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Old 07-07-2007, 10:22 PM   #26
jcas50
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I have long favored Rhode Island Clam Chowder. It is neither Milk nor tomato based, but clam broth based. It has to have lots of clams potatos and bacon. The New England variety is next best in my opinion.
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Old 07-07-2007, 10:25 PM   #27
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This is my sum total knowledge of clam anatomy.
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Old 07-08-2007, 02:35 AM   #28
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Quote:
Originally Posted by Fuzzy View Post
What!? Manhattan is the only chowder. Silly people.

Maybe we should post recipes...
A man after my own heart. Manhattan is da bomb, and one of the first things I craved post gastric bypass. Delish.

And if you've got 'em, post 'em, Fuzzy. I'd be all over it.
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Old 07-08-2007, 04:55 AM   #29
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Quote:
Originally Posted by William View Post
100% Crab Chowder!!!
i agree 100%! crab or seafood chowder all the way!
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Old 07-09-2007, 12:32 PM   #30
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OK, if it's done really well, I prefer Manhattan Chowder. Unfortunately, it's not usually done well, so I usually get the New England...cause even when that's mediocre, it's still good. Oddly enough, the best Manhattan clam chowder I've ever eaten was in Scottsdale, Arizona. Go figure....


Here's Emerils recipe...got great reviews...


Manhattan Clam Chowder Recipe courtesy Emeril Lagasse, 2001

8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
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