Making My New England Clam Chowder Good - Page 2
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Old 12-29-2013, 01:37 AM   #16
GraphicGr8s
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OP - You might try cooking in a crook pot, long & slow. I make a lot of stews, soups in the winter with mine. Removing the lid in the last 30min will thicken broth.

I also cook chicken, turkey breast and roasts in there. You can place a layer of potatoes & carrots under the meat and cook them too. Another trick is a layer of aluminum foil balls (golf ball size) under the chicken. The greece with drip to the bottom keeping the bird 'clean'.

There are even meatloaf recipes for crook pots.
This gave me a chuckle. My mother in law was in Cuba about 5 maybe six years ago visiting her mother. They had a pot of beans on the stove cooking while they were out in the back yard. Someone came in and stole the beans. And the pot. A true crook pot instead of a crock pot.
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Old 01-01-2014, 08:00 PM   #17
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Update: I've found a solution to my very thin soup issue... Cream of Celery soup! It made it a good deal thicker without killing the flavor!
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Old 01-02-2014, 02:13 AM   #18
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Update: I've found a solution to my very thin soup issue... Cream of Celery soup! It made it a good deal thicker without killing the flavor!
Campbells did the reduction for you. If you like it that's all that matters. Cheers!
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Old 01-02-2014, 09:41 PM   #19
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Thanks for all the help! Now to work on that home made Mac n' Cheese someone was talking about!
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Old 01-02-2014, 09:45 PM   #20
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Are you making a roux with the flour or just adding it into the chowder?
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Old 01-03-2014, 12:20 AM   #21
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Google Alton Browns Good Eats mac n cheese. It is good. For Christmas a made his cheesecake instead of my own recipe. Can you say GREAT? Neck and neck in flavor with mine.
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Old 01-03-2014, 12:10 PM   #22
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Google Alton Browns Good Eats mac n cheese. It is good. For Christmas a made his cheesecake instead of my own recipe. Can you say GREAT? Neck and neck in flavor with mine.

+1 on AB's mac & cheese. I alternate between his and a copycat panera recipe based on the meal (and available oven space)

His eggnog recipe is pretty top notch too.

I don't remember who said it, but in your chowda, go for salt pork over bacon, make a roux if you want it thicker (I add my cream to my roux then add the resulting sauce to my soup.)

Or you could go the Rhode Island way and keep your chowda clear.
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Old 01-04-2014, 03:41 AM   #23
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I'm from Maine and we don't usually have a really thick chowder - I don't like most restaurant chowders (and especially anything canned) for that reason - in Maine the tradiitional way starts with browing small dice salt pork, then scooping out the crispy bits - adding fish stock (or even water) - just enough to cover your small diced potatoes and onions, cooking that until soft, then adding the clams to the broth, then adding milk or cream and finally when done adding the crispy salt pork bits back in just before serving. If you cool it before adding the crispy bits - all day or even overnight and then reheat the next day and add the crispy bits the product is a lot better.

That sounds good, reminds me of a show my dad watched which I started watching and loved 'Two Fat Ladies'.
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Old 01-04-2014, 04:55 PM   #24
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Google Alton Browns Good Eats mac n cheese. It is good. For Christmas a made his cheesecake instead of my own recipe. Can you say GREAT? Neck and neck in flavor with mine.
I took a look at the mac n cheese, looks good and completely do-able, going to have to give it a shot!

It seems like the farther south you go the thicker the soup is. until of course you reach Manhattan clam chowder. I've only been to Maine a handful of times and nothing recent enough to remember what i ate . My family vacations in Cape Cod quite often, so i have more or less gotten my taste for clam chowder from there, and it seems on the Cape the thicker it is the better! My personal favorite is when (if) we catch some Stripers and cooking them up along side some good Chowder, mmmm. Past few Years Striper fishing has really stunk up by Truro area, so its been tough getting a good meal like that
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Old 01-05-2014, 01:28 AM   #25
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I took a look at the mac n cheese, looks good and completely do-able, going to have to give it a shot!

It seems like the farther south you go the thicker the soup is. until of course you reach Manhattan clam chowder. I've only been to Maine a handful of times and nothing recent enough to remember what i ate . My family vacations in Cape Cod quite often, so i have more or less gotten my taste for clam chowder from there, and it seems on the Cape the thicker it is the better! My personal favorite is when (if) we catch some Stripers and cooking them up along side some good Chowder, mmmm. Past few Years Striper fishing has really stunk up by Truro area, so its been tough getting a good meal like that
I went up to the Cape once years ago. Mother and sister went up and we met them there. It's where I truly fell in love with lighthouses and was fortunate to see the Truro (Highland) lighthouse being moved back from the edge.
Rhode Island CC is also a thinner soup like the Manhattan but lacks the tomato. Don't really care about whether it's Manhattan, RI or NE thick or thin so long as it's fresh and loaded with succulent clams.
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Old 01-09-2014, 11:41 PM   #26
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Instant mashed potatoes. Add in small amounts till thickened. I am a big roux guy. Problem here is that your chowder will not be creamy white ( ever see a white gumbo?) but it will taste good
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Old 01-20-2014, 06:17 AM   #27
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heavy cream and roux, for thickness and creaminess. but HC needs to be added in last

or go with potato flakes
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