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Old 10-18-2013, 05:56 PM   #31
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The brand of canned clam makes a big difference. I used to use Snow's but now I buy large cans of Caravelle that I get at my asian market. They are cheaper,larger,meatier,tastier. 2 cans gives me PLENTY of clams and I don't have to buy extra juice.
Thanks, I'll look for that next time I'm at the Asian market.
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Old 10-18-2013, 05:57 PM   #32
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Although I'm not a fan of New England clam chowder (I don't like milk). I am a fan of Manhattan Clam Chowder. Sorry Boston! I have made it many times. Living in MT now, its hard to find fresh clams for chowder. When I lived in NJ I use to bye by the bushel. Anyway. Using fresh is always better. Bye the larger chowder clams 3-4" and chop them. Get some cherry stones (1 or 2 doz) to add later.
As far as canned clams, Sea Watch is a very good product. They come in a 52oz can. They are sea clams and are fine for making chowder. I strain them and use the broth for stock adding fish stock too. After bacon and veggies are done I add the clams to cook for the last 1 minute. The more you cook them the tougher they get. Cook fresh clams just until they open.
Why on earth would I add cherry stones to anything, let alone a Clam Chowder?
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Old 10-18-2013, 05:58 PM   #33
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Well, I actually live 30 miles from the nearest coast, but it is a lot further to anywhere with a fishing industry. And I guess clams are just not something we eat over here.

No clam juice! (Which probably won't come as any surprise!)

Okay! No corn in the chowder! This message is coming in loud and clear from across the pond!

I have no idea what a "high homemade biscuit" is by the way! A biscuit here, is what you would call a "cookie" (sweet and crispy and definitely not to eat with a Chowder!) But my guess is, it must be something like a savoury scone. (Simple non-yeast dough, cut into circles and baked).
I must remember that. I am referring to baking powder biscuits.

Biscuit Recipe & Video - Joyofbaking.com *Video Recipe*

This is what Americans are always referring to when the word "biscuits" is used. They are not sweet like a our scones are. Americans are always searching for the highest biscuit recipe. The higher they rise, the lighter they are. Like eating a 'cloud'.
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Old 10-18-2013, 05:59 PM   #34
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Originally Posted by 4meandthem View Post
The brand of canned clam makes a big difference. I used to use Snow's but now I buy large cans of Caravelle that I get at my asian market. They are cheaper,larger,meatier,tastier. 2 cans gives me PLENTY of clams and I don't have to buy extra juice.
I'll have to look for those. Right now all I've ever used is Snows canned clams.
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Old 10-18-2013, 06:01 PM   #35
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Why on earth would I add cherry stones to anything, let alone a Clam Chowder?
Hee hee! Cherrystones are a type of clam. http://www.thekitchn.com/whats-the-d...ittle-ne-61333
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Old 10-18-2013, 06:02 PM   #36
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I am not even going to mention the brand of clams I found! I'll probably get lynched! (Suffice to say, it is none of the above!)

Just bear in mind I have been to every store in town and only one had ANY clams at all, so it was this one or nothing!
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Old 10-18-2013, 06:03 PM   #37
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Oh, that was cruel!!
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Old 10-18-2013, 06:06 PM   #38
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Also, the crackers Addie mentioned are nice in the chowder. I too serve it with crusty bread and a green salad. It's pretty hearty, so it doesn't need a lot of accompaniments.
For some I suppose
I never got the attraction of adding crackers to a nice thick chowder. Chicken noodle soup, sure, after you run out of noodles and stuff and have nothing left but broth, but chowders?
But that's what makes the world go round
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Old 10-18-2013, 06:08 PM   #39
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Why on earth would I add cherry stones to anything, let alone a Clam Chowder?
I would have responded sooner but I can't stop laughing. and it is hard to see with tears running down my face.

Cherry stones are a name we give to hard shell clams. There are soft shell, little necks, quahogs, etc. They are different sizes. The quahogs which are the largest are difficult to open and are often cut up and mixed with breadcrumbs or other filler, placed back into the washed shell and baked. The cherry stones can often be used for fried clams or chowder. The smallest are soft shells and are just babies. Clammers (people who did clams for a living) put them back to grow some more.
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Old 10-18-2013, 06:10 PM   #40
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I assume we are all agreed that smoked bacon is the way to go?
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