Made clam chowder tonight for the first time...thanks to everyone here
who has ever posted about it! (I googled before making it.) It turned
out really good; thick, but not "library paste" consistency.

And since Dave didn't like it (he thinks of clams as "bait"), I've got
left-overs! Yay!

Lisa Ann

Good job.. congrats on the leftovers also..


Crash

"Lisa Ann" > said:

> Made clam chowder tonight for the first time...thanks to everyone here
> who has ever posted about it! (I googled before making it.) It turned
> out really good; thick, but not "library paste" consistency.
>
> And since Dave didn't like it (he thinks of clams as "bait"), I've got
> left-overs! Yay!

Oh, I can almost taste it! I love that stuff.

Now, to hijack the thread slightly ...

Does anyone have a recipe for the "other" kind of clam chowder? Tomato
based? No potatoes? I don't remember what it's called, or I'd Google. I
use canned clams.

Thanks!
Carol

"Damsel" > wrote in message
...
> "Lisa Ann" > said:
>
>> Made clam chowder tonight for the first time...thanks to everyone here
>> who has ever posted about it! (I googled before making it.) It turned
>> out really good; thick, but not "library paste" consistency.
>>
>> And since Dave didn't like it (he thinks of clams as "bait"), I've got
>> left-overs! Yay!
>
> Oh, I can almost taste it! I love that stuff.
>
> Now, to hijack the thread slightly ...
>
> Does anyone have a recipe for the "other" kind of clam chowder? Tomato
> based? No potatoes? I don't remember what it's called, or I'd Google. I
> use canned clams.
>
> Thanks!
> Carol

Here you go. Some DO have potatoes.

-= Exported from BigOven =-

Clam Chowder #01

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Tomato, Potato, Onion, Butter, Bell pepper, Celery, Soups

-= Ingredients =-
2 c Large clams (8 is about 2
2 lg Potatoes; diced
2 Medium-size onions; sliced
2 Bell peppers; finely chopped
2 Stalks celery; finely
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 cn (12-oz) whole tomatoes;

-= Instructions =-
Steam clams in 1 qt. water in large kettle. Reserve liquid to use as clam
stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling
water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery,
& paprika in butter until the vegetables are tender, about 6 min. Add flour
and Accent, stirring well so that mixture does not brown. Add clam stock,
clam base, potatoes, & clams. Allow to simmer for 15 min. Add tomatoes &
simmer for 5-10 min., covered. Serve. This recipe may be kept for a week.
The clam base may be purchased at any fish market. BOOKBINDERS WALNUT
ST.; PHILADELPHIA From the <Micro Cookbook Collection of American
recipes>, downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.


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-= Exported from BigOven =-

Mahattan Clam Chowder

Recipe By:
Serving Size: 100
Cuisine: Uncategorized
Main Ingredient: Clam


-= Ingredients =-
2 1/4 ga WATER
1 qt WATER; COLD
2 1/4 ga WATER & RESERVED LIQUID
12 lb -
12 oz BACON;SLICED FZ
1 1/2 lb CARROTS FRESH
2 lb CELERY FRESH
191 lb TOMATOES # 10 CAN
5 lb POTATOES FRENCH FZ
2 lb ONIONS DRY
2 1/2 c FLOUR GEN PURPOSE 10LB
1 tb PEPPER BLACK 1 LB CN
2 c CATSUP TOMATO#10
2 BAY LEAVES
2 ts THYME GROUND
1 c WORCESTERSHIRE SAUCE
1 2/3 tb SALT TABLE 5LB

-= Instructions =-
1. COOK BACON UNTIL CRISP. REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT BACON
FAT FOR USE IN STEP 2. FINELY CHOP BACON. SET ASIDE FOR USE IN STEP 3.
2. SAUTE ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER
CRISP. 3. DRAIN CLAMS; ADD EQUAL AMOUN OF WATER TO DRAINED CLAM LIQUID.
COMBINE WITH REMAINING INGREDIENTS. RESERVE DRAINED CLAMS FOR USE IN STEP
6. 4. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINTES OR UNTIL VEGETABLES
ARE TENDER. 5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO
CHOWDER. 6. ADD CLAMS TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER
10 MINUTES. REMOVE BAY LEAVES. : **ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2: 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11. 3. IN STEP 3, 1 LB 13 OZ FRESH CARROTS A.P. WILL YIELD
1 LB 8 OZ DICED CARROTS AND 6 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD
5 LB DICED POTATOES. 4. IN STEP 3, 2 1/2 OZ DEHYDRATED, COMPRESSED
DICED CARROTS MAY BE USED. 5. IN STEP 3, 1 LB 2 OZ ( 1/2-NO. 10 CN )
DEHYDRATED DICED POTATYOES OR 1 LB 1 OZ ( 3/4 GAL ) DEHYDRATED SLICED
POTATOES MAY BE USED. INCREASE WATER TO 2 3/4 GAL. 6. ONE-D LADLE MAY
BE USED. SEE RECIPE NO. A-4. Recipe Number: P01201 SERVING SIZE: 1 CUP
(8 1 From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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**
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-= Exported from BigOven =-

Manhattan Clam Chowder

Recipe By:
Serving Size: 10
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Tomato, Potato, Onion, Celery, Pork, Soups

-= Ingredients =-
24 Fresh cherrystone or chowder
4 c Water
1/4 lb Salt pork, diced
2 Onions, finely chopped
1 1/2 c Chopped celery
4 Potatoes, peeled and diced
3 c Tomato juice
1 ts Salt
1/4 ts Freshly ground pepper
1/2 ts Thyme

-= Instructions =-
Fat grams per serving: Approx. Cook Time: 20 Wash the clams
well and place in a kettle with the water. Simmer until the shells open.
Discard any clams that "do not" open. Drain and reserve 3 cups of the
broth. Saute the salt pork until it is crisp and light brown. Add the
onions and celery and saute until they are translucent but not brown. Add
the potatoes, reserved clam broth, tomato juice, salt ans pepper. Bring to
a boil, cover, and simmer for about 15 minutes, until potatoes are barely
tender. Meanwhile, remove the clams from their shells and chop fine orput
through a food grinder. Add the thyme and chopped clams to the potatoes.
Cover and cook for 5 minutes longer. SOURCE: N.Y.Times Cookbook From
Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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-= Exported from BigOven =-

Manhattan-Style Clam Chowder

Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Tomato, Potato, Parsley, Onion, Butter, Celery, Soups

-= Ingredients =-
4 oz Bacon ; cut small pieces
1 c Onion ; minced
2 ts Parsley ; fresh flat leaf
1/2 Bay leaf
2 c Celery ; minced
1 c Green pepper ; minced
3 c Minced clams ; 16 oz cans
16 oz Clam juice ; bottled
28 oz Italian-style tomatoes
4 c Potatoes ; peel/dice
2 ts Butter
8 c -water
1/2 ts Black pepper ; freshly groun

