New England Clam Chowder. Opinions?

[pictonguy]

"I cook the diced potato separately..."

veddy interestink . . . I 'over cook' Russets to use them as the "thickening agent"

basically I boil the potato until there is some "flourly decomp" - then proceed with adding seafood stock + pre-done bacon/onion etc....

essentially I use the potato to replace the roux, make up the body and season, then . .
fresh shucked clams get a rough chop and go in last . . .

may not 'work' in a commercial setting? except, , , , one cannot "hold" cooked clam bits/strips/chopped for any length of time without making "clam gummies" - no?

I prefer the potato aspect to be separate and not as starchy overall. I also don't hold clam chowder for service and heat to order.

 

[pictonguy]

I don't and never have held any soup for service. Normally I use yukon gold potatoes for chowders, russets for fries or puree's.

 

[dcSaute]

well, simply a different approach - all kinds of approaches can/do work.
which is seriously affected/controlled by "home cooking" versus "restaurant cooking"

the low vs high starch potatoes are indeed obviously different techniques.
methinks the major issue is prepping / perfecting the chowder "body" - by any means
however - roux vs potato starch - that is accomplished, the trick for either is:
have a good body, "insert clams" last.

 

[taxlady]

"I cook the diced potato separately..."

veddy interestink . . . I 'over cook' Russets to use them as the "thickening agent"

basically I boil the potato until there is some "flourly decomp" - then proceed with adding seafood stock + pre-done bacon/onion etc....

essentially I use the potato to replace the roux, make up the body and season, then . .
fresh shucked clams get a rough chop and go in last . . .

may not 'work' in a commercial setting? except, , , , one cannot "hold" cooked clam bits/strips/chopped for any length of time without making "clam gummies" - no?

"clam gummies"

I like using potato rather than roux too. Kenji says it gets grainy if the potatoes overcook, but I don't find it grainy.

 

[jennyema]

The very thick chowders here use a roux, but the traditional, thinner chowders use potatoes, not flour.

IMO, the best thing about a good clam chowder is the broth, followed by the soft potatoes.