Clam chowder?

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Clam chowder?

Postby grisell » Fri Mar 16, 2012 11:25 am

Tomatoes or not?
Potatoes or not?
Cream or not?
A little chili or not?

What's your opinion?
André

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Postby Snags » Fri Mar 16, 2012 12:05 pm

Potato, cream, bit of chilli if you like but no tomato
yet to take the plunge still researching
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Postby DiggingDogFarm » Fri Mar 16, 2012 1:36 pm

They both have their place.

Over here...
Tomatoes=Manhattan Clam Chowder
Cream=New England Clam Chowder

I much refer the cream.
I little chili in the Manhattan, but not in the New England.

Clams, couple strips of belly bacon, taters, onion, celery, clam juice, good compatible stock, couple bay leaves and cream.



:D
Last edited by DiggingDogFarm on Fri Mar 16, 2012 1:49 pm, edited 1 time in total.
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Postby grisell » Fri Mar 16, 2012 1:39 pm

Thanks. I have some frozen homemade chicken stock. Can I use that together with the clam juice? Or should I use fish stock? I only have fish stock concentrate.
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Postby DiggingDogFarm » Fri Mar 16, 2012 1:47 pm

I have used chicken, fish (seafood) or vegetable stock along with clam juice, all with success.
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Postby vagreys » Fri Mar 16, 2012 2:50 pm

When I could still do beef and dairy, I used fish stock and clam juice for New England-style, with cream or half-and-half. Manhattan-style, with tomatoes, calls for beef stock.
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Postby Snags » Fri Mar 16, 2012 11:55 pm

DiggingDogFarm wrote:They both have their place.

Over here...
Tomatoes=Manhattan Clam Chowder
Cream=New England Clam Chowder

I much refer the cream.
I little chili in the Manhattan, but not in the New England.

Clams, couple strips of belly bacon, taters, onion, celery, clam juice, good compatible stock, couple bay leaves and cream.



:D

Thanks for that
I tried a clam chowder at a restaurant in Boston (cant remember the name)
they apparently won chowder of the year for ever so they banned them from entering.
It was good..it was a white on
yet to take the plunge still researching
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Postby grisell » Sat Mar 17, 2012 3:34 pm

I made it Yesterday. I used mussels (Mytilus edulis), since anything else is difficult (and expensive!) to find here. I used cream and a little chopped tomatoes (the combination may be a sacrilege, sorry for that). Great thing! :)

Result:

Image
André

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Postby SausageBoy » Sat Mar 17, 2012 3:48 pm

Looks good!!

:D
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Postby salumi512 » Sat Mar 17, 2012 4:00 pm

So now it's a New Hatten Sweed Chowder :D

I'd try it.
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Postby Titch » Sat Mar 17, 2012 9:10 pm

Andr'e what superb presentation.
Cheers.
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Postby grisell » Sat Mar 17, 2012 11:37 pm

He he. :D Thanks.

Far from traditional, but we have to stick to what's possible. Those North Atlantic mussels taste a lot like the ocean. Great thing for us Swedes, as most of us live far from the ocean and that's about all we can get... :(
André

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Postby Snags » Sun Mar 18, 2012 12:17 am

Cant complain about mussels
Ive moved to the subtropics and the main thing I miss is mussels from down south.
They are a rare treat cryovacced in the supermarket up here or frozen from NZ with no taste
In Melbourne they where $4 a kilo fresh from the ocean less than a few hours old
I miss Victoria market.
yet to take the plunge still researching
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Postby grisell » Sun Mar 18, 2012 3:06 am

We can't get the live clams here and frozen ones cost a fortune. . It's either native mussels or Danish, canned mussels are okay (more or less) since you get the liquid too. Not as aromatic as the real stuff, but that's hom it is.
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Postby Massimo Maddaloni » Sun Mar 18, 2012 6:33 am

Cream is a must or it will taste much like milk and bread soup. It's a triple bypass dish: take it or leave it. Absolutely no tomatoes. That was added by Italians on the East coast. Darn WOPs, they screw up everything. Atlantic clams are super-expensive because their shell is 99% of their weight. Mediterranean clams are much cheaper. Also, canned broken clams are very cheap even if they contain many kinds of different species like razor clams and onlygodknowswhat. I add sweet red pepper small cubes (not hot chile) to impart a little colour.
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