JohnH wrote:
On Mon, 12 Jun 2006 19:04:35 -0400, Harry Krause
wrote:

This is a TV show recipe, easy to make and delicious.
Use raw potato with skins for grating.

8 slices of bacon, chopped
1 medium cooking onion, chopped
2 celery stalks, diced
1/2 cup of chardonnay or other white wine
1 cup of cream
1 cup of milk
2 five-ounce cans of clam meat
2 large bay leafs
1 teaspoon of fresh thyme leaves
1 cup of grated baking potato
1 can of unsweetened evaporated milk
1/4 cup of chopped flat leaf parsley
Salt and pepper

Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half
of the fat. Add the onions and celery with a splash of water and saute
for a few minutes until soft.

Add the white wine, cream, milk and the juice from the clams (reserve
the actual clams for the end so they don't toughen). Add the bay leaf,
thyme and grated potato; bring the mixture to a slow simmer. Continue
simmering for fifteen minutes until the grated potato softens, releasing
its starches and thickening the chowder base.

Add the reserved clam meat, evaporated milk and parsley. Bring back to
heat. Taste the chowder and add enough salt and pepper to season it.
Serve immediately with your favorite biscuits!

Yield: 4 servings with leftovers

That one looks like a keeper! And, it's fishing related so you *shouldn't*
get into trouble. Thanks. I'll let you know how it comes out.

I've been trying to find the perfect Manhattan style chowder recipe for
a long time. I love that style, and have found several *not too shabby*
recipes, but no real great one. I'd experiment more, but I'm the only
one in my house that likes Manhattan style, so I always end up with a
whole pot of soup, and just me trying to eat it!

On 13 Jun 2006 04:46:35 -0700, "basskisser" wrote:


JohnH wrote:
On Mon, 12 Jun 2006 19:04:35 -0400, Harry Krause
wrote:

This is a TV show recipe, easy to make and delicious.
Use raw potato with skins for grating.

8 slices of bacon, chopped
1 medium cooking onion, chopped
2 celery stalks, diced
1/2 cup of chardonnay or other white wine
1 cup of cream
1 cup of milk
2 five-ounce cans of clam meat
2 large bay leafs
1 teaspoon of fresh thyme leaves
1 cup of grated baking potato
1 can of unsweetened evaporated milk
1/4 cup of chopped flat leaf parsley
Salt and pepper

Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half
of the fat. Add the onions and celery with a splash of water and saute
for a few minutes until soft.

Add the white wine, cream, milk and the juice from the clams (reserve
the actual clams for the end so they don't toughen). Add the bay leaf,
thyme and grated potato; bring the mixture to a slow simmer. Continue
simmering for fifteen minutes until the grated potato softens, releasing
its starches and thickening the chowder base.

Add the reserved clam meat, evaporated milk and parsley. Bring back to
heat. Taste the chowder and add enough salt and pepper to season it.
Serve immediately with your favorite biscuits!

Yield: 4 servings with leftovers

That one looks like a keeper! And, it's fishing related so you *shouldn't*
get into trouble. Thanks. I'll let you know how it comes out.

I've been trying to find the perfect Manhattan style chowder recipe for
a long time. I love that style, and have found several *not too shabby*
recipes, but no real great one. I'd experiment more, but I'm the only
one in my house that likes Manhattan style, so I always end up with a
whole pot of soup, and just me trying to eat it!

If we put both of our houses together, you'd *still* be the only one who
likes it!

"JohnH" wrote in message

If we put both of our houses together, you'd *still* be the only one who
likes it!

"Manhattan style clam chowder"

Isn't that oxymoronic? :-)

"John Gaquin" wrote in message
. ..

"JohnH" wrote in message

If we put both of our houses together, you'd *still* be the only one who
likes it!

"Manhattan style clam chowder"

Isn't that oxymoronic? :-)


No. Why do you think so?

