Text 17806, 53 rader
Skriven 2007-07-09 10:30:20 av Sean Dennis (1:18/200.0)
  Kommentar till text 17803 av Ruth Haffly (1:396/45.28)
Ärende: Canned Food Tastes
==========================
Ruth Haffly wrote in a message to DAVE SACERDOTE:

 DS> - Olde Cape Cod New England Clam Chowder.  Surprisingly good for a

 RH> probably one of the best canned NE style chowders we've ever had.

I'll have to remember that; I absolutely adore good clam chowder.

And one from our own MLoo:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhode Island Clam Chowder
 Categories: Soups, Healthy, Clams, Chilies, Loo
      Yield: 4 Servings
 
      4 oz Fatback or pancetta
      2 lg Onions diced
      2    Carrots diced
      2    Ribs celery diced
           Salt/pepper
      3 tb Flour
     12    Chowder clams (quahogs)
     12 oz Clam juice
      4 lg Potatoes diced
           Tabasco sauce to taste
      1 qt Water
 
  In a large pot render pork and remove the meat when rendered. Saute
  the onions, celery, and carrots in the rendered fat. Add salt,
  pepper, and flour. Mix well turn the heat down to low so that as the
  flour cooks, it will not turn brown. Remove quahogs from their
  shells. Do this over a bowl to catch the juice. Strain the juice
  through cheesecloth. Add the juice to the pot when the onions are
  translucent. Depending on the amount of juice you have, you may want
  to add either water or a bottle of clam juice or both. Bring the
  liquid to a boil and reduce heat to a simmer. Finely dice the quahogs
  and reserve. Add the potatoes to the pot. Taste it at this time and
  adjust the seasoning. When the potatoes are fork tender, add the
  clams and simmer another 3-4 min. Serve immediately.
  
  from: Bob Ficoturo in alt.rhode_island
  From: Michael Loo Date: 23 Dec 02
 
MMMMM

Later,
Sean

// sean@outpostbbs.net | ICQ: 19965647 | http://outpostbbs.net

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