Text 2069, 77 rader
Skriven 2008-02-09 15:00:45 av Carol Shenkenberger (8046.cooks)
   Kommentar till text 2047 av DAVE SACERDOTE (1:123/140)
Ärende: Cream, & clams
======================
    
 > CS> cream (not the sugar added stuff, but the other one)
 > 
 > Wait.  "Sugar added?"  What kind of cream is that?  I never heard
 > of it.

Some here, made for 'whipping cream' etc have sugar added.  I havent looked
closer than to see it but it's probably corn syrup.  HFCS.  Reminds me of an
early cooking experiment of mine that used 'canned condensed milk' and I got
the sweetened by accident.

(in the background, wonderful aromas abound, Don made a New England style
potroast or so he says).

 > Suggestion:  Drain the clams by straining the broth into a pot.  Add
 > some water to the clam juice, but set the clams aside for now.  Bring
 > the liquid to a simmer.  Add your potatoes, celery, parsley, and onion
 > product of choice to the simmering broth and cook until the potatoes

Skip the celery please for us <g>.  In it's place though I have used a few
small chunks of sweet-end daikon near the end, just before adding the milk
and clams.  Adds a nice little 'fresh crunch' but not much flavor.


 > are done.  You might like to add a bit of thyme.  When the potatoes are
 > done, stir in the clams.  Then stir in the cream (personally, I prefer
 > mostly milk with some cream for added richness.)  Salt and black pepper
 > to taste a few minutes before serving. Put a pat of butter in each
 > bowl and ladle the hot chowder on top just before serving, it makes the
 > whole thing taste better.  Remember not to boil the chowder or the
 > cream will curdle.
 > 
 > CS> green onion or leek.
 > 
 > LOL, those years in Japan really show through.  But I will say that
 > scallion or leek would be marvelous, and even just garnishing each
 > serving with a sprinkling of finely sliced green onion tops would be
 > just utterly fabulous, so there.

It's not normal?  (snicker, I had't realize I'd fusioned it there til you
mentioned it).  I do realize the daikon is fusion but you use only a little
and can skip it if not handy or are out of 'sweet end'.


Thanks for the tips there!  I havent made such in a long time.  Normally it
seems more trouble than it's worth but with that big can staring at me
(impulse purchase but a good one) I'm thinking to make 2 batches.

 > CS> As an alternative, I might do the Manhatten style (possibly some of
 > CS> each, it's a fair sized can!) using 2 cans of diced tomatoes and juice,
 > CS> 1 can hot-n-spicy V-8, leeks, and whatever else seems right.
 > 
 > I would go either/or with the tomatoes/V8; probably go with the
 > diced tomatoes and add spices, and save the V8 for Bloody Marys [g].
 > In any case, same basic procedure, cook the veggies in with the
 > clam broth/water first, add the clams near the end, they're tough
 > enough already without being further cooked.  That should make a
 > nice soup even though it's not really "clam chowder" what with the
 > tomatoes and all. =)

May have to skip the V8 as we do not stock it anymore (Don's salt needs and
he slurps the stuff up fast when I do get it).

Can I call it Manhatten chowder and take the 'C' word out and not get beaten
up here?  ;-)  To me if it has tomatoes, we call it 'Manhatten' even if it
has no seafood at all, or is made with squid.  In fact, that recipe is really
easy and I adulterate it so heavy, it's almost gumbo with a hint of burgoo in
it's ancestry (but I dont add chicken or beef).  I've been known to throw a
can or corn or creamed corn at it.  Makes a different dish but a delicious
one.  When doing that, normally I'd use mostly squid and at the tail end,
bits of tilapia.  Final bit you toss in some whole cleaned clams or mussels
in the shell and let them open in the soup (have to know they are alive if
doing that or you can ruin the pot).

             xxcarol
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