Clam Chowder

morgul the friendly drelb said:

The word "tomato" does not belong in any thread about clam chowder. Or
chili.

Philistines!!

How can you possibly have chili without tomatoes?

~patches~ said:

morgul the friendly drelb said:

The word "tomato" does not belong in any thread about clam chowder. Or
chili.

Philistines!!

How can you possibly have chili without tomatoes?

Very easily; the red colour comes from red chiles or the green colour
comes from green chiles.

~patches~ said:

morgul the friendly drelb said:

The word "tomato" does not belong in any thread about clam chowder. Or
chili.

Philistines!!

How can you possibly have chili without tomatoes?

Very easily; the red colour comes from red chiles or the green colour
comes from green chiles.

Ooooooooh! Curry powder! I'll consult with the Crashman and see if he's
game for it.

Thanks,
Carol

D.A.Martinich said:

notbob said:

jmcquown said:

Manhattan chowder is a whole different
animule from the NE or RI version.

Does that mean you have a really great recipe for same? 😉

nb

Here's one for you-
This is a recipe for Manhattan style clam chowder from an old San
Francisco restaurant, Collins and Wheeland, taken down in the 1930's.
Unfortunately, there are very few measurements, but, I suspect that if
you make a lot of clam chowder you can figure it out.

"Clam Chowder a la Chef Anton (Kovacevich)

salt pork
1 tsps. curry powder
thyme
4 heaping tsps. flour
1 cup tomato puree
diced potatoes
clam juice
green onions
bellpeppers
mace
marjoram
salt and pepper
1 cup solid pack tomatoes
clams

method:
Dice salt pork and braise until golden brown. Add cut green onions,
leeks, bell peppers, and braise. Stew the clams gently in water. Add
curry powder to the pot in which pork is braising. Season with mace,
thyme, marjoram and salt and pepper. When all has braised together,
add the juice in which the clams were stewed, tomato puree solidpack
tomatoes and diced potatoes. Lastly add the clams. Stew a moment all
together and serve.

Chef Anton gave a warning about the curry amount, and said that the
amount given would do for four gallons for about four gallons of
chowder."

That's the way it's written down and the few measurements given don't
make a lot of sense. But if you approach the recipe with a little
common sense and some experience you can make a very tasty chowder with
these ingredients.

D.M.

On Sat, 6 Aug 2005 07:34:17 -0400, I needed a babel fish to understand
"Dee Randall" <[email hidden]> :

Quoted message said:

Barry, coincidentally this morning I am comparing a hand-written clam
chowder recipe handed down in book form (probably early 1900's) to a
hand-written post-card. My in-laws were mostly sailors on Branford Point,
Connecticut, owning ships and being cooks at home and one owning a
restaurant in the late 1850's to the early 1900's. The family always had
seafood available. This one recipe calls for NO MILK, NO CREAM. (This is
the way I prefer Clam Chowder myself.)
Dee Dee

Would it be possible for you to post this recipe up here?
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
understand ~patches~ <[email hidden]> :

Quoted message said:

morgul the friendly drelb said:

The word "tomato" does not belong in any thread about clam chowder. Or
chili.

Philistines!!

How can you possibly have chili without tomatoes?

My thoughts exactly.... that would be almost like having chili
without meat. What you would have is not chili.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

On Thu 11 Aug 2005 06:26:17a, LewZephyr wrote in rec.food.cooking:

Quoted message said:

On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
understand ~patches~ <[email hidden]> :

Quoted message said:

morgul the friendly drelb said:

The word "tomato" does not belong in any thread about clam chowder. Or
chili.

Philistines!!

How can you possibly have chili without tomatoes?

My thoughts exactly.... that would be almost like having chili
without meat. What you would have is not chili.

While I prefer midwestern style chili made with tomatoes and beans, neither
are authentic ingredients to original chili dishes. For that matter,
neither is ground beef. The "red" and the flavor are all attributed to
various chili peppers and spices, not tomatoes. For example:

http://chile.netrelief.com/classic_texas_red_chili_recipes.shtml

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Pandora said:

"aem" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

I have red that the so called " Manhattan clam" has milk inside; and the
"new England" clam has tomatoes.

