Dusty da baker wrote:

> "Brian Mailman" > wrote in message
> ...
> ....
>> *dog knows why, since there's a perfectly good SF-style clam chowder that
>> nobody makes any more.
> Can you shed any light on the "proper" recipe...? I love CC, and am always
> looking for another way to make it...

You've probably seen it by now, but if not:
Message-ID: >

I suppose I can find it if more is necessary.

B/

I know this is somewhat off topic, but Brian's words stimulated
curiosity about a couple of things. I lived in Vallejo until 1993 --
until we got wrenched from the Golden State to the arctic blasts of
central Iowa.

I'm wondering. Is the Hoffman Grill still open? I used to love their
Braised Oxtail -- of course the last time I ate it there they had
changed the name to Ox Joints. GOOOOOD Stuff!

Secondly, do you have a recipe for San Francisco Clam Chowder? I
remember this from when I was a teenager traveling through SF from
Sonoma County to Shafter to visit my mother. Maybe it is just
nostalgia, but I remember this as being GOOOOD Stuff, too!

Oh, and P.S. My newsreader doesn't have a spell checker so sometimes I
miss when my third finger strikes instead of the correct second finger
resulting in an error -- I use the Dvorak system so 'e' and 'u' are
adjacent. (e.g., perported vs. purported)


Brian Mailman > wrote in
:

> > San Francisco is 49 square miles, 7x7.
> Now, if you had said "between Montgomery and 4th" you would have had
> more of a point, since there's a faux-Parisian sidewalk cafe that
Boudin
> runs right in that area. Serving such trad SF-type treats as New
> England Clam Chowder* and chili in a bread bowl that nobody heard of
> until about 15 years ago.
> >
> *dog knows why, since there's a perfectly good SF-style clam chowder
> that nobody makes any more.
>
> B/
>

roddkay wrote:

> I know this is somewhat off topic, but Brian's words stimulated
> curiosity about a couple of things. I lived in Vallejo until 1993 --
> until we got wrenched from the Golden State to the arctic blasts of
> central Iowa.
>
> I'm wondering. Is the Hoffman Grill still open? I used to love their
> Braised Oxtail -- of course the last time I ate it there they had
> changed the name to Ox Joints. GOOOOOD Stuff!

Last I knew, still there.... Then again, I don't get Downtown all that
often.

> Secondly, do you have a recipe for San Francisco Clam Chowder? I
> remember this from when I was a teenager traveling through SF from
> Sonoma County to Shafter to visit my mother. Maybe it is just
> nostalgia, but I remember this as being GOOOOD Stuff, too!

Being lazy this morning and not willing easily to go rummaging in the
garage to find "Gaslight Dining in San Francisco" I did a web search.
Wikipedia is saying it's NE clam chowder "served in a bread bowl since
1849." As I remarked, I didn't see this until the late '80s at the
earliest.

To stay ontopic I can tell you the usual sourdough bread bowl is formed
by taking a boule and hollowing it out, then toasting the "innards" as
croutons. Some may use a form/mold such as a upside down bowl in a
misguided attempt at thrift.

Anyway, I found a couple other approximations... as I noted, SF Clam
Chowder is made with a starting of bacon fat rather than salt pork, and
green onions. I do remember the recipe in GDISF as having chervil,
rather than parsley and no green pepper.

http://recipes.chef2chef.net/recipe-...1/120036.shtml

I have a feeling this version has been fancified for publication,
although we do tend to use small red potatoes (aka "creamers" here) for
salads and soups:

http://www.recipelink.com/ch/2002/no...ichgrill1.html

Brian Mailman > wrote in
:

> roddkay wrote:
>
>> I know this is somewhat off topic, but Brian's words stimulated
>> curiosity about a couple of things. I lived in Vallejo until 1993 --
>> until we got wrenched from the Golden State to the arctic blasts of
>> central Iowa.
>>
>> I'm wondering. Is the Hoffman Grill still open? I used to love
their
>> Braised Oxtail -- of course the last time I ate it there they had
>> changed the name to Ox Joints. GOOOOOD Stuff!
>
> Last I knew, still there.... Then again, I don't get Downtown all
that
> often.
>
>> Secondly, do you have a recipe for San Francisco Clam Chowder? I
>> remember this from when I was a teenager traveling through SF from
>> Sonoma County to Shafter to visit my mother. Maybe it is just
>> nostalgia, but I remember this as being GOOOOD Stuff, too!
>
> Being lazy this morning and not willing easily to go rummaging in the
> garage to find "Gaslight Dining in San Francisco" I did a web search.
> Wikipedia is saying it's NE clam chowder "served in a bread bowl since
> 1849." As I remarked, I didn't see this until the late '80s at the
> earliest.
>
> To stay ontopic I can tell you the usual sourdough bread bowl is
formed
> by taking a boule and hollowing it out, then toasting the "innards" as
> croutons. Some may use a form/mold such as a upside down bowl in a
> misguided attempt at thrift.
>
> Anyway, I found a couple other approximations... as I noted, SF Clam
> Chowder is made with a starting of bacon fat rather than salt pork,
and
> green onions. I do remember the recipe in GDISF as having chervil,
> rather than parsley and no green pepper.
>
> http://recipes.chef2chef.net/recipe-...1/120036.shtml
>
> I have a feeling this version has been fancified for publication,
> although we do tend to use small red potatoes (aka "creamers" here)
for
> salads and soups:
>
> http://www.recipelink.com/ch/2002/no...ichgrill1.html
>
>

Many thanks for your reply.