-= Instructions =-
In a heavy pot cook bacon with onion, parsley, and black pepper for about 5
minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper;
cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of
clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer
for 25 minutes longer. Add the clams, tomatoes and second eight-ounce
bottle of clam juice; correct seasoning. Add butter; sprinkle top with
parsley. Serve with crusty garlic bread or oyster crackers. From Geminis
MASSIVE MealMaster collection at www.synapse.com/~gemini


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-= Exported from BigOven =-

Manhattan-Style Clam Chowder with Chilies

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Tomato, Garlic, Potato, Onion, Celery, October 199

-= Ingredients =-
4 Bacon slices; chopped
1 Onion; chopped
2 Celery stalks; chopped
3 Garlic cloves; minced
1 Bay leaf
1/2 ts Dried thyme; crumbled
2 cn Stewed tomatoes; (14- to
1 Bottle clam juice; (8-ounce)
1 Tomato sauce; (8-ounce)
1 lg Russet potato; peeled, diced
1 cn Diced green chilies;
2 cn Chopped clams; (6 1/2-ounce)

-= Instructions =-
Fry bacon in heavy large saucepan over medium-high heat until just
beginning to brown, about 7 minutes. Add onion, celery, garlic, bay leaf
and thyme and cook until onion is tender, stirring occasionally, about 8
minutes. Add stewed tomatoes with their juices, clam juice, tomato sauce,
potato and chilies. Reduce heat and simmer until potato is very tender,
about 40 minutes. Add clams with juices and heat through. Season chowder to
taste with salt and pepper. Ladle into bowls and serve. Serves 6. Bon
Appetit October 1991 Converted by MC_Buster. Converted by MM_Buster
v2.0l.


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**
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-= Exported from BigOven =-

Manhatten Clam Chowder

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Clam


-= Ingredients =-
1/4 lb Salt pork; diced, (browning
1 lg Onion; chopped
3 Stalks celery; diced
2 Carrots; diced, (1 cup)
4 md Potatoes; diced, (2 cups)
2 ts Salt
1/4 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 c Water
1 cn (2 1/2#) tomatoes
1 qt Shucked clams and juice

-= Instructions =-
In a Dutch Oven on top of the stove, cook the diced salt pork until brown
and crisp. Add the chopped onions and celery and saute until golden. Add
the diced green pepper, carrots, and potatoes, salt, pepper, bay leaf,
thyme, water and tomatoes. Cover and simmer gently until vegetables are
tender (about 1 hour). Add chopped clams and juice and cook 5 minutes more.
Serve steaming hot with crusty French bread. Serves 6 or more. Posted to
EAT-L Digest by RF and Joanna > on Mar 12, 1998


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**
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-= Exported from BigOven =-

Rhode Island Clam Chowder

Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Milk, Tomato, Potato, Onion, Soups

-= Ingredients =-
24 Shucked clams; liquor
1/4 lb Salt pork; diced
4 Onions; sliced
3 c Potatoes; cubed
2 c Stewed tomatoes
1 c Milk or Half-and-Half or
Salt and pepper

-= Instructions =-
Chop clam meat coarsely. Fry salt pork until crisp and dry. Drain on paper
towels. Saute onions in fat until tender. Add potatoes, chopped clam
meat and clam liquor. Simmer until clams are tender. Add tomatoes and
set mixture aside to "ripen" a few minutes. Just before serving chowder,
add milk until desired consistency. Season to taste with salt and pepper.
Serves 4-6. ARKANSAS GAZETTE, 1989, FROM "NORTH ATLANTIC SEAFOOD" BY
ALAN DAVIDSON From a collection of my mothers (Judy Hosey) recipe box
which contained lots of her favorite recipes, clippings, etc. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.


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-= Exported from BigOven =-

Spicy Manhattan Clam Chowder (H-Ch)

Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Clam
Categories: Ketchup, Tomato, Potato, Parsley, Onion, Carrot, Spicy, Low fat,
Soups, Seafood

-= Ingredients =-
1 c Red potatoes; 1/4" dice
1/3 c Chopped onion
1/4 c Grated carrot
1/4 c Water
1 tb Margarine
31 c Chopped tomatoes with juice
6 1/2 oz Clams canned with liquid
3/4 c Spicy vegetable juice
2 tb Ketchup
2 tb Chopped fresh parsley
1 Bay leaf
1/4 ts Red pepper sauce; may be
1/4 ts Dried thyme leaves
1/8 ts Pepper

-= Instructions =-
1. Combine potatoes, onion, carrot, water and margarine in 3-quart
saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables
are tender, stirring frequently. (If vegetables begin to stick, add
additional 1/4 cup water and continue cooking.) 2. Stir in remaining
ingredients. Bring mixture to boil over high heat. Cover. Reduce heat to
low. Simmer for 10 to 15 minutes, or until chowder is hot and flavors are
blended, stirring occasionally. Remove and discard bay leaf before serving.
3. Microwave tip: Omit water. In 2-quart casserole, combine potatoes,
onion, carrot and margarine. Cover. Microwave at High for 5 to 6 minutes,
or until vegetables are tender, stirring once. Stir in remaining
ingredients. Re-cover. Microwave at 70% (Medium High) for 10 to 14
minutes, or until chowder is hot and flavors blended, stirring once. Remove
and discard bay leaf before serving. PER SERVING 1 cup (254g) 106 cals,
3g (11%) Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C)
ConAgra Inc. Notes: Potatoes thicken the chowder. >from Pat Hanneman
(Kitpath) 98Mar Recipe by: Healthy Choice Recipe Box: FISH & SEAFOOD
Posted to EAT-LF Digest by KitPATh > on Mar 06,
1998


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-= Exported from BigOven =-

Tomato And Bacon Clam Chowder

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Clam


-= Ingredients =-
2 sl Bacon; chopped
1 sm Onion; chopped fine
1 Celery rib; chopped
1 Garlic clove; minced
1 1/2 Dozen small hard-shelled
; 1/2 cup liquor, and
; chopped
1/3 c Dry white wine
1 c Water
2 ts Tomato paste
1 sm Boiling potato
2 md Vine-ripened tomatoes;
2 tb Finely chopped fresh parsley

-= Instructions =-
In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and
transfer with a slotted spoon to paper towels to drain. In fat remaining in
pan cook onion, celery, and garlic with salt and pepper to taste over
moderately low heat, stirring, until softened. In a bowl whisk together
reserved clam liquor, wine, water, and tomato paste and add to onion
mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes
to saucepan and simmer, covered, until potato is tender, about 15 minutes.
Add clams and parsley and simmer, covered, 2 minutes. Serve chowder
sprinkled with bacon. Makes about 3 1/2 cups. Gourmet July 1995
Converted by MC_Buster. Per serving: 284 Calories (kcal); 7g Total Fat;
(24% calories from fat); 9g Protein; 37g Carbohydrate; 11mg Cholesterol;
345mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.