"JoeSpareBedroom" wrote in message

No. Why do you think so?

sigh

"John Gaquin" wrote in message
...

"JoeSpareBedroom" wrote in message

No. Why do you think so?

sigh


I know. It's frustrating, isn't it? Chances are very good that Manhattan
style originated with Italians.

Oh my -- must everything be explained to you two in chapter and verse?

Research has naught to do with it, bassie. No reasearch required. Simply
put, if its got tomato in it - so-called "Manhattan style" - it ain't clam
chowda. Period.

Typical flim-flam wherein New Yorkers, frantically casting about for any
little thing that they could put forth as having made their high-density,
relentlessly frenetic lives seem a bit more enviable and sophisticated, took
something that had already enjoyed centuries of success and acceptance in
its own right, and claim to have made it their own by *******izing it beyond
all recognition. :-)

"John Gaquin" wrote in message
. ..

Oh my -- must everything be explained to you two in chapter and verse?

Research has naught to do with it, bassie. No reasearch required. Simply
put, if its got tomato in it - so-called "Manhattan style" - it ain't clam
chowda. Period.

Typical flim-flam wherein New Yorkers, frantically casting about for any
little thing that they could put forth as having made their high-density,
relentlessly frenetic lives seem a bit more enviable and sophisticated,
took something that had already enjoyed centuries of success and
acceptance in its own right, and claim to have made it their own by
*******izing it beyond all recognition. :-)



So, something which existed long before you were born no longer exists
because you don't like the name? That's rich! :-)

Main Entry: 2chowder
Function: noun
Etymology: French chaudière kettle, contents of a kettle, from Late Latin
caldaria -- more at CAULDRON
: a soup or stew of seafood (as clams or fish) usually made with milk or
tomatoes, salt pork, onions, and other vegetables (as potatoes); also : a
soup resembling chowder

John Gaquin wrote:
Oh my -- must everything be explained to you two in chapter and verse?

Research has naught to do with it, bassie. No reasearch required. Simply
put, if its got tomato in it - so-called "Manhattan style" - it ain't clam
chowda. Period.

Really? What do you have that states such? Who ever told you that
chowder can't have tomato in it? This is what dictionary.com has on the
subject:

chow·der ( P ) Pronunciation Key (choudr)
n.
A thick soup containing fish or shellfish, especially clams, and
vegetables, such as potatoes and onions, in a milk or tomato base.
A soup similar to this seafood dish: corn chowder.

Notice is says right there "milk OR TOMATO base"????

From Merriam Webster:

Main Entry: 2chowder
Function: noun
Etymology: French chaudière kettle, contents of a kettle, from Late
Latin caldaria -- more at CAULDRON
: a soup or stew of seafood (as clams or fish) usually made with milk
or tomatoes, salt pork, onions, and other vegetables (as potatoes);
also : a soup resembling chowder


Notice is says right there "milk OR TOMATO base"????


Typical flim-flam wherein New Yorkers, frantically casting about for any
little thing that they could put forth as having made their high-density,
relentlessly frenetic lives seem a bit more enviable and sophisticated, took
something that had already enjoyed centuries of success and acceptance in
its own right, and claim to have made it their own by *******izing it beyond
all recognition. :-)

Please show me any research that states that a chowder can not contain
tomatoes.....

ROTFL!!!!

Actually it's humorously sad. ..or is it sadly humorous???


John Gaquin wrote:
Oh my -- must everything be explained to you two in chapter and verse?

Research has naught to do with it, bassie. No reasearch required. Simply
put, if its got tomato in it - so-called "Manhattan style" - it ain't clam
chowda. Period.

Typical flim-flam wherein New Yorkers, frantically casting about for any
little thing that they could put forth as having made their high-density,
relentlessly frenetic lives seem a bit more enviable and sophisticated, took
something that had already enjoyed centuries of success and acceptance in
its own right, and claim to have made it their own by *******izing it beyond
all recognition. :-)