www.sausagemaking.org

by **grisell** » Fri Mar 16, 2012 11:25 am

Tomatoes or not?
Potatoes or not?
Cream or not?
A little chili or not?

What's your opinion?

by **Snags** » Fri Mar 16, 2012 12:05 pm

Potato, cream, bit of chilli if you like but no tomato

by **DiggingDogFarm** » Fri Mar 16, 2012 1:36 pm

They both have their place.

Over here...
Tomatoes=Manhattan Clam Chowder
Cream=New England Clam Chowder

I much refer the cream.
I little chili in the Manhattan, but not in the New England.

Clams, couple strips of belly bacon, taters, onion, celery, clam juice, good compatible stock, couple bay leaves and cream.

by **grisell** » Fri Mar 16, 2012 1:39 pm

Thanks. I have some frozen homemade chicken stock. Can I use that together with the clam juice? Or should I use fish stock? I only have fish stock concentrate.

by **DiggingDogFarm** » Fri Mar 16, 2012 1:47 pm

I have used chicken, fish (seafood) or vegetable stock along with clam juice, all with success.

by **vagreys** » Fri Mar 16, 2012 2:50 pm

When I could still do beef and dairy, I used fish stock and clam juice for New England-style, with cream or half-and-half. Manhattan-style, with tomatoes, calls for beef stock.

by **Snags** » Fri Mar 16, 2012 11:55 pm

DiggingDogFarm wrote:They both have their place.

Over here...
Tomatoes=Manhattan Clam Chowder
Cream=New England Clam Chowder

I much refer the cream.
I little chili in the Manhattan, but not in the New England.

Clams, couple strips of belly bacon, taters, onion, celery, clam juice, good compatible stock, couple bay leaves and cream.

Thanks for that
I tried a clam chowder at a restaurant in Boston (cant remember the name)
they apparently won chowder of the year for ever so they banned them from entering.
It was good..it was a white on

by **grisell** » Sat Mar 17, 2012 3:34 pm

I made it Yesterday. I used mussels (Mytilus edulis), since anything else is difficult (and expensive!) to find here. I used cream and a little chopped tomatoes (the combination may be a sacrilege, sorry for that). Great thing!

Result:

by **SausageBoy** » Sat Mar 17, 2012 3:48 pm

Looks good!!

by **salumi512** » Sat Mar 17, 2012 4:00 pm

So now it's a New Hatten Sweed Chowder

I'd try it.

by **Titch** » Sat Mar 17, 2012 9:10 pm

Andr'e what superb presentation.
Cheers.
Titch

by **grisell** » Sat Mar 17, 2012 11:37 pm

He he.

Thanks.

Far from traditional, but we have to stick to what's possible. Those North Atlantic mussels taste a lot like the ocean. Great thing for us Swedes, as most of us live far from the ocean and that's about all we can get...

by **Snags** » Sun Mar 18, 2012 12:17 am

Cant complain about mussels
Ive moved to the subtropics and the main thing I miss is mussels from down south.
They are a rare treat cryovacced in the supermarket up here or frozen from NZ with no taste
In Melbourne they where $4 a kilo fresh from the ocean less than a few hours old
I miss Victoria market.

by **grisell** » Sun Mar 18, 2012 3:06 am

We can't get the live clams here and frozen ones cost a fortune. . It's either native mussels or Danish, canned mussels are okay (more or less) since you get the liquid too. Not as aromatic as the real stuff, but that's hom it is.

by **Massimo Maddaloni** » Sun Mar 18, 2012 6:33 am

Cream is a must or it will taste much like milk and bread soup. It's a triple bypass dish: take it or leave it. Absolutely no tomatoes. That was added by Italians on the East coast. Darn WOPs, they screw up everything. Atlantic clams are super-expensive because their shell is 99% of their weight. Mediterranean clams are much cheaper. Also, canned broken clams are very cheap even if they contain many kinds of different species like razor clams and onlygodknowswhat. I add sweet red pepper small cubes (not hot chile) to impart a little colour.
Regards
Massimo

www.sausagemaking.org

Clam chowder?

Clam chowder?

Who is online