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**
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"MOMPEAGRAM" > said:

> "Damsel" > wrote in message
> ...
> >
> > Does anyone have a recipe for the "other" kind of clam chowder? Tomato
> > based? No potatoes? I don't remember what it's called, or I'd Google. I
> > use canned clams.
>
> Here you go. Some DO have potatoes.

Thanks. Looks like I'll just have to choose one and leave the potatoes
out. Several of these look quite good!

Carol

The word "tomato" does not belong in any thread about clam chowder. Or
chili.

Philistines!!

"morgul the friendly drelb" > said:

> The word "tomato" does not belong in any thread about clam chowder. Or
> chili.
>
> Philistines!!

I'm trying to control my diabetes, and potatoes are really bad for my blood
sugar. And I LOVE clam chowder.

Love,
Phyllis

Damsel wrote:
> "morgul the friendly drelb" > said:
>
>> The word "tomato" does not belong in any thread about clam chowder.
>> Or chili.
>>
>> Philistines!!
>
> I'm trying to control my diabetes, and potatoes are really bad for my
> blood sugar. And I LOVE clam chowder.
>
> Love,
> Phyllis

That should be "Phillis the Teen" Manhattan chowder is a whole different
animule from the NE or RI version.

Jill

On 2005-08-06, jmcquown > wrote:

> Manhattan chowder is a whole different
> animule from the NE or RI version.

Does that mean you have a really great recipe for same?

nb

"Damsel" > ha scritto nel messaggio
...
> "MOMPEAGRAM" > said:
>
>> "Damsel" > wrote in message
>> ...
>> >
>> > Does anyone have a recipe for the "other" kind of clam chowder? Tomato
>> > based? No potatoes? I don't remember what it's called, or I'd Google.
>> > I
>> > use canned clams.

I have red that the so called " Manhattan clam" has milk inside; and the
"new England" clam has tomatoes.
Pay attention because I've red that clams are full of colestherol and poor
of calories.
We make the clam chowder with oil, garlic, wine , water, parseley and hot
kili pepper. Under the chowder you can put some slices of toasted bred. Good
and healthy.
Pandora

Pandora wrote:
>
> I have red that the so called " Manhattan clam" has milk inside; and the
> "new England" clam has tomatoes.

No, you have it backwards. New England clam chowder is milk-based.
Manhattan clam chowder has tomatoes.

"aem" > ha scritto nel messaggio
ups.com...
>
> Pandora wrote:
>>
>> I have red that the so called " Manhattan clam" has milk inside; and the
>> "new England" clam has tomatoes.
>
> No, you have it backwards. New England clam chowder is milk-based.
> Manhattan clam chowder has tomatoes.

It is written on my vocabulary. Now I have read again: Manhattan with milk
and new England with tomatoes.
Perhaps the person who redacted didn't know !!!
Sorry
Pandora

>

notbob wrote:
> On 2005-08-06, jmcquown > wrote:
>
>> Manhattan chowder is a whole different
>> animule from the NE or RI version.
>
> Does that mean you have a really great recipe for same?
>
> nb

Hell no, I don't put maters in my clam chowder!

"jmcquown" > wrote in message
. ..
> notbob wrote:
>> On 2005-08-06, jmcquown > wrote:
>>
>>> Manhattan chowder is a whole different
>>> animule from the NE or RI version.
>>
>> Does that mean you have a really great recipe for same?
>>
>> nb
>
> Hell no, I don't put maters in my clam chowder!
>

Whenever my friends and coworkers travel, they bring back cans of
Manhattan clam chowder for me (either Campbell's or Progresso),
because I love the stuff and I have not been able to find it in
Indianapolis. And for what it's worth, it tastes great chilled!

While I've had real New England clam chowder (the Black Pearl in
Newport, RI comes to mind), I cannot tolerate that much lactose.
Which is no problem with most commercial New England clam
chowders, which usually contain no cream whatsoever.

--
barry in indy

"barry in indy" > wrote in message
. ..
> "jmcquown" > wrote in message
> . ..
>> notbob wrote:
>>> On 2005-08-06, jmcquown > wrote:
>>>
>>>> Manhattan chowder is a whole different
>>>> animule from the NE or RI version.
>>>
>>> Does that mean you have a really great recipe for same?
>>>
>>> nb
>>
>> Hell no, I don't put maters in my clam chowder!
>>
>
> Whenever my friends and coworkers travel, they bring back cans of
> Manhattan clam chowder for me (either Campbell's or Progresso), because I
> love the stuff and I have not been able to find it in Indianapolis. And
> for what it's worth, it tastes great chilled!
>
> While I've had real New England clam chowder (the Black Pearl in Newport,
> RI comes to mind), I cannot tolerate that much lactose. Which is no
> problem with most commercial New England clam chowders, which usually
> contain no cream whatsoever.
>
> --
> barry in indy
>

Barry, coincidentally this morning I am comparing a hand-written clam
chowder recipe handed down in book form (probably early 1900's) to a
hand-written post-card. My in-laws were mostly sailors on Branford Point,
Connecticut, owning ships and being cooks at home and one owning a
restaurant in the late 1850's to the early 1900's. The family always had
seafood available. This one recipe calls for NO MILK, NO CREAM. (This is
the way I prefer Clam Chowder myself.)
Dee Dee

On Sat, 6 Aug 2005 09:00:11 +0200, "Pandora" >
connected the dots and wrote:

~
~"aem" > ha scritto nel messaggio
oups.com...
~>
~> Pandora wrote:
~>>
~>> I have red that the so called " Manhattan clam" has milk inside;
and the
~>> "new England" clam has tomatoes.
~>
~> No, you have it backwards. New England clam chowder is milk-based.
~> Manhattan clam chowder has tomatoes.
~
~It is written on my vocabulary. Now I have read again: Manhattan with
milk
~and new England with tomatoes.
~Perhaps the person who redacted didn't know !!!
~Sorry
~Pandora

In New England, where I grew up and still live, the local chowder
(chowd-a') is either clear or white. Those crazy New Yorkers put
tomatoes in their clam chowder.

maxine in RI, where we call it "quahog chowda"

here in the chesapeake bay area, we have our own kind. They call it
Hatteras-Style. It's made from clams, potatoes, a strong fishy stock,
and lots of balck pepper. No cream base, and no tomatoes. Just pure
clam and some spiciness.

