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Old 09-25-2009, 11:06 AM   #11
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bread

how about a nice sandwich like ham and cheese in a focacia bread, slightly toasted..or some tortilla chips with a bean dip..
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Old 09-25-2009, 03:49 PM   #12
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Quote:
Originally Posted by lyndalou View Post
Soup and salad it is. Salad first, then the soup. I agree that the garlic may overcome the flavor of the chowder, so I'll just do a good crusy bread, as suggested. Brownies would e a good dessert, but I had that the last time they were over 2 weeks ago. May do a crostata. Thanks, everyone.

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What about Gingerbread for dessert?
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Old 09-25-2009, 03:56 PM   #13
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Ooooo...ChefJune, gingerbread sounds lovely! Hey lyndalou, you should do Ishbel's Gingerbread Cake. Its AWESOME. I can't remember what sauce goes on it but I remember everyone really loving it the last time I made it.

jabbur, White clam chowder is New England I think. Manhattan is what my Dad taught me to make.

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Old 09-25-2009, 05:16 PM   #14
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There are actually three somewhat "traditional" clam chowders, all with their own (sometimes rabid) followers.

New England - which is the cream-based.

Manhattan - which is the tomato-based.

Rhode Island - which is a somewhat clear clam-broth based.

All are terrific in their own ways.
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Old 09-25-2009, 05:25 PM   #15
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I did not know about the Rhode Island variety! Do you have a recipe?
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Old 09-25-2009, 05:49 PM   #16
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I don't have a TNT recipe that I can post, but if you do a websearch on "Rhode Island Clam Chowder", you'll get a wealth of recipes, all pretty similar. It's pretty much a clear clam-broth based chowder. Think New England &/or Manhattan without the cream &/or tomatoes.

Although many of the Rhode Island Clam Chowder recipes call for serving pitchers of warm milk alongside for folks to add to taste.

It's definitely a nice soup, & a nice change from the usual New England & Manhattan clam soups.
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Old 09-25-2009, 10:39 PM   #17
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I would have some crusty bread with it, but I'd avoid cheese - cheese and seafood don't mix. Cheese makes seafood taste sour. Some rules are meant to be broken... this isn't one of them!

At the most, a leafy salad, light on the dressing, so you don't mask the flavor of the clams.

Enjoy!!!
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Old 09-25-2009, 11:39 PM   #18
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I agree on the no-cheese, just tear into a hunk of artisnal-type bread (NYT), sop up the broth...mmmm.

I wouldn't want to be distracted by a salad.
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Old 09-26-2009, 09:23 AM   #19
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I would have some crusty bread with it, but I'd avoid cheese - cheese and seafood don't mix. Cheese makes seafood taste sour. Some rules are meant to be broken... this isn't one of them!
Now you see, I completely disagree with this. Cooking - & eating - is all about personal taste, & this is just your opinion, not a strict rule. Yes, yes, I know - traditionally Italians do not use cheese as a condiment for seafood pasta dishes. But plenty of people do enjoy it - even Italians. It's not a travesty.

I happen to love some good imported parmesan grated on my "Calamari over Linguine" or with my "Spinach Spaghetti with White Clam Sauce". There's absolutely nothing "sour" about it.
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Old 09-26-2009, 10:05 AM   #20
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Breezy, the way I took Selkies post was that she was implying that this is a rule for her. She said "I would have some crusty bread with it, but I'd avoid cheese". She was not saying that this is anything other than her opinion.
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