Chowdah...

[MASH]

I need to get my hands on a good Chowder recipe... The stuff in California is crap, and the stuff in Beantown is sent directly from heaven. It seems like it would be simple enough, but I haven't found any decent recipes? Anyone? Pupmeister?

[LilPuppy]

I will assume you are going to use canned clams.

drain clams and keep the juice
chop up the clams
pour clam juice in a pot & add 2 cans of water(fill can clams came in)for every can of clams
bring to and boil and remove
melt 10-14 oz. of porkfat(hehehe) in soup pot then remove cooked parts leaving only the fat

add small diced onions & cook lightly in fat until soft
add 4-6 oz. of flour and stir until incorparated
with a wire whip slowly add the hot water & clam juice and stir until mixture is smooth

then add small diced potatoes (1-1 1/4 lbs) and simmer until potatoes are cooked

heat 50/50 mixture of milk & heavy cream..35%
add mixture and clams and heat but not boil
salt & pepper to taste(white pepper)
season with lemon juice(fresh) and chopped parsley (fresh)

The above is the standard New England Clam Chowder recipe , you may also add small cuts of carrots,celery,peppers,garlic and such as you wish but cook first and add at the end

[Chalybos]

Add this one to the cookbook.

[Chairman_Kaga]

Chaly, I was sure that was going to be a coment about MASH using bearded clams for some reason. You disappointed me. :(

[SauerKraut]

omg bearded clams.


disgusting.



Who wants to go down on a gorilla salad? certainly not me.

[Chalybos]

Yeah, I prefer mine cleaned, so it's just me, the clam shell, the moist, tender meat inside, and nothing else.

[Canadian Hick]

8O 8O 8O 8O 8O

[MASH]

I will assume you are going to use canned clams.

drain clams and keep the juice
chop up the clams
pour clam juice in a pot & add 2 cans of water(fill can clams came in)for every can of clams
bring to and boil and remove
melt 10-14 oz. of porkfat(hehehe) in soup pot then remove cooked parts leaving only the fat

add small diced onions & cook lightly in fat until soft
add 4-6 oz. of flour and stir until incorparated
with a wire whip slowly add the hot water & clam juice and stir until mixture is smooth

then add small diced potatoes (1-1 1/4 lbs) and simmer until potatoes are cooked

heat 50/50 mixture of milk & heavy cream..35%
add mixture and clams and heat but not boil
salt & pepper to taste(white pepper)
season with lemon juice(fresh) and chopped parsley (fresh)

The above is the standard New England Clam Chowder recipe , you may also add small cuts of carrots,celery,peppers,garlic and such as you wish but cook first and add at the end
Will try.

Are you sure that will have enough flavor? The two differences I see between 1337 chowder and sux0r chowder is:
1) 1337 chowder is thinner
2) 1337 chowder is very flavorful

Also, should the flour be cooked that long? It could take 20-30 minutes to soften those potatoes.

Not questioning the master, just making sure I got it right.

[Angry Kid]

Another variation on the theme is to set aside a few of the cooked potatoes (add a little of the broth) and use a stick blender on 'em until they're the consistency of pancake batter and use that as a thickener.

I know what you mean - some places that tout 'New England Clam Chowder' (i.e. not chowdah) serve you this stuff that doesn't even pour, it's so thick.

Never get chowder at TGIFriday's. Nasty.