"maxine in ri" > ha scritto nel messaggio
...
> On Sat, 6 Aug 2005 09:00:11 +0200, "Pandora" >
> connected the dots and wrote:
>
> ~
> ~"aem" > ha scritto nel messaggio
> oups.com...
> ~>
> ~> Pandora wrote:
> ~>>
> ~>> I have red that the so called " Manhattan clam" has milk inside;
> and the
> ~>> "new England" clam has tomatoes.
> ~>
> ~> No, you have it backwards. New England clam chowder is milk-based.
> ~> Manhattan clam chowder has tomatoes.
> ~
> ~It is written on my vocabulary. Now I have read again: Manhattan with
> milk
> ~and new England with tomatoes.
> ~Perhaps the person who redacted didn't know !!!
> ~Sorry
> ~Pandora
>
> In New England, where I grew up and still live, the local chowder
> (chowd-a') is either clear or white. Those crazy New Yorkers put
> tomatoes in their clam chowder.

It dipends on how much tomatoes they put inside!
When we make a certain kind of clam chowder, that usually call "Sautée",
sometimes we put inside two or three tomatoes per dish (only for the color).
Cheers
Pandora
>
> maxine in RI, where we call it "quahog chowda"
>

"maxine in ri" > wrote in message
...
> On Sat, 6 Aug 2005 09:00:11 +0200, "Pandora" >
> connected the dots and wrote:
>
> ~
> ~"aem" > ha scritto nel messaggio
> oups.com...
> ~>
> ~> Pandora wrote:
> ~>>
> ~>> I have red that the so called " Manhattan clam" has milk inside;
> and the
> ~>> "new England" clam has tomatoes.
> ~>
> ~> No, you have it backwards. New England clam chowder is milk-based.
> ~> Manhattan clam chowder has tomatoes.
> ~
> ~It is written on my vocabulary. Now I have read again: Manhattan with
> milk
> ~and new England with tomatoes.
> ~Perhaps the person who redacted didn't know !!!
> ~Sorry
> ~Pandora
>
> In New England, where I grew up and still live, the local chowder
> (chowd-a') is either clear or white. Those crazy New Yorkers put
> tomatoes in their clam chowder.
>
> maxine in RI, where we call it "quahog chowda"

I love Manhattan clam chowder. Do you know if corn is an ingredient that is
normally added?
Dee Dee
I l

"Damsel" > wrote in message
...
> "MOMPEAGRAM" > said:
>
>> "Damsel" > wrote in message
>> ...
>> >
>> > Does anyone have a recipe for the "other" kind of clam chowder? Tomato
>> > based? No potatoes? I don't remember what it's called, or I'd Google.
>> > I
>> > use canned clams.
>>
>> Here you go. Some DO have potatoes.
>
> Thanks. Looks like I'll just have to choose one and leave the potatoes
> out. Several of these look quite good!
>
> Carol

Hope there is something in the group you like. I grabbed them off Big
Oven's website because I had none in my database because I do NOT like
seafood with tomato.

MoM

"Pandora" > wrote in message
...
>
> "Damsel" > ha scritto nel messaggio
> ...
>> "MOMPEAGRAM" > said:
>>
>>> "Damsel" > wrote in message
>>> ...
>>> >
>>> > Does anyone have a recipe for the "other" kind of clam chowder?
>>> > Tomato
>>> > based? No potatoes? I don't remember what it's called, or I'd
>>> > Google. I
>>> > use canned clams.
>
> I have red that the so called " Manhattan clam" has milk inside; and the
> "new England" clam has tomatoes.
> Pay attention because I've red that clams are full of colestherol and poor
> of calories.
> We make the clam chowder with oil, garlic, wine , water, parseley and hot
> kili pepper. Under the chowder you can put some slices of toasted bred.
> Good and healthy.
> Pandora
>
>
Nope, the other way around. Manhattan clam chowder has tomatoes and New
England has milk or cream.

Here's the nutritional values on clams:



Clams

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Why Eat It
Varieties
Availability
Shopping
Storage
Preparation
Nutrition Chart