No, you have it backwards. New England clam chowder is milk-based.
Manhattan clam chowder has tomatoes.

It is written on my vocabulary. Now I have read again: Manhattan with milk
and new England with tomatoes.
Perhaps the person who redacted didn't know !!!
Sorry
Pandora

Still backwardss. Manhattan clam chowder has tomatoes, New England clam
chowder is milk based.

Sandi

On 11 Aug 2005 16:14:47 +0200, I needed a babel fish to understand
Wayne Boatwright <[email hidden]> :

Quoted message said:

On Thu 11 Aug 2005 06:26:17a, LewZephyr wrote in rec.food.cooking:

Quoted message said:

On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
understand ~patches~ <[email hidden]> :

Quoted message said:

morgul the friendly drelb wrote:

> The word "tomato" does not belong in any thread about clam chowder. Or
> chili.
>
> Philistines!!
>
How can you possibly have chili without tomatoes?

My thoughts exactly.... that would be almost like having chili
without meat. What you would have is not chili.

While I prefer midwestern style chili made with tomatoes and beans, neither
are authentic ingredients to original chili dishes. For that matter,
neither is ground beef. The "red" and the flavor are all attributed to
various chili peppers and spices, not tomatoes. For example:

http://chile.netrelief.com/classic_texas_red_chili_recipes.shtml

hmm... Thanks for the factual insight. I could of picked a different
wording.. (I don't live in a life of absolutes).

My thoughts exactly.... that would be almost like having chili
without meat. I personally wouldn't call it chili....

Always good to read your writings Wayne.

----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

On Thu 11 Aug 2005 10:00:19a, LewZephyr wrote in rec.food.cooking:

Quoted message said:

On 11 Aug 2005 16:14:47 +0200, I needed a babel fish to understand
Wayne Boatwright <[email hidden]> :

Quoted message said:

On Thu 11 Aug 2005 06:26:17a, LewZephyr wrote in rec.food.cooking:

Quoted message said:

On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
understand ~patches~ <[email hidden]> :

>morgul the friendly drelb wrote:
>
>> The word "tomato" does not belong in any thread about clam chowder.
>> Or chili.
>>
>> Philistines!!
>>
>How can you possibly have chili without tomatoes?

My thoughts exactly.... that would be almost like having chili
without meat. What you would have is not chili.

While I prefer midwestern style chili made with tomatoes and beans,
neither are authentic ingredients to original chili dishes. For that
matter, neither is ground beef. The "red" and the flavor are all
attributed to various chili peppers and spices, not tomatoes. For
example:

http://chile.netrelief.com/classic_texas_red_chili_recipes.shtml

hmm... Thanks for the factual insight. I could of picked a different
wording.. (I don't live in a life of absolutes).

My thoughts exactly.... that would be almost like having chili
without meat. I personally wouldn't call it chili....

Actually, the stuff is pretty good, but I don't think of it as chili
either. I've got to have various tomato products and beans and I use
ground beef and, of course, the chili powder and other spices. That's
chili to me.

Quoted message said:

Always good to read your writings Wayne.

Thank you!

Quoted message said:

----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

I like the quote!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On 11 Aug 2005 19:19:59 +0200, I needed a babel fish to understand
Wayne Boatwright <[email hidden]> :

Quoted message said:

On Thu 11 Aug 2005 10:00:19a, LewZephyr wrote in rec.food.cooking:

Quoted message said:

My thoughts exactly.... that would be almost like having chili
without meat. I personally wouldn't call it chili....

Actually, the stuff is pretty good, but I don't think of it as chili
either. I've got to have various tomato products and beans and I use
ground beef and, of course, the chili powder and other spices. That's
chili to me.

I tend to use some leftover meat for my chili. Now, the type of
leftover meat I use is Brisket and Pork Butt. That have been smoked
for some time... (Brisket the typical 12 hrs and Pork But 9 hrs give
or take depending on the size of the cut).
Usually when I smoke I ensure to make extra, so I can freeze it up and
use in dishes like the chili.
Ground beef would work just fine, but eh when ya gots the good stuff,
ya gots ta use it.

