/2015 10:25 AM, Pico Rico 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
> >>>
> >>
> >>
> >>
> >> HERE, I'll post it FOR you!
> >>
> >>
> >> New England Clam Chowder
> >> Ingredients:
> >> 4 strips bacon
> >> 2 medium onions diced
> >> 3 celery stalks cut into 4 strips then dice
> >> 1 tablespoon minced garlic
> >> 6 tablespoons flour
> >> 4 cups chicken broth
> >> 4 (10-ounce) cans baby clams diced
> >> 2 cups heavy cream
> >> 4 bay leaves
> >> 2 1/2 pounds potatoes
> >> salt to taste
> >> pepper to taste
> >>
> >> Directions:
> >> Cook bacon, pat dry and crumble
> >> Pour bacon grease into a clean skillet
> >> Add the onion and celery and saute in bacon grease until softened
> >> Stir in garlic and flour
> >> Add the broth, juice from 4 cans of clams, cream, bay leaves and potatoes
> >> and stir to combine.
> >> Bring to a boil, stirring consistently (it will thicken)
> >> Reduce the heat to medium-low and cook 20 minutes, stirring often, until the
> >> potatoes are cooked
> >> Add clams and season to taste with salt and pepper
> >> Cook until clams are just firm, (about 2 minutes)
> >>
> >>
> >Looks like it might work but I like large pieces of clams, not diced,
> >before I'd call it chowder. However, an acceptable low fat version can
> >be made with a can of chopped clams and a can of Progresso Low-fat Clam
> >Chowder.
>
Great advice for one who wants to live a minimally "acceptable" existence.
>
> Heh! If you're going to have chowder, splurge, have the real thing. I
> have seen studies that claim all these low fat versions are bad for
> you I also saw this and love it
>
> http://www.businessinsider.com/absta...s-life-2013-12

My goal is to get down to one or two drinks every day or two.

--Bryan

"Jim Martin" > wrote in message
...

> Here is my more traditional New England Clam Chowder
>
> http://jim-enterprises.com/my-favori...d-clam-chowder

What would you used if you were not able to find clams?



--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "Jim Martin" > wrote in message
> ...
>
> > Here is my more traditional New England Clam Chowder
> >
> > http://jim-enterprises.com/my-favori...d-clam-chowder
>
> What would you used if you were not able to find clams?

Fresh are best but since you cannot find them, go online and order
some canned clams.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Jim Martin" > wrote in message
>> ...
>>
>> > Here is my more traditional New England Clam Chowder
>> >
>> > http://jim-enterprises.com/my-favori...d-clam-chowder
>>
>> What would you used if you were not able to find clams?
>
> Fresh are best but since you cannot find them, go online and order
> some canned clams.


Hmm thanks. I might have a look)



--
http://www.helpforheroes.org.uk/shop/

On Saturday, January 31, 2015 at 10:36:07 AM UTC-5, Ophelia wrote:
> "Jim Martin" > wrote in message
> ...
>
> > Here is my more traditional New England Clam Chowder
> >
> > http://jim-enterprises.com/my-favori...d-clam-chowder
>
> What would you used if you were not able to find clams?
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/
Ophelia,

Since I do not have access to fresh clams I used canned.

Jim

"Jim Martin" > wrote in message
...
> On Saturday, January 31, 2015 at 10:36:07 AM UTC-5, Ophelia wrote:
>> "Jim Martin" > wrote in message
>> ...
>>
>> > Here is my more traditional New England Clam Chowder
>> >
>> > http://jim-enterprises.com/my-favori...d-clam-chowder
>>
>> What would you used if you were not able to find clams?

> Ophelia,
>
> Since I do not have access to fresh clams I used canned.

Thank you but when I say I can't find clams, I mean I can't find canned,
fresh or frozen!

--
http://www.helpforheroes.org.uk/shop/

"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!



---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

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.

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

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

"Jim Martin" > wrote in message
...
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.
Jim


----

It would work in as Manhattan clam chowda. It's noit the taste so much as
the eye appeal. A pink or tan chowda just does not stir my buds.




---
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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.

On 2/1/2015 11:59 AM, wrote:

>> 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
>
> So perhaps don't name it Chowder, chowder is a specific dish, how
> about Creole Fish Soup or something ? Very traditional dishes should
> be renamed if altered radically.
>

Still qualifies as a chowder by definition.

Chowder is a seafood or vegetable stew, often served with milk or cream
and mostly eaten with saltine crackers. Chowder is usually thickened
with broken up crackers, but some varieties are traditionally thickened
with crushed ship biscuit. New England clam chowder is typically made
with chopped clams and diced potatoes, in a mixed cream and milk base,
often with a small amount of butter. Other common chowders include
Manhattan clam chowder, which substitutes tomatoes for the milk and
cream and typically omits potatoes; corn chowder, which uses corn
instead of clams; a wide variety of fish chowders; and potato chowder,
which is often made with cheese.

wrote:
> On Sun, 1 Feb 2015 08:35:34 -0800 (PST), Jim Martin
> > wrote:
>
>
>>
>> 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
>
> So perhaps don't name it Chowder, chowder is a specific dish, how
> about Creole Fish Soup or something ? Very traditional dishes should
> be renamed if altered radically.
>
I think it's a chowder. But "New England" conjures up certain images...
esp. here in New England.

"Ed Pawlowski" > wrote in message
...
> 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
>

thanks for posting your recipe. I agree with dicing the bacon before
cooking, and the fact that it does not discolor the chowder. I prefer the
bacon (at all times!) not to be crisp. I like it fatty. And of course clam
juice, not chicken stock as others have said. I do prefer using flour to
thicken somewhat, but a spoon doesn't need to stand up. It just needs to be
thicker than soup, and some people add too much cream to thicken.

"Pico Rico" > wrote in message
...
>
> "Ed Pawlowski" > wrote in message
> ...
>> 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
>>
>
> thanks for posting your recipe. I agree with dicing the bacon before
> cooking, and the fact that it does not discolor the chowder. I prefer the
> bacon (at all times!) not to be crisp. I like it fatty. And of course
> clam juice, not chicken stock as others have said. I do prefer using
> flour to thicken somewhat, but a spoon doesn't need to stand up. It just
> needs to be thicker than soup, and some people add too much cream to
> thicken.

If you don't fry the bacon till crips it will not impart color. I like my
chowda to be white as the driven snow.



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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
>
That's sure the right thickening! (Well, real old recipes are thickened
with crackers, but I prefer the cream, and potatoes are already in there.

"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.



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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?

On Sat, 31 Jan 2015 02:05:05 -0800 (PST), Bryan-TGWWW
> wrote:

>On Saturday, January 31, 2015 at 2:45:41 AM UTC-6, Alan Holbrook wrote:
>> 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?

I'm no expert, but I question the first ingredient as bacon and the
second as chicken stock, and wonder about wasting cream on it rather
than milk. I'm OK on a modest use of celery, and might throw in a few
bits of carrot for color.

My can of Campbells has no bacon or chicken, but does use cream.

Creole seasoning? Well, would likely turn it pink for one thing, and
New England style doesn't usually suggest spicy, other than maybe
black pepper. If I wanted to go that way I might dice up half a
jalapeno or something, might also fry it first to reduce the heat and
keep it from flaming the entire broth, offset it further with a little
onion, a (very) few scallions.

Put some bacon bits on the side if you must. Maybe some tiny bits of
chopped ham in the soup if you must, but that's already getting out
there, because the next thing you do is add fish and shrimp and
noodles and then where are you?

J.