Why Eat It
These bivalves are, for the most part, caught in local waters. Easterners
eat Atlantic clams, and Westerners enjoy Pacific varieties, but similar
types of clams are harvested--dug from the sand at low tide or scooped from
beds in deeper waters--on each coast. They are available all year.
Clams may be hard-shelled or soft-shelled. The edible portion may consist of
the muscles that operate the shell; the siphon, or neck (through which the
bivalve takes in water); and the foot, which it extends from the shell to
propel itself through sand. In general, clams are sweet and a bit chewy;
flavor and relative tenderness depend on the size and species.
Varieties
Geoduck: The Pacific geoduck is a large soft-shell clam weighing two to four
pounds, with sweet, tasty flesh. It can be shucked and sauteed, and it also
makes a tasty chowder.
Quahog: The hard-shelled clam called a quahog is the largest eastern type,
ranging from about 1 1/2" to 6" across. The clams called cherrystones and
littlenecks are not different species, but just smaller-sized quahogs:
Cherrystones measure less than 3" across, littlenecks about 2" to 2 1/2"
(there is also a West Coast clam called a littleneck, though it's a
different species). Full-sized quahogs are sometimes called chowder clams,
as they can be tough and are best cut up and cooked. (Depending on size,
cooked quahogs are used in chowder or baked with a crumb stuffing.)
Razor clam: Wide razor clams are named for their resemblance to an
old-fashioned straight razor and the sharpness of their shells; usually
steamed, they are commercially marketed on the West Coast, but not in the
East. These razor clams are sometimes available in Asian and specialty
seafood markets.
Steamer: A third type of eastern clam is the soft-shelled steamer, which has
a long siphon that projects from its thin, brittle shell. As the name
suggests, this type of clam--about 2" long--is usually steamed, but it can
also be shucked and then sauteed or deep-fried.
Surf clam: Also called a sea clam, skimmer clam, or chowder clam, the surf
clam is the most common eastern species. Large and comparatively tough, it
is commonly cut up and used in recipes; most surf clams are canned.
Butter clam: A small Pacific clam.
Pismo clam: Large Pismo clams, found on the California coast, are scarce and
delicious.
Availability
Clams are sold fresh, in the shell, or shucked and packed in their own
juices (liquor). You can also buy shucked clams frozen or canned. They are
available in one form or another year-round.
Shopping
In many states, the harvest of clams is monitored by the National Shellfish
Sanitation Program. Packaged shellfish bear a sticker from the state agency;
items sold in bulk have a tag that the fish dealer should show you on
request (although there's no way of proving that the tag came with the
shellfish you're buying). As with finfish, your nose and eyes can tell you a
lot about the merchandise. Clams should smell briny-fresh.
Clams that are sold live offer specific signals of freshness: They should be
tightly closed (so that you can't pull them apart), or should close tightly
when the shell is tapped; don't buy clams with open or cracked shells. Clams
that seem especially heavy for their size should be avoided as they may be
full of sand. The protruding necks of soft-shell clams should retract when
you touch them.
Freshly shucked clams should smell perfectly fresh, with no trace of ammonia
or a "fishy" smell.
Storage
Possibly the most perishable of all foodstuffs, clams are highly susceptible
to bacterial contamination and growth once they die or get too warm.
Therefore, when you buy live clams, it is imperative to keep them cold until
you are ready to cook and serve them.
Store live clams in the refrigerator, covered with wet kitchen towels or
paper towels. Don't put them in an airtight container or submerge them in
fresh water, or they will die. The key is to keep them truly cold: if
possible, at 32°F to 35°F. Within that range, clams should keep (in a live
state) for about four to seven days. Be sure to remove any that die (look
for open shells) during that period so they do not contaminate the remaining
clams. Shucked clams should be kept in tightly covered containers, immersed
in their liquor; they, too, should keep for up to a week.
You can freeze shucked raw clams in their liquor in airtight containers.
Most types of frozen raw or cooked clams will keep for two months if the
freezer is set at 0°F or colder. Be sure to thaw frozen clams in the
refrigerator, not at room temperature.
Preparation
Unless you have experience shucking live clams, it's safer and faster to
have this service performed by the fish seller. If that isn't possible, or
you want to store the clams unshucked, then do it yourself. Just be sure you
have the right tools: A clam knife is about the size of a paring knife, but
has a stronger, wider blade and a rounded tip. It's not uncommon for the
knife to slip while you're applying pressure to open a shell, so wear a pair
of work gloves to protect your hands on these occasions.
To shell clams: First discard any clams with broken or gaping shells--they
have died and are not fit to eat. To prepare the remainder, scrub the shells
(with a stiff brush, if necessary) and rinse under cold running water.
All clams should be rinsed--and preferably swirled about--in several changes
of cold water to loosen the grit they accumulate. Some people like to take
this a step further and purge the grit by soaking clams in salt
water--usually a gallon of water to which 2 teaspoons of salt have been
added. You can also try using a cup of cornmeal instead of, or in addition
to, the salt. Let the clams sit in this solution in the refrigerator for two
to three hours.
Hard-shell clams are easier to open if you place them in the freezer for 10
minutes before opening them. Hold a clam in your gloved palm, rounded-side
up, with the shell's hinge toward your wrist. Working over a bowl to catch
the juices, push the knife blade between the shell halves from the front
(use the fingers of the hand holding the clam as a vise to press the knife
into the shell toward the heel of your hand). Twist the knife when it is
well inside to separate the half-shells. Cut the muscles on each side of the
hinge, then cut the interior muscles to free the clam. Soft-shell clams are
easier to open (you can use a regular paring knife); you'll also need to
pull off the dark membrane that covers the edible "neck" of the clam.
Broiling/grilling: Clams in their shells can be cooked on a grill until the
shells open. Shucked clams can be oven-broiled if given a crumb coating to
protect them from the intense heat--a good alternative to frying them.
Microwaving: Arrange clams in a microwaveable dish, hinges toward the
outside of the dish. Tent loosely with plastic wrap and microwave until the
shells open and the seafood tests done.
Poaching: This cooking method works well for shucked clams. Poach clams in
fish stock, or a mixture of water and lemon juice or wine (flavor the
poaching liquid with herbs, if you like). Bring the liquid to a gentle
simmer, add the clams, partially cover the pan, and poach until done. Watch
carefully as clams cook quickly.
Sauteing: This method for cooking shucked clams traditionally requires quite
a bit of butter or oil, both for flavor and to keep the delicate shellfish
from sticking to the pan and breaking apart. For a healthier low-fat saute,
be sure to use a nonstick pan; spray it with cooking spray or brush it
lightly with oil. A light dredging in flour or breadcrumbs will also help
keep the shellfish from breaking up. As a further precaution, shake the pan
gently and turn the food carefully. Remove the clams from the pan promptly
when they are done or they will continue to cook (and will be likely to
overcook) from the heat retained by the pan.
Steaming: Clams in their shells are often served simply steamed or are
steamed to open them before continuing to cook them by another method.
Rather than steaming them in a rack over boiling water, clams are often
steamed in a small amount of liquid: Place them in a pot with about 1" to 2"
of boiling liquid (water, wine, or seasoned broth), cover, and steam over
high heat until the clams open (but for a minimum of six minutes for
safety's sake). Discard any clams that do not open. For clam sauce, the
clams are steamed in broth or white wine until they open, removed and set
aside. The cooking liquid is strained and added to a pan of sauteed garlic
and shallots. The clams are chopped, tossed in the pan and the whole is
tossed together with pasta, chopped parsley and a small amount of butter.

Nutrition Chart
Clams/6 raw
Calories64
Total fat (g)0.8
Saturated fat (g)0.1
Monounsaturated fat (g)0.1
Polyunsaturated fat (g)0.3
Dietary fiber (g)0
Protein (g)11
Carbohydrate (g)2
Cholesterol (mg)30
Sodium (mg)49
Vitamin B12 (mcg)43
Copper (mg)0.3
Iron (mg)12
Manganese (mg)0.4
Phosphorus (mg)147
Selenium (mcg)21




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notbob wrote:
> On 2005-08-06, jmcquown > wrote:
>
> > Manhattan chowder is a whole different
> > animule from the NE or RI version.
>
> Does that mean you have a really great recipe for same?
>
> nb

Here's one for you-
This is a recipe for Manhattan style clam chowder from an old San
Francisco restaurant, Collins and Wheeland, taken down in the 1930's.
Unfortunately, there are very few measurements, but, I suspect that if
you make a lot of clam chowder you can figure it out.

"Clam Chowder a la Chef Anton (Kovacevich)

salt pork
1 tsps. curry powder
thyme
4 heaping tsps. flour
1 cup tomato puree
diced potatoes
clam juice
green onions
bellpeppers
mace
marjoram
salt and pepper
1 cup solid pack tomatoes
clams

method:
Dice salt pork and braise until golden brown. Add cut green onions,
leeks, bell peppers, and braise. Stew the clams gently in water. Add
curry powder to the pot in which pork is braising. Season with mace,
thyme, marjoram and salt and pepper. When all has braised together,
add the juice in which the clams were stewed, tomato puree solidpack
tomatoes and diced potatoes. Lastly add the clams. Stew a moment all
together and serve.

