Check out my New England Clam Chowder recipe. Enjoy!

http://jim-enterprises.com/my-favori...d-clam-chowder

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...

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...

But surely you could give them one Mao chance....

On Sat, 31 Jan 2015 01:48:14 -0800 (PST), Miss Kitty
> 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...
>
>But surely you could give them one Mao chance....

I've never seen canned minced "baby" clams, not only couldn't one tell
the age of minced clams harvesting baby clams is illegal.... now young
bearded clams that I'm familiar with.

On Saturday, January 31, 2015 at 12:40:56 PM UTC-6, Brooklyn1 wrote:
> On Sat, 31 Jan 2015 01:48:14 -0800 (PST), Miss Kitty
> > 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...
> >
> >But surely you could give them one Mao chance....
>
> I've never seen canned minced "baby" clams, not only couldn't one tell
> the age of minced clams harvesting baby clams is illegal.... now young
> bearded clams that I'm familiar with.

We know that many sailors' beards have tickled your scrotum.

--Bryan

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.

"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.

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 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 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.

On 2015-01-31, Alan Holbrook > wrote:

> 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...

Look Mommy! ....a chowderhead.

nb

notbob > wrote in :

> On 2015-01-31, Alan Holbrook > wrote:
>
>> 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...
>
> Look Mommy! ....a chowderhead.
>
> nb
>

Wow! I've arrived! I've finally been the subject of some of notbob's
infantile sarcasm!

Look Mommy! ....a shithead.

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...

Yeah...that wasn't white. It looked more like New England Clam Chowder
several hours later vomited up. Regardless of color though, it
was probably good tasting. Creole seasoning?

Alan Holbrook wrote in rec.food.cooking:

> wrote in
> news:7377d5a1-bf1d-43c4-8da0-445ab00dafd5 @googlegroups.com:
>
> > http://jim-enterprises.com/my-favori...land-clam-chow
> > der
>
> 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...

What is different from yours? Without posting that, no one knows what
you mean by one.

--

> wrote in message
...
> On Sat, 31 Jan 2015 13:13:25 -0600, "cshenk" > wrote:
>
>>Alan Holbrook wrote in rec.food.cooking:
>>
>>> wrote in
>>> news:7377d5a1-bf1d-43c4-8da0-445ab00dafd5 @googlegroups.com:
>>>
>>> > http://jim-enterprises.com/my-favori...land-clam-chow
>>> > der
>>>
>>> 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...
>>
>>What is different from yours? Without posting that, no one knows what
>>you mean by one.
>
> Really 'no one' ? I knew exactly what he meant, any easterner should.

please post a recipe that would be acceptable to an easterner. thanks

wrote:
>
>
> Here is a very nice way to do scallops though, probably going to do
> some tomorrow.
>
> Scallops with Peaches
>
> Ingredients:
>
> 25 ml butter
>
> 454 g of scallops
>
> 15 ml lemon juice
>
> 1 ml freshly ground pepper
>
> 4 strips of partially cooked bacon
>
> 5 fresh peaches (peeled and quartered) or 796 ml of canned peaches
> well drained
>
> 125 ml grated Swiss Cheese
>
>
> Butter 2l pan or casserole. Add scallops and sprinkle with lemon juice
> and pepper.
>
> Top with peaches, then bacon and finally cheese. Bake at 180 degrees
> Celsius for 15-20 minutes until cheese is melted and scallops are
> opaque in colour and just cooked through.

Interesting. I never would have thought about that combo but I'm
saving this to try one day. Peaches also compliment sweet potatoes
very nicely.

G.

wrote in rec.food.cooking:

> On Sat, 31 Jan 2015 13:13:25 -0600, "cshenk" > wrote:
>
> > Alan Holbrook wrote in rec.food.cooking:
> >
> >> wrote in
> >> news:7377d5a1-bf1d-43c4-8da0-445ab00dafd5 @googlegroups.com:
> >>
> >> >
> http://jim-enterprises.com/my-favori...land-clam-chow
> >> > der >>
> >> 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...
> >
> > What is different from yours? Without posting that, no one knows
> > what you mean by one.
>
> Really 'no one' ? I knew exactly what he meant, any easterner should.

Well, I am a southerner. Nothing obvious to me.

--

cshenk wrote:
> wrote in rec.food.cooking:
>
>> On Sat, 31 Jan 2015 13:13:25 -0600, "cshenk" > wrote:
>>
>>> Alan Holbrook wrote in rec.food.cooking:
>>>
>>>> wrote in
>>>> news:7377d5a1-bf1d-43c4-8da0-445ab00dafd5 @googlegroups.com:
>>>>
>>>>>
>> http://jim-enterprises.com/my-favori...land-clam-chow
>>>>> der >>
>>>> 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...
>>>
>>> What is different from yours? Without posting that, no one knows
>>> what you mean by one.
>>
>> Really 'no one' ? I knew exactly what he meant, any easterner should.
>
> Well, I am a southerner. Nothing obvious to me.
>
What do you think of when you hear the word "chowder"?

> wrote in message
...
> On Sat, 31 Jan 2015 02:45:38 -0600, Alan Holbrook >
> wrote:
>
wrote in news:7377d5a1-bf1d-43c4-8da0-445ab00dafd5
:
>>
>>> 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...
>
> I read the ingredients as far as Creole Seasoning and switched off.
> Not at all Clam Chowder, either in Mass. or NS

I am surprised you guys would click on a link. Better that posters actually
POST their recipes. Then we can tear them apart.

"Pico Rico" > wrote in message
...
>
> > wrote in message
> ...
>> On Sat, 31 Jan 2015 02:45:38 -0600, Alan Holbrook >
>> wrote:
>>
wrote in news:7377d5a1-bf1d-43c4-8da0-445ab00dafd5
:
>>>
>>>> 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...
>>
>> I read the ingredients as far as Creole Seasoning and switched off.
>> Not at all Clam Chowder, either in Mass. or NS
>
> I am surprised you guys would click on a link. Better that posters
> actually POST their recipes. Then we can tear them apart.

Oh I reckon they are managing<g>



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

On 2015-01-31, > wrote:

wrote in news:7377d5a1-bf1d-43c4-8da0-445ab00dafd5
:

>>> http://jim-enterprises.com/my-favori...d-clam-chowder

> I read the ingredients as far as Creole Seasoning and switched off.
> Not at all Clam Chowder, either in Mass. or NS

What Creole Seasoning?

wrote:
> Check out my New England Clam Chowder recipe. Enjoy!
>
> http://jim-enterprises.com/my-favori...d-clam-chowder
>
Garlic? Chicken broth? Bacon?

"Jean B." wrote:
>
> wrote:
> > Check out my New England Clam Chowder recipe. Enjoy!
> >
> > http://jim-enterprises.com/my-favori...d-clam-chowder
> >
> Garlic? Chicken broth? Bacon?

New idea. Try it sometime, then comment on it.

Gary wrote:
> "Jean B." wrote:
>>
>> wrote:
>>> Check out my New England Clam Chowder recipe. Enjoy!
>>>
>>> http://jim-enterprises.com/my-favori...d-clam-chowder
>>>
>> Garlic? Chicken broth? Bacon?
>
> New idea. Try it sometime, then comment on it.
>
Could be good. I'd probably have to call it something else though.