[ARCHIVED THREAD] - Clam Chowder (Page 1 of 2)
Posted: 12/12/2014 11:42:50 PM EDT
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I have a bit of a cold, need calories, and don't want to cook. Snow's condensed clam chowder with whipping cream instead of milk. Hits the spot. |
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg Where's the white stuff. 
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg No. |
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg Troll
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No. Quoted:
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg No. |
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg nope |
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg Yer killin' me! A few years ago when I was working out of a rathole motel in north Youngstown, OH there was a bar/restaurant adjacent the motel that did incredible Manhattan chowder. I had never tasted it and became seriously hooked. The job ended and I came back to Texas. I've had my eyes open for some place that might serve such a thing but so far nothing but frustration here in Houston. |
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg I say get both. You cannot go wrong with both. Never. |
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Quoted: I say get both. You cannot go wrong with both. Never. Quoted: Quoted: This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg I say get both. You cannot go wrong with both. Never. At the Fish Market restaurant here (San Diego, CA) you can get a bowl poured carefully with one half white and the other half red. It's awesome. |
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Quoted:
At the Fish Market restaurant here (San Diego, CA) you can get a bowl poured carefully with one half white and the other half red. It's awesome. Quoted:
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg I say get both. You cannot go wrong with both. Never. At the Fish Market restaurant here (San Diego, CA) you can get a bowl poured carefully with one half white and the other half red. It's awesome. Well la-tee-da. 
In Michigan, we pretty much get a Filet-o-Fish in a bowl with some milk on it when we order clam chowder. |
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg 
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I have a bit of a cold, need calories, and don't want to cook. Snow's condensed clam chowder with whipping cream instead of milk. Hits the spot. my clam chowder is simply the best there is the best there was and the best there ever will be.... Seriously my clam chowder...fish chowder.....best in the land...been serving them up to friends for years... |
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Around here they serve what they refer to as "Bull Island Clam Chowder". It's a fairly clear broth with larger chunks of potato and clams, maybe with a hint of bacon flavor (but, sadly, almost no actual bacon).
I'm partial to New England but I've eaten Manhattan style as well. Dang, now I'm friggin hungry. 
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Well la-tee-da.
In Michigan, we pretty much get a Filet-o-Fish in a bowl with some milk on it when we order clam chowder. Quoted:
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This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg I say get both. You cannot go wrong with both. Never. At the Fish Market restaurant here (San Diego, CA) you can get a bowl poured carefully with one half white and the other half red. It's awesome. Well la-tee-da.
In Michigan, we pretty much get a Filet-o-Fish in a bowl with some milk on it when we order clam chowder. Wait...WAT ??? You don't make your own ??? |
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Wait...WAT ??? You don't make your own ??? I'll make a pot of Manhattan every now and again. We have few pretty good fish mongers around here actually, so getting fresh sea critters isn't too hard. Just not as cheap as it would be near the coasts. Emeril's recipe is pretty good, IMO. But a bowl of lobster bisque over at Capital Grille will do nicely if I don't feel like cooking.
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I'll make a pot of Manhattan every now and again. We have few pretty good fish mongers around here actually, so getting fresh sea critters isn't too hard. Just not as cheap as it would be near the coasts. Emeril's recipe is pretty good, IMO. But a bowl of lobster bisque over at Capital Grille will do nicely if I don't feel like cooking. Quoted:
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Wait...WAT ??? You don't make your own ??? I'll make a pot of Manhattan every now and again. We have few pretty good fish mongers around here actually, so getting fresh sea critters isn't too hard. Just not as cheap as it would be near the coasts. Emeril's recipe is pretty good, IMO. But a bowl of lobster bisque over at Capital Grille will do nicely if I don't feel like cooking. Ohhhh I love lobster bisque ! Made a gallon of it for Thanksgiving and there wasn't a teaspoon left. Was kind of pissed because I was sure there would be some leftover but was happy at the same time that everybody enjoyed it so much. Same thing goes when we make a batch of clam chowder. LOL |
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Moby Dick contains a passage about clam chowder, and has a recipe for it. This is one thing I've always meant to make: However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits, and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt. Our appetites being sharpened by the frosty voyage, and in particular, Queequeg seeing his favourite fishing food before him, and the chowder being surpassingly excellent, we despatched it with great expedition: when leaning back a moment and bethinking me of Mrs. Hussey's clam and cod announcement, I thought I would try a little experiment. Stepping to the kitchen door, I uttered the word "cod" with great emphasis, and resumed my seat. In a few moments the savoury steam came forth again, but with a different flavor, and in good time a fine cod-chowder was placed before us. We resumed business; and while plying our spoons in the bowl, thinks I to myself, I wonder now if this here has any effect on the head? What's that stultifying saying about chowder-headed people? "But look, Queequeg, ain't that a live eel in your bowl? Where's your harpoon?" Fishiest of all fishy places was the Try Pots, which well deserved its name; for the pots there were always boiling