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Old 03-12-2014, 04:48 AM   #21
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I have been making Jasper White's chowder for years. it
s the best. A also make one very like the Clear Chowder. My recipe (clipped from a newspaper)is called Outer Banks Chowder. No cream and just a little starchy potato . I do not use anything else for a thickener.
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Old 03-12-2014, 05:30 AM   #22
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Jasper's clam chowder recipe is what I cook from and it's simple , authentic and delicious.

Jasper's New England Clam Chowder, Recipe from Martha Stewart Living, December 2000
I would follow Jasper right to the gates of Hell. I love the fact that he recommends PEI potatoes. The only item I don't add is the celery. But I do sauté it in large chunks and then remove it. I love the flavor of it, but not the texture.
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Old 03-12-2014, 09:20 AM   #23
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When did DC become a Nit-Picking Society in which the OP's recipe is torn to bits and gets no encouragement and thanks for posting his recipe?
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Old 03-12-2014, 10:19 AM   #24
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When did DC become a Nit-Picking Society in which the OP's recipe is torn to bits and gets no encouragement and thanks for posting his recipe?
I did mention that we managed to destroy the OP's recipe apart a few posts back.
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Old 03-12-2014, 10:38 AM   #25
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When did DC become a Nit-Picking Society in which the OP's recipe is torn to bits and gets no encouragement and thanks for posting his recipe?
When someone claims that their recipe is the best, it sort of asks to be challenged.
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Old 03-12-2014, 11:31 AM   #26
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When did DC become a Nit-Picking Society in which the OP's recipe is torn to bits and gets no encouragement and thanks for posting his recipe?
When hasn't it been?
Pick a thread about food and chances are 65-80% of the comments are negative and from the same people.

What I would like to see is FoodNelson come back and defend his recipe, but I can certainly understand why he wouldn't.

I read lots of folks saying clam juice and not chicken stock, but in his vid I believe he uses clam juice and mentions adding it until you get the right consistency. So if you don't like thick chowder, add away
And if I was making chowder I would consider it a shame to use fresh clams. Not unless I was leaving them whole, but me being from PA automatically makes me a non-expert on chowder. I just know what tastes good to me.
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Old 03-12-2014, 11:50 AM   #27
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I thought it was a nice recipe and video, and appreciate that Foodnelson shared it with us. I also see nothing wrong with canned clams and bottled clam juice. While I too am no expert on clam chowdah, I've made some very tasty versions using the canned ingredients.
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Old 03-12-2014, 03:16 PM   #28
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The Best Clam Chowder Recipe

I appreciate everyone's comments. Yes, it does have bacon in it and that would be considered eating meat on Fridays during Lent. If you want to be really strict on the whole lent thing, don't put the bacon in and just use an oil of your choice to saute the onions in. I agree that fresh clams are best but not everyone has access to fresh clams. Unfortunately, the only alternative to fresh clams is to use canned clams.

Happy cooking!
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Old 03-12-2014, 04:23 PM   #29
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If you insist on a thick chowder (HORRORS!)
According to Merriam-Webster, chowder is "a thick soup or stew made of seafood or corn with potatoes and onions and milk or tomatoes"

I actually like chowder somewhat on the thick and creamy side. But not so thick a spoon will stand up straight.

For me, somewhere in the range of pea soup kind of thickness is perfect. However, it's really a matter of preference, isn't it?
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Old 03-12-2014, 04:27 PM   #30
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The last time I made soup a spoon would stand up in was the first time I cooked with barley
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Old 03-12-2014, 05:17 PM   #31
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According to Merriam-Webster, chowder is "a thick soup or stew made of seafood or corn with potatoes and onions and milk or tomatoes"
Thick is a very relative term. Traditional NE clam chowder should be "thick", but those not from NE often interpret that as spoon standing up thick. The best NE clam chowders would never support a spoon unless you were holding it.
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Old 03-13-2014, 07:10 AM   #32
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I appreciate everyone's comments. Yes, it does have bacon in it and that would be considered eating meat on Fridays during Lent. If you want to be really strict on the whole lent thing, don't put the bacon in and just use an oil of your choice to saute the onions in. I agree that fresh clams are best but not everyone has access to fresh clams. Unfortunately, the only alternative to fresh clams is to use canned clams.

