Re: Creamy Clam Chowder


"Wayne Boatwright" <wayneboatwright@xxxxxxx> wrote in message
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On Wed 16 Jan 2008 09:48:05p, Paul M. Cook told us...


"JoeSpareBedroom" <dishborealis@xxxxxxxxx> wrote in message
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"limey" <limey113@xxxxxxxxx> wrote in message
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I'm no expert when it comes to determining whether something is New
England authentic, but this quick and simple version worked for me
today. I thought it was very good. Miracle - I had every ingredient
on hand. I'm showing the full recipe but halved it as best I could.
I
used two cans of clams, in place of the three.

Dora

* Exported from MasterCook *

Clam Chowder - creamy

1 large onion -- chopped
3 medium carrots -- chopped
2 ribs celery -- sliced
3/4 cup butter -- cubed
2 10 3/4 oz. cans potato soup -- undiluted
3 6 1/2 oz. cans minced clams
3 tablespoons cornstarch
1 quart half-and-half salt and pepper to taste


Corn starch. Umm....no.


My chowder turns out so thick I can hardly imagine anybody wanting it
thicker. Genuine NE chowder is actually quite thin. Myself I like it
more
like a thicj stew. But cornstarch? Ugh.

Paul





Well, then, how do you make yours?


I posted the recipe I use. Sometimes I will dice up a little carrot and add
that. Depends on how sweet I want it. The chowder's we ate in NH when I
was young were made with no thickening at all. They were great, I remember
the clams were as big as some oysters I get out here.

And it's chowda, CHOWDA!!!!

Paul


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