chowders. Chowder for breakfast, and chowder for dinner, and chowder for supper, till you began to look for fish-bones coming through your clothes. The area before the house was paved with clam-shells. Mrs. Hussey wore a polished necklace of codfish vertebra; and Hosea Hussey had his account books bound in superior old shark-skin. There was a fishy flavor to the milk, too, which I could not at all account for, till one morning happening to take a stroll along the beach among some fishermen's boats, I saw Hosea's brindled cow feeding on fish remnants, and marching along the sand with each foot in a cod's decapitated head, looking very slipshod, I assure ye. Total prep time: 1 hour Makes about 2-3 servings Cook’s Notes: I didn’t need to add salt, as the salt pork provided exactly the right amount on its own, but a dash of pepper won’t go amiss. This recipe is adapted from one from Mrs. Rorer’s Philadelphia Cookbook, from the 1880s. This puts it just a few decades after the publication of Moby Dick, and on the right coast. Ingredients:
Wash clams thoroughly. Into a largeish saucepan, pour 1 1/2 cups water, then add the whole clams. Put a lid on and simmer until the shells open. Take the opened clams out of the pot, reserving the liquid in a separate container. Any clams that do not open should be discarded. Line the bottom of the saucepan with the diced salt pork. Now put a layer of potatoes on the salt pork, then a sprinkling of onion, thyme, sweet marjoram, parsley, salt & pepper, then a layer of clams, and continue until all the ingredients are used. Add the water, which should be boiling and barely cover the whole. Cover and simmer for half an hour without stirring. Then add the milk and crackers, stir and cook ten minutes longer. Make a roux by melting the butter over medium heat, then stirring in the flour. Stir in a ladle or two of broth, then add the whole mix back into the chowder. Serve hot, with extra biscuits on the side. |
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Quoted:
This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg 
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Quoted: Moby Dick contains a passage about clam chowder, and has a recipe for it. This is one thing I've always meant to make: However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits, and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt. Our appetites being sharpened by the frosty voyage, and in particular, Queequeg seeing his favourite fishing food before him, and the chowder being surpassingly excellent, we despatched it with great expedition: when leaning back a moment and bethinking me of Mrs. Hussey's clam and cod announcement, I thought I would try a little experiment. Stepping to the kitchen door, I uttered the word "cod" with great emphasis, and resumed my seat. In a few moments the savoury steam came forth again, but with a different flavor, and in good time a fine cod-chowder was placed before us. We resumed business; and while plying our spoons in the bowl, thinks I to myself, I wonder now if this here has any effect on the head? What's that stultifying saying about chowder-headed people? "But look, Queequeg, ain't that a live eel in your bowl? Where's your harpoon?" Fishiest of all fishy places was the Try Pots, which well deserved its name; for the pots there were always boiling chowders. Chowder for breakfast, and chowder for dinner, and chowder for supper, till you began to look for fish-bones coming through your clothes. The area before the house was paved with clam-shells. Mrs. Hussey wore a polished necklace of codfish vertebra; and Hosea Hussey had his account books bound in superior old shark-skin. There was a fishy flavor to the milk, too, which I could not at all account for, till one morning happening to take a stroll along the beach among some fishermen's boats, I saw Hosea's brindled cow feeding on fish remnants, and marching along the sand with each foot in a cod's decapitated head, looking very slipshod, I assure ye. Total prep time: 1 hour Makes about 2-3 servings Cook’s Notes: I didn’t need to add salt, as the salt pork provided exactly the right amount on its own, but a dash of pepper won’t go amiss. This recipe is adapted from one from Mrs. Rorer’s Philadelphia Cookbook, from the 1880s. This puts it just a few decades after the publication of Moby Dick, and on the right coast. Ingredients:
Wash clams thoroughly. Into a largeish saucepan, pour 1 1/2 cups water, then add the whole clams. Put a lid on and simmer until the shells open. Take the opened clams out of the pot, reserving the liquid in a separate container. Any clams that do not open should be discarded. Line the bottom of the saucepan with the diced salt pork. Now put a layer of potatoes on the salt pork, then a sprinkling of onion, thyme, sweet marjoram, parsley, salt & pepper, then a layer of clams, and continue until all the ingredients are used. Add the water, which should be boiling and barely cover the whole. Cover and simmer for half an hour without stirring. Then add the milk and crackers, stir and cook ten minutes longer. Make a roux by melting the butter over medium heat, then stirring in the flour. Stir in a ladle or two of broth, then add the whole mix back into the chowder. Serve hot, with extra biscuits on the side. |
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Quoted:
This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg It's ok, but I rather it in cream. |
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I have a bit of a cold, need calories, and don't want to cook. Snow's condensed clam chowder with whipping cream instead of milk. Hits the spot. Love Snow's condensed. I grew up eating that stuff but I can't find it anywhere in AZ anymore. All I can find is the ready to serve crap. Definitely not as good. I agree with whoever said don't eat it when you have a cold though. Dairy's not good when you're sick. |
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Quoted: At the Fish Market restaurant here (San Diego, CA) you can get a bowl poured carefully with one half white and the other half red. It's awesome. Quoted: Quoted: Quoted: This is what clam chowder should look like: http://media-cache-ec0.pinimg.com/736x/9f/4f/0a/9f4f0a88238435158c1e325efbf3d0a5.jpg I say get both. You cannot go wrong with both. Never. At the Fish Market restaurant here (San Diego, CA) you can get a bowl poured carefully with one half white and the other half red. It's awesome. That sounds good. |