Happy cooking!
BTW, Welcome to DC. It certainly hasn't been the most friendly welcome we have extended to any new member. But we all are certainly glad to have you here.

There really are some very nice folks here. And we do have a lot of laughs. If you don't believe me just check out our "Today's Funny." And we have an imaginary DC house that we visit every so often. There are two imaginary kittens there that love to play with you. One of them is named Buttons. He is my favorite. These kitties never grow into cats. So when your day gets too difficult, head over and sit in the rocker and the kitties will climb up on your lap. There is also a Keurig coffee maker with every flavor K pod and the same goes for tea bags. Or you might just want to warm up with a big mug of steaming cocoa.

So again, WELCOME! So glad you found us.
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Old 03-13-2014, 07:12 AM   #33
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The last time I made soup a spoon would stand up in was the first time I cooked with barley

Yup! Barley will do that to your soup. Been there, done that. Barley Stew with lamb is what I made.
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Old 03-13-2014, 07:27 AM   #34
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Yup! Barley will do that to your soup. Been there, done that. Barley Stew with lamb is what I made.
The quickest fix; call it something else
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Old 03-13-2014, 04:50 PM   #35
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I made a pot of mushroom barley soup recently. The next day it was mushroom barley pudding. By the time we were through with the entire batch I had gone through another quart of beef broth. Next time I'll pre-cook the barley before adding it to the rest of the soup.
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Old 03-13-2014, 05:47 PM   #36
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I made a pot of mushroom barley soup recently. The next day it was mushroom barley pudding. By the time we were through with the entire batch I had gone through another quart of beef broth. Next time I'll pre-cook the barley before adding it to the rest of the soup.
Having had the barley oops myself, the last beef and barley soup had the barley cooked separately and added later.
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Old 03-13-2014, 06:01 PM   #37
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...Next time I'll pre-cook the barley before adding it to the rest of the soup.
Quote:
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...the last beef and barley soup had the barley cooked separately and added later.
...or just add less barley.
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Old 03-13-2014, 06:58 PM   #38
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...or just add less barley.
Well, that would work. But, we like a lot of barley in the soup, but don't want the barley stew, so lots can be added to individual bowls.
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Old 03-13-2014, 07:26 PM   #39
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I cook the barley in beef stock in a separate pan. That way it tastes like it belongs to the Beef soup, not just an add on.
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Old 03-13-2014, 07:29 PM   #40
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I've made unintentional barley pudding before too. Cooking the barley separately in beef stock is a good idea.
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The Best Clam Chowder Recipe This calm chowder is very creamy with just the right touch of spices and seafood flavors. It is also full of tender, juicy clams. This is a must soup for lent or anytime during the year! 4 slices bacon, cooked crisp and broken 2 large medium yellow onions, finely chopped 1/2 cup chicken broth 2 medium potatoes, cubed 1 tsp sea salt 1/2 tsp Shellfish Spice 6 tbsp butter 6 tbsp corn starch 3 cups milk 2 cups half-and-half cream 4 (10 oz) cans baby clams, undrained 2 tbsp chopped parsley Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and Shellfish Spice, cover and cook for 15 minutes. In a second large saucepan, melt butter, whisk in corn starch, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened. Pour into onion and potato mixture, add clams only, reserving the juice in the cans. Add bacon and the reserved juice a bit at a time to reach desired consistency. Stir and gently cook over moderate heat until heated through about 10 minutes. Transfer to soup tureen and garnish with parsley or Shellfish Spice. [url=https://youtu.be/2hXlEXT4h3w]The Best Clam Chowder Recipe - YouTube[/url] 3 stars 1 reviews
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