Chef Anton gave a warning about the curry amount, and said that the
amount given would do for four gallons for about four gallons of
chowder."


That's the way it's written down and the few measurements given don't
make a lot of sense. But if you approach the recipe with a little
common sense and some experience you can make a very tasty chowder with
these ingredients.

D.M.

On 6-Aug-2005, "Pandora" > wrote:

> "aem" > ha scritto nel messaggio
> ups.com...
> >
> > Pandora wrote:
> >>
> >> I have red that the so called " Manhattan clam" has milk inside; and the
> >> "new England" clam has tomatoes.
> >
> > No, you have it backwards. New England clam chowder is milk-based.
> > Manhattan clam chowder has tomatoes.
>
> It is written on my vocabulary. Now I have read again: Manhattan with milk
> and new England with tomatoes.
> Perhaps the person who redacted didn't know !!!
> Sorry
> Pandora
>
> >

Manhattan Clam Chowder
http://recipes.chef2chef.net/recipe-...9/A10790.shtml
http://recipes.chef2chef.net/recipe-...9/A11370.shtml
http://recipes.chef2chef.net/recipe-...8/052323.shtml
http://recipes.chef2chef.net/recipe-...2/014397.shtml

New England Clam Chowder
http://recipes.chef2chef.net/recipe-...1/005369.shtml
http://recipes.chef2chef.net/recipe-...1/005370.shtml
http://recipes.chef2chef.net/recipe-...8/052325.shtml
http://recipes.chef2chef.net/recipe-...3/016283.shtml

You may also refer to;
http://www.recipesource.com/ using a search for
"new england clam chowder" and
"manhattan clam chowder" respectively.

Draw your own conclusion.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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On 6-Aug-2005, notbob > wrote:

> On 2005-08-06, jmcquown > wrote:
>
> > Manhattan chowder is a whole different
> > animule from the NE or RI version.
>
> Does that mean you have a really great recipe for same?
>
> nb

Search chef2chef.com and recipesource.com. There are dozens of
recipes available. Take your pick between Manhattan or New Endland
Clam Chowder.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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morgul the friendly drelb wrote:

> The word "tomato" does not belong in any thread about clam chowder. Or
> chili.
>
> Philistines!!
>
How can you possibly have chili without tomatoes?

~patches~ wrote:
>
> morgul the friendly drelb wrote:
>
> > The word "tomato" does not belong in any thread about clam chowder. Or
> > chili.
> >
> > Philistines!!
> >
> How can you possibly have chili without tomatoes?

Very easily; the red colour comes from red chiles or the green colour
comes from green chiles.

Ooooooooh! Curry powder! I'll consult with the Crashman and see if he's
game for it.

Thanks,
Carol


"D.A.Martinich" > said:

> notbob wrote:
> > On 2005-08-06, jmcquown > wrote:
> >
> > > Manhattan chowder is a whole different
> > > animule from the NE or RI version.
> >
> > Does that mean you have a really great recipe for same?
> >
> > nb
>
> Here's one for you-
> This is a recipe for Manhattan style clam chowder from an old San
> Francisco restaurant, Collins and Wheeland, taken down in the 1930's.
> Unfortunately, there are very few measurements, but, I suspect that if
> you make a lot of clam chowder you can figure it out.
>
> "Clam Chowder a la Chef Anton (Kovacevich)
>
> salt pork
> 1 tsps. curry powder
> thyme
> 4 heaping tsps. flour
> 1 cup tomato puree
> diced potatoes
> clam juice
> green onions
> bellpeppers
> mace
> marjoram
> salt and pepper
> 1 cup solid pack tomatoes
> clams
>
> method:
> Dice salt pork and braise until golden brown. Add cut green onions,
> leeks, bell peppers, and braise. Stew the clams gently in water. Add
> curry powder to the pot in which pork is braising. Season with mace,
> thyme, marjoram and salt and pepper. When all has braised together,
> add the juice in which the clams were stewed, tomato puree solidpack
> tomatoes and diced potatoes. Lastly add the clams. Stew a moment all
> together and serve.
>
> Chef Anton gave a warning about the curry amount, and said that the
> amount given would do for four gallons for about four gallons of
> chowder."
>
>
> That's the way it's written down and the few measurements given don't
> make a lot of sense. But if you approach the recipe with a little
> common sense and some experience you can make a very tasty chowder with
> these ingredients.
>
> D.M.

On Sat, 6 Aug 2005 07:34:17 -0400, I needed a babel fish to understand
"Dee Randall" > :
>
>Barry, coincidentally this morning I am comparing a hand-written clam
>chowder recipe handed down in book form (probably early 1900's) to a
>hand-written post-card. My in-laws were mostly sailors on Branford Point,
>Connecticut, owning ships and being cooks at home and one owning a
>restaurant in the late 1850's to the early 1900's. The family always had
>seafood available. This one recipe calls for NO MILK, NO CREAM. (This is
>the way I prefer Clam Chowder myself.)
>Dee Dee
>

Would it be possible for you to post this recipe up here?
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
understand ~patches~ > :

>morgul the friendly drelb wrote:
>
>> The word "tomato" does not belong in any thread about clam chowder. Or
>> chili.
>>
>> Philistines!!
>>
>How can you possibly have chili without tomatoes?

My thoughts exactly.... that would be almost like having chili
without meat. What you would have is not chili.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

On Thu 11 Aug 2005 06:26:17a, LewZephyr wrote in rec.food.cooking:

> On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
> understand ~patches~ > :
>
>>morgul the friendly drelb wrote:
>>
>>> The word "tomato" does not belong in any thread about clam chowder. Or
>>> chili.
>>>
>>> Philistines!!
>>>
>>How can you possibly have chili without tomatoes?
>
> My thoughts exactly.... that would be almost like having chili
> without meat. What you would have is not chili.

While I prefer midwestern style chili made with tomatoes and beans, neither
are authentic ingredients to original chili dishes. For that matter,
neither is ground beef. The "red" and the flavor are all attributed to
various chili peppers and spices, not tomatoes. For example:

http://chile.netrelief.com/classic_t..._recipes.shtml

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Pandora wrote:
> "aem" > ha scritto nel messaggio
> ups.com...
> >
> > Pandora wrote:
> >>
> >> I have red that the so called " Manhattan clam" has milk inside; and the
> >> "new England" clam has tomatoes.
> >
> > No, you have it backwards. New England clam chowder is milk-based.
> > Manhattan clam chowder has tomatoes.
>
> It is written on my vocabulary. Now I have read again: Manhattan with milk
> and new England with tomatoes.
> Perhaps the person who redacted didn't know !!!
> Sorry
> Pandora
>
Still backwardss. Manhattan clam chowder has tomatoes, New England clam
chowder is milk based.

