Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Indeed!
I hope it comes out well for you. I'm looking forward to you making it.
Don't you know what cherry stone clams are?Why on earth would I add cherry stones to anything, let alone a Clam Chowder?
Don't you knoe what cherry stone clams are?
I'm pretty sure she does by now.
Obviously cherry stones is not a common term amongst Brits when referring to clams
I'd like to see some pics of other peoples clam chowder...
How would she know? When just cherry stones, without mentioning they were clams, was stated, I can see where Katy was confused. It makes sense that she thought cherry stones from actual cherries were the ingredient. We speak different languages, even though they're both English!
I don't always base my food profile on something that was (according to you) made nearly 300 years ago. Nor did I mention cornstarch anywhere.
Really, where do you come up with this stuff? Can't you give someone advice without sniping all the time? What is it, my turn today?
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.
We get goeducks here which are several times larger than quahogs. There is no real meat on the inside but the clams proboscus can extend 3 feet or more and is all meat, it shrinks to 12 inches when hiding. You have to soak and peel it then chop them. Thay are mostly eaten sliced thin and raw for sushi. They make great chowder though. Pretty expensive if you don't harvest them yourself which is quite a job and dirty. You basically get dropped off on a sand bar in low tide and dig 3-4 feet down while your hole keeps collapsing the whole time.You get your face in the mud and reach in grab this thing that feels like a .........I'll leave your imagination to the rest.You are standing in 3 feet of water by the end of low tide 1/2 mile from shore waiting for a boat to come get you.It is pretty crazy but fun.
We get goeducks here which are several times larger than quahogs. There is no real meat on the inside but the clams proboscus can extend 3 feet or more and is all meat, it shrinks to 12 inches when hiding. You have to soak and peel it then chop them. Thay are mostly eaten sliced thin and raw for sushi. They make great chowder though. Pretty expensive if you don't harvest them yourself which is quite a job and dirty. You basically get dropped off on a sand bar in low tide and dig 3-4 feet down while your hole keeps collapsing the whole time.You get your face in the mud and reach in grab this thing that feels like a .........I'll leave your imagination to the rest.You are standing in 3 feet of water by the end of low tide 1/2 mile from shore waiting for a boat to come get you.It is pretty crazy but fun.
They skeeve me!
How are those steamed and dippped in butter?
They skeeve me!
Sorry Katy, I did now mean any offense. It was me who was thinking, "New Hampshire" Forgive me, JoeyWe do!
I know my comment caused huge amusement (and I don't mind at all). It was a genuine misunderstanding.
Part of being on sites like this for me is all about learning new things.
Clams are simply not a part of the general British diet. (Though I am sure you can find them here.)
Bet they'd either be kinda grayish-white (New England) or red (Manhattan)....
Sorry Katy, I did now mean any offense. It was me who was thinking, "New Hampshire" Forgive me, Joey