"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!



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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 Thu, 05 Feb 2015 00:47:45 -0500, "Jean B." > wrote:

> 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.

Bacon should be used as a garnish!

--
A kitchen without a cook is just a room

On Thu, 05 Feb 2015 00:47:45 -0500, "Jean B." > wrote:


snip
>Bacon does not work well. It falls apart and makes the dish brown.
>>>

snip

Are you using whole slices of bacon? Otherwise I don't understand
falling apart and making dish brown.
chop the bacon before cooking to crisp. after crisp, remove it from
the pan and saute other vegetables in some of the bacon grease. (If
the bacon was slow cooked to render the fat and crisp the bacon, there
is no color to the bacon grease.) Continue preparation of the rest of
the dish and stir the crisped bacon in just before serving.
Janet US

Janet B wrote:
> On Thu, 05 Feb 2015 00:47:45 -0500, "Jean B." > wrote:
>
>
> snip
>> Bacon does not work well. It falls apart and makes the dish brown.
>>>>
>
> snip
>
> Are you using whole slices of bacon? Otherwise I don't understand
> falling apart and making dish brown.
> chop the bacon before cooking to crisp. after crisp, remove it from
> the pan and saute other vegetables in some of the bacon grease. (If
> the bacon was slow cooked to render the fat and crisp the bacon, there
> is no color to the bacon grease.) Continue preparation of the rest of
> the dish and stir the crisped bacon in just before serving.
> Janet US
>
I dunno who said that, but it wasn't I.

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.

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

I read that to mean "don't name it New England Clam Chowder", but it
certainly is not what was stated.

On 2/1/2015 12:48 PM, Pico Rico wrote:
> "Ed Pawlowski" > wrote in message
> ...
>> 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.
>>
>
> I read that to mean "don't name it New England Clam Chowder", but it
> certainly is not what was stated.
>
>
Not meant sarcastically but how would people define "chowder"?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2/1/2015 12:47 PM, wrote:

>
> Presumably Manhattan Chowder is New Yorkian - not New England ?
>

Yes, and Rhode Island is a clear broth.

Ed Pawlowski wrote:
> On 2/1/2015 12:47 PM, wrote:
>
>>
>> Presumably Manhattan Chowder is New Yorkian - not New England ?
>>
>
> Yes, and Rhode Island is a clear broth.

I actually rather like that.

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.

On Thu, 05 Feb 2015 00:48:53 -0500, "Jean B." > wrote:

> 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.

LOL

--
A kitchen without a cook is just a room

On 2015-02-05, Jean B. > wrote:

> I think it's a chowder. But "New England" conjures up certain images...
> esp. here in New England.

The picture I get is always pine trees, a smoke-puffing chimney ona
log cabin, and about 4-5 ft of snow. That's pretty much how NE
appears, now, yes?

nb

notbob wrote:
> On 2015-02-05, Jean B. > wrote:
>
>> I think it's a chowder. But "New England" conjures up certain images...
>> esp. here in New England.
>
> The picture I get is always pine trees, a smoke-puffing chimney ona
> log cabin, and about 4-5 ft of snow. That's pretty much how NE
> appears, now, yes?
>
> nb
>
Unfortunately, I can only dream about a log cabin--and that is when I am
not yearning for an antique house. Otherwise, yes. You can add howling
winds if you want an audio effect.

"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?