Sandi

On 11 Aug 2005 16:14:47 +0200, I needed a babel fish to understand
Wayne Boatwright > :

>On Thu 11 Aug 2005 06:26:17a, LewZephyr wrote in rec.food.cooking:
>
>> On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
>> understand ~patches~ > :
>>
>>>morgul the friendly drelb wrote:
>>>
>>>> The word "tomato" does not belong in any thread about clam chowder. Or
>>>> chili.
>>>>
>>>> Philistines!!
>>>>
>>>How can you possibly have chili without tomatoes?
>>
>> My thoughts exactly.... that would be almost like having chili
>> without meat. What you would have is not chili.
>
>While I prefer midwestern style chili made with tomatoes and beans, neither
>are authentic ingredients to original chili dishes. For that matter,
>neither is ground beef. The "red" and the flavor are all attributed to
>various chili peppers and spices, not tomatoes. For example:
>
>http://chile.netrelief.com/classic_t..._recipes.shtml

hmm... Thanks for the factual insight. I could of picked a different
wording.. (I don't live in a life of absolutes).

My thoughts exactly.... that would be almost like having chili
without meat. I personally wouldn't call it chili....

Always good to read your writings Wayne.

----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

On Thu 11 Aug 2005 10:00:19a, LewZephyr wrote in rec.food.cooking:

> On 11 Aug 2005 16:14:47 +0200, I needed a babel fish to understand
> Wayne Boatwright > :
>
>>On Thu 11 Aug 2005 06:26:17a, LewZephyr wrote in rec.food.cooking:
>>
>>> On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
>>> understand ~patches~ > :
>>>
>>>>morgul the friendly drelb wrote:
>>>>
>>>>> The word "tomato" does not belong in any thread about clam chowder.
>>>>> Or chili.
>>>>>
>>>>> Philistines!!
>>>>>
>>>>How can you possibly have chili without tomatoes?
>>>
>>> My thoughts exactly.... that would be almost like having chili
>>> without meat. What you would have is not chili.
>>
>>While I prefer midwestern style chili made with tomatoes and beans,
>>neither are authentic ingredients to original chili dishes. For that
>>matter, neither is ground beef. The "red" and the flavor are all
>>attributed to various chili peppers and spices, not tomatoes. For
>>example:
>>
>>http://chile.netrelief.com/classic_t..._recipes.shtml
>
> hmm... Thanks for the factual insight. I could of picked a different
> wording.. (I don't live in a life of absolutes).
>
> My thoughts exactly.... that would be almost like having chili
> without meat. I personally wouldn't call it chili....

Actually, the stuff is pretty good, but I don't think of it as chili
either. I've got to have various tomato products and beans and I use
ground beef and, of course, the chili powder and other spices. That's
chili to me.

> Always good to read your writings Wayne.

Thank you!

>
> ----------------------------------------
> "Any sufficiently advanced technology is
> indistinguishable from magic."
> - Arthur C. Clarke
>

I like the quote!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On 11 Aug 2005 19:19:59 +0200, I needed a babel fish to understand
Wayne Boatwright > :

>On Thu 11 Aug 2005 10:00:19a, LewZephyr wrote in rec.food.cooking:
>>
>> My thoughts exactly.... that would be almost like having chili
>> without meat. I personally wouldn't call it chili....
>
>Actually, the stuff is pretty good, but I don't think of it as chili
>either. I've got to have various tomato products and beans and I use
>ground beef and, of course, the chili powder and other spices. That's
>chili to me.
>
I tend to use some leftover meat for my chili. Now, the type of
leftover meat I use is Brisket and Pork Butt. That have been smoked
for some time... (Brisket the typical 12 hrs and Pork But 9 hrs give
or take depending on the size of the cut).
Usually when I smoke I ensure to make extra, so I can freeze it up and
use in dishes like the chili.
Ground beef would work just fine, but eh when ya gots the good stuff,
ya gots ta use it.

----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

On Thu 11 Aug 2005 11:05:37a, LewZephyr wrote in rec.food.cooking:

> On 11 Aug 2005 19:19:59 +0200, I needed a babel fish to understand
> Wayne Boatwright > :
>
>>On Thu 11 Aug 2005 10:00:19a, LewZephyr wrote in rec.food.cooking:
>>>
>>> My thoughts exactly.... that would be almost like having chili
>>> without meat. I personally wouldn't call it chili....
>>
>>Actually, the stuff is pretty good, but I don't think of it as chili
>>either. I've got to have various tomato products and beans and I use
>>ground beef and, of course, the chili powder and other spices. That's
>>chili to me.
>>
> I tend to use some leftover meat for my chili. Now, the type of
> leftover meat I use is Brisket and Pork Butt. That have been smoked
> for some time... (Brisket the typical 12 hrs and Pork But 9 hrs give
> or take depending on the size of the cut).
> Usually when I smoke I ensure to make extra, so I can freeze it up and
> use in dishes like the chili.
> Ground beef would work just fine, but eh when ya gots the good stuff,
> ya gots ta use it.

That sounds terrific! I would love the smokiness and the texture. I only
smoke during the winter here, as AZ summers are just too hot to bother.
I'll have to remember to save some brisket or butt for my chili.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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LewZephyr wrote on 11 Aug 2005 in rec.food.cooking

> On Sat, 6 Aug 2005 07:34:17 -0400, I needed a babel fish to
> understand "Dee Randall" > :
> >
> >Barry, coincidentally this morning I am comparing a hand-written
> >clam chowder recipe handed down in book form (probably early
> >1900's) to a hand-written post-card. My in-laws were mostly
> >sailors on Branford Point, Connecticut, owning ships and being
> >cooks at home and one owning a restaurant in the late 1850's to the
> >early 1900's. The family always had seafood available. This one
> >recipe calls for NO MILK, NO CREAM. (This is the way I prefer
> >Clam Chowder myself.) Dee Dee
> >
>
> Would it be possible for you to post this recipe up here?
> ----------------------------------------
> "Any sufficiently advanced technology is
> indistinguishable from magic."
> - Arthur C. Clarke
>

Mine's not bad

@@@@@ Now You're Cooking! Export Format

Alan's Corn And Clam Chowder

Soups/Chowders

3-6 slices bacon; chopped
3 cup Clam stock
1 large onion; chopped
1 stalk leeks white only; sliced thin
2 ribs celery; chopped
1 medium carrot, peeled, chopped
1 red bell pepper; chopped
0.5 teaspoon dried rosemary
0.5 teaspoon dried taragon
0.5 teaspoon dried thyme
3 cup half and half
1 lb red-skinned potatoes, peeled,; 1/2 inch diced
1 8 oz bottle clam juice
1 15 oz can can creamed corn
3 10 oz cans baby clams /juice from cans; added earlier
salt and pepper; to taste
just in case instant potatoes see note; for thickening

Use the pot you are going to make the chowder in. A thick bottomed pot w
lid. Sauté bacon in heavy medium pot over medium heat until fat begins to
render, about 3 minutes. Add onion, celery, leek,red pepper and carrot
and
sauté until vegetables begin to soften, about 8 minutes. Add thyme and
other spices; stir 30 seconds. Thyme is very good in this. Add potatoes,
clam juice, juice from clam cans and clam stock . Cover pot, reduce heat
to medium-low and simmer until potatoes are tender, about 20 minutes.
Variable depends on size of dice. Add creamed corn and clams with juices
plus the half and half; simmer about 2 minutes. Careful here don't over
cook clams. Season soup to taste with salt and pepper and serve.