----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

On Thu 11 Aug 2005 11:05:37a, LewZephyr wrote in rec.food.cooking:

Quoted message said:

On 11 Aug 2005 19:19:59 +0200, I needed a babel fish to understand
Wayne Boatwright <[email hidden]> :

Quoted message said:

On Thu 11 Aug 2005 10:00:19a, LewZephyr wrote in rec.food.cooking:

Quoted message said:

My thoughts exactly.... that would be almost like having chili
without meat. I personally wouldn't call it chili....

Actually, the stuff is pretty good, but I don't think of it as chili
either. I've got to have various tomato products and beans and I use
ground beef and, of course, the chili powder and other spices. That's
chili to me.

I tend to use some leftover meat for my chili. Now, the type of
leftover meat I use is Brisket and Pork Butt. That have been smoked
for some time... (Brisket the typical 12 hrs and Pork But 9 hrs give
or take depending on the size of the cut).
Usually when I smoke I ensure to make extra, so I can freeze it up and
use in dishes like the chili.
Ground beef would work just fine, but eh when ya gots the good stuff,
ya gots ta use it.

That sounds terrific! I would love the smokiness and the texture. I only
smoke during the winter here, as AZ summers are just too hot to bother.
I'll have to remember to save some brisket or butt for my chili.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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LewZephyr wrote on 11 Aug 2005 in rec.food.cooking

Quoted message said:

On Sat, 6 Aug 2005 07:34:17 -0400, I needed a babel fish to
understand "Dee Randall" <[email hidden]> :

Quoted message said:

Barry, coincidentally this morning I am comparing a hand-written
clam chowder recipe handed down in book form (probably early
1900's) to a hand-written post-card. My in-laws were mostly
sailors on Branford Point, Connecticut, owning ships and being
cooks at home and one owning a restaurant in the late 1850's to the
early 1900's. The family always had seafood available. This one
recipe calls for NO MILK, NO CREAM. (This is the way I prefer
Clam Chowder myself.) Dee Dee

Would it be possible for you to post this recipe up here?
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

Mine's not bad

@@@@@ Now You're Cooking! Export Format

Alan's Corn And Clam Chowder

Soups/Chowders

3-6 slices bacon; chopped
3 cup Clam stock
1 large onion; chopped
1 stalk leeks white only; sliced thin
2 ribs celery; chopped
1 medium carrot, peeled, chopped
1 red bell pepper; chopped
0.5 teaspoon dried rosemary
0.5 teaspoon dried taragon
0.5 teaspoon dried thyme
3 cup half and half
1 lb red-skinned potatoes, peeled,; 1/2 inch diced
1 8 oz bottle clam juice
1 15 oz can can creamed corn
3 10 oz cans baby clams /juice from cans; added earlier
salt and pepper; to taste
just in case instant potatoes see note; for thickening

Use the pot you are going to make the chowder in. A thick bottomed pot w
lid. Sauté bacon in heavy medium pot over medium heat until fat begins to
render, about 3 minutes. Add onion, celery, leek,red pepper and carrot
and
sauté until vegetables begin to soften, about 8 minutes. Add thyme and
other spices; stir 30 seconds. Thyme is very good in this. Add potatoes,
clam juice, juice from clam cans and clam stock . Cover pot, reduce heat
to medium-low and simmer until potatoes are tender, about 20 minutes.
Variable depends on size of dice. Add creamed corn and clams with juices
plus the half and half; simmer about 2 minutes. Careful here don't over
cook clams. Season soup to taste with salt and pepper and serve.

Note: If the broth is too thin, thicken by adding instant potatoes (1 or
2 handfuls is usually enough). Do not over-cook as clams will get chewy.
It doesn't take long to thicken with instant potatoes...on or off the
heat. Just stir lots. The flaked instant potatoes work better, don't
clump up as much.

You'll need a big pot.