Note: If the broth is too thin, thicken by adding instant potatoes (1 or
2 handfuls is usually enough). Do not over-cook as clams will get chewy.
It doesn't take long to thicken with instant potatoes...on or off the
heat. Just stir lots. The flaked instant potatoes work better, don't
clump up as much.

You'll need a big pot.




** Exported from Now You're Cooking! v5.67 **



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Wayne Boatwright wrote on 11 Aug 2005 in rec.food.cooking

> On Thu 11 Aug 2005 10:00:19a, LewZephyr wrote in rec.food.cooking:
>
> > On 11 Aug 2005 16:14:47 +0200, I needed a babel fish to understand
> > Wayne Boatwright > :
> >
> >>On Thu 11 Aug 2005 06:26:17a, LewZephyr wrote in rec.food.cooking:
> >>
> >>> On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
> >>> understand ~patches~ > :
> >>>
> >>>>morgul the friendly drelb wrote:
> >>>>
> >>>>> The word "tomato" does not belong in any thread about clam
> >>>>> chowder. Or chili.
> >>>>>
> >>>>> Philistines!!
> >>>>>
> >>>>How can you possibly have chili without tomatoes?
> >>>
> >>> My thoughts exactly.... that would be almost like having chili
> >>> without meat. What you would have is not chili.
> >>
> >>While I prefer midwestern style chili made with tomatoes and
> >>beans, neither are authentic ingredients to original chili dishes.
> >>For that matter, neither is ground beef. The "red" and the flavor
> >>are all attributed to various chili peppers and spices, not
> >>tomatoes. For example:
> >>
> >>http://chile.netrelief.com/classic_t..._recipes.shtml
> >
> > hmm... Thanks for the factual insight. I could of picked a
> > different wording.. (I don't live in a life of absolutes).
> >
> > My thoughts exactly.... that would be almost like having chili
> > without meat. I personally wouldn't call it chili....
>
> Actually, the stuff is pretty good, but I don't think of it as chili
> either. I've got to have various tomato products and beans and I
> use ground beef and, of course, the chili powder and other spices.
> That's chili to me.
>
> > Always good to read your writings Wayne.
>
> Thank you!
>
> >
> > ----------------------------------------
> > "Any sufficiently advanced technology is
> > indistinguishable from magic."
> > - Arthur C. Clarke
> >
>
> I like the quote!
>

No idea why I posted this here????

@@@@@ Now You're Cooking! Export Format

Creamy Artichoke Chicken Breasts

none

8 ounces cream cheese - (1 pkg); softened
5 1/2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1 garlic clove; minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 cup grated mozzarella cheese
1/4 cup shredded parmesan cheese
9 ounces marinated artichoke hearts
1 green onion; finely chopped
4 boneless skinless chicken breast ha
2 tablespoons extra-virgin olive oil

Mix cream cheese, sour cream, mayo, lemon juice, Dijon, garlic,
Worcestershire and hot pepper sauce in food processor until smooth.
Slowly add cheese, artichoke hearts and onions. (Sauce can be made up to
a day in advance.)

Brown chicken breasts in oil until 140 degrees (about 10 minutes). Place
in casserole dish and cover with prepared artichoke sauce. Cover with
lid and bake at 350 degrees for 30 minutes.

Uncover and place under broiler until cheese bubbles and starts to brown
on top.

This recipe yields 4 servings.

Source:
"Low-Carb Forum at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-27-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 364 Calories; 23g Fat (57.2%
calories from fat); 32g Protein; 6g Carbohydrate; 2g Dietary Fiber; 83mg
Cholesterol; 454mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit;
0
Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.




Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.67 **



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Thu 11 Aug 2005 02:15:30p, Mr Libido Incognito wrote in
rec.food.cooking:


> No idea why I posted this here????

LOL! Neither do I, but I'm glad you did. Sounds really good, and saved
for dinner sometime soon.

>
> @@@@@ Now You're Cooking! Export Format
>
> Creamy Artichoke Chicken Breasts
>
> none
>
> 8 ounces cream cheese - (1 pkg); softened
> 5 1/2 tablespoons sour cream
> 2 tablespoons mayonnaise
> 1/2 tablespoon lemon juice
> 1/2 tablespoon Dijon mustard
> 1 garlic clove; minced
> 1/2 teaspoon Worcestershire sauce
> 1/4 teaspoon hot pepper sauce
> 1/4 cup grated mozzarella cheese
> 1/4 cup shredded parmesan cheese
> 9 ounces marinated artichoke hearts
> 1 green onion; finely chopped
> 4 boneless skinless chicken breast ha
> 2 tablespoons extra-virgin olive oil
>
> Mix cream cheese, sour cream, mayo, lemon juice, Dijon, garlic,
> Worcestershire and hot pepper sauce in food processor until smooth.
> Slowly add cheese, artichoke hearts and onions. (Sauce can be made up to
> a day in advance.)
>
> Brown chicken breasts in oil until 140 degrees (about 10 minutes). Place
> in casserole dish and cover with prepared artichoke sauce. Cover with
> lid and bake at 350 degrees for 30 minutes.
>
> Uncover and place under broiler until cheese bubbles and starts to brown
> on top.
>
> This recipe yields 4 servings.
>
> Source:
> "Low-Carb Forum at http://www.lowcarb.ca"
> S(Formatted for MC6):
> "05-27-2003 by Joe Comiskey - Mad's Recipe Emporium"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 364 Calories; 23g Fat (57.2%
> calories from fat); 32g Protein; 6g Carbohydrate; 2g Dietary Fiber; 83mg
> Cholesterol; 454mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit;
> 0
> Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
>
>
>
>
> Contributor: n/a
>
> Yield: 4 servings
>
> Preparation Time: 0:00
>
>
> ** Exported from Now You're Cooking! v5.67 **
>
>
>



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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