** Exported from Now You're Cooking! v5.67 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Wayne Boatwright wrote on 11 Aug 2005 in rec.food.cooking

Quoted message said:

On Thu 11 Aug 2005 10:00:19a, LewZephyr wrote in rec.food.cooking:

Quoted message said:

On 11 Aug 2005 16:14:47 +0200, I needed a babel fish to understand
Wayne Boatwright <[email hidden]> :

Quoted message said:

On Thu 11 Aug 2005 06:26:17a, LewZephyr wrote in rec.food.cooking:

> On Mon, 08 Aug 2005 14:56:16 -0400, I needed a babel fish to
> understand ~patches~ <[email hidden]> :
>
>>morgul the friendly drelb wrote:
>>
>>> The word "tomato" does not belong in any thread about clam
>>> chowder. Or chili.
>>>
>>> Philistines!!
>>>
>>How can you possibly have chili without tomatoes?
>
> My thoughts exactly.... that would be almost like having chili
> without meat. What you would have is not chili.

While I prefer midwestern style chili made with tomatoes and
beans, neither are authentic ingredients to original chili dishes.
For that matter, neither is ground beef. The "red" and the flavor
are all attributed to various chili peppers and spices, not
tomatoes. For example:

http://chile.netrelief.com/classic_texas_red_chili_recipes.shtml

hmm... Thanks for the factual insight. I could of picked a
different wording.. (I don't live in a life of absolutes).

My thoughts exactly.... that would be almost like having chili
without meat. I personally wouldn't call it chili....

Actually, the stuff is pretty good, but I don't think of it as chili
either. I've got to have various tomato products and beans and I
use ground beef and, of course, the chili powder and other spices.
That's chili to me.

Quoted message said:

Always good to read your writings Wayne.

Thank you!

Quoted message said:

----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

I like the quote!

No idea why I posted this here????

@@@@@ Now You're Cooking! Export Format

Creamy Artichoke Chicken Breasts

none

8 ounces cream cheese - (1 pkg); softened
5 1/2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1 garlic clove; minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 cup grated mozzarella cheese
1/4 cup shredded parmesan cheese
9 ounces marinated artichoke hearts
1 green onion; finely chopped
4 boneless skinless chicken breast ha
2 tablespoons extra-virgin olive oil

Mix cream cheese, sour cream, mayo, lemon juice, Dijon, garlic,
Worcestershire and hot pepper sauce in food processor until smooth.
Slowly add cheese, artichoke hearts and onions. (Sauce can be made up to
a day in advance.)

Brown chicken breasts in oil until 140 degrees (about 10 minutes). Place
in casserole dish and cover with prepared artichoke sauce. Cover with
lid and bake at 350 degrees for 30 minutes.

Uncover and place under broiler until cheese bubbles and starts to brown
on top.

This recipe yields 4 servings.

Source:
"Low-Carb Forum at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-27-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 364 Calories; 23g Fat (57.2%
calories from fat); 32g Protein; 6g Carbohydrate; 2g Dietary Fiber; 83mg
Cholesterol; 454mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit;
0
Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.67 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Thu 11 Aug 2005 02:15:30p, Mr Libido Incognito wrote in
rec.food.cooking:

Quoted message said:

No idea why I posted this here????

LOL! Neither do I, but I'm glad you did. Sounds really good, and saved
for dinner sometime soon.

Quoted message said:

@@@@@ Now You're Cooking! Export Format

Creamy Artichoke Chicken Breasts

none

8 ounces cream cheese - (1 pkg); softened
5 1/2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1 garlic clove; minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 cup grated mozzarella cheese
1/4 cup shredded parmesan cheese
9 ounces marinated artichoke hearts
1 green onion; finely chopped
4 boneless skinless chicken breast ha
2 tablespoons extra-virgin olive oil

Mix cream cheese, sour cream, mayo, lemon juice, Dijon, garlic,
Worcestershire and hot pepper sauce in food processor until smooth.
Slowly add cheese, artichoke hearts and onions. (Sauce can be made up to
a day in advance.)

Brown chicken breasts in oil until 140 degrees (about 10 minutes). Place
in casserole dish and cover with prepared artichoke sauce. Cover with
lid and bake at 350 degrees for 30 minutes.

Uncover and place under broiler until cheese bubbles and starts to brown
on top.

This recipe yields 4 servings.

Source:
"Low-Carb Forum at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-27-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 364 Calories; 23g Fat (57.2%
calories from fat); 32g Protein; 6g Carbohydrate; 2g Dietary Fiber; 83mg
Cholesterol; 454mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit;
0
Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.67 **

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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