What to serve with clam chowder
Chemo the Clown
hard time coming up with some to serve with it. I was thinking of a
small plate of sliced cheese, tomatoes and pepperocinis (sp?). Perhaps
a light salad? this is a dinner for two. Any suggestions are greatly
apreciated!
Thanks!
Chemo
Jerry Avins
Soup in bread bowls? Won't it sog through? I don't dig the pepperoncini
here (although I like them). How about the makings of light sandwiches?
Soup and sandwich is always a nice combination.
Jerry
--
Engineering is the art of making what you want from things you can get.
�����������������������������������������������������������������������
The Wolf
Avins" <j...@ieee.org> wrote:
> Chemo the Clown wrote:
>> I am going to make some clam chowder in bread bowls and am having a
>> hard time coming up with some to serve with it. I was thinking of a
>> small plate of sliced cheese, tomatoes and pepperocinis (sp?). Perhaps
>> a light salad? this is a dinner for two. Any suggestions are greatly
>> apreciated!
>
> Soup in bread bowls? Won't it sog through? I don't dig the pepperoncini
> here (although I like them). How about the makings of light sandwiches?
> Soup and sandwich is always a nice combination.
>
> Jerry
There are many restaurants in Calif that serve clam chowder in sourdough
bowls. It doesn't leak through.
Maybe it's a regional thing.
Jerry Avins
I was just asking.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Chemo the Clown
> Chemo the Clown wrote:
> > I am going to make some clam chowder in bread bowls and am having a
> > hard time coming up with some to serve with it. I was thinking of a
> > small plate of sliced cheese, tomatoes and pepperocinis (sp?). Perhaps
> > a light salad? this is a dinner for two. Any suggestions are greatly
> > apreciated!
>
> Soup in bread bowls? Won't it sog through? I don't dig the pepperoncini
> here (although I like them). How about the makings of light sandwiches?
> Soup and sandwich is always a nice combination.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
You leave about 1" of bread on the inside...give or take. Also lightly
coat the inside of the bread bowl with olive oil and garlic...it won't
soak through. By the time your done with the soup part the bread is
ready to eat plus you can eat the bread as you go along.
Gary
>
> I am going to make some clam chowder in bread bowls and am having a
> hard time coming up with some to serve with it. I was thinking of a
> small plate of sliced cheese, tomatoes and pepperocinis (sp?). Perhaps
> a light salad? this is a dinner for two.
For me it would depend on what kind of clam chowder you are serving.
Regardless, I would leave out the olive oil in the bread bowl. If you like
the taste of clams, don't mess it up with that oil. Actually, I would skip
the bread bowl except for the Manhattan style with tomatoes. Maybe serve a
salad along with that kind.
For the creamy New England style, I would serve hot&soft, buttered rolls
instead.
For the clear North Carolina style, I would serve hushpuppies and maybe some
steamed or fried shrimp. Perhaps some fries too.
Bottom line, a good clam chowder is pretty much a stand alone meal, imo.
Doesn't need anything except some bread in some form. And maybe some cole
slaw? That would work.
Gary
Gary
>
> Chemo the Clown wrote:
> > I am going to make some clam chowder in bread bowls and am having a
> > hard time coming up with some to serve with it. I was thinking of a
> > small plate of sliced cheese, tomatoes and pepperocinis (sp?). Perhaps
> > a light salad? this is a dinner for two. Any suggestions are greatly
> > apreciated!
>
> Soup in bread bowls? Won't it sog through? I don't dig the pepperoncini
> here (although I like them). How about the makings of light sandwiches?
> Soup and sandwich is always a nice combination.
Clam chowder is more of meal than a soup. I can't think of any sandwich that
would go with it. (I'm always open to suggestions though). :)
Chemo the Clown
I thought about cole slaw...but my girlfriend is an absolute great
slaw maker and I just couldn't compete and this is sorta just me
making dinner for her. What about a cucumber, onion and tomatoe
salad...the one with a little vinegar? Maybe to much acid?
Steve Calvin
I'm going to assume you're talking about NE chowder as Manhattan would
be way to liquid for a bread bowl, imo. Now a good NE clam in a
sourdough bread bowl is a meal all by it self. It sounds like you're
doing it for a lunch. You could certainly go with your veggie/cheese
platter but I don't think it would meld well in the flavor department.
If anything, I'd probably go with a garden salad, call it done, and enjoy.
And as you probably know, the bread at the end is some of the best
part... :D
--
Steve
Gary
At least throw in some leafy stuff. Looks better.
Making dinner for your girlfriend? Listen "Clown" heheh... you could
totally screw up this meal and it won't matter. Just the fact that you are
trying your best will win you many points. Am I right ladies?
As for cole slaw, if you still have time - try this recipe. It may not beat
your girlfriend's recipe but she'll have to admit it's pretty good.
------------------------------------------------------------------
Picnic Basket Coleslaw
Serves 8
Ingredients:
1 large Green Cabbage, cored and shredded
3 medium Carrots, peeled and grated
1 cup Green Bell Pepper, finely diced
3 Tbs. Onion, finely chopped or grated
2 cups Mayonnaise
3/4 cup Granulated Sugar
1/4 cup Apple Cider Vinegar
1/4 cup Dijon Mustard
1 Tbs. Celery Seed
1 tsp. Salt
1/2 tsp. White Pepper
In a large bowl mix cabbage, carrots, green pepper, and
onion together and set aside.
In a separate mixing bowl combine mayonnaise, sugar,
apple cider vinegar, Dijon mustard, celery seed, salt,
and white pepper.
Pour the dressing over the prepared vegetables and toss
to thoroughly combine all the ingredients.
Cover and refrigerate overnight. Toss again before serving.
Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day!
http://www.recipe-a-day.com
Gary
I should mention that I love this coleslaw recipe and have made it several
times but I've always left out the green bell pepper. It just sounded wrong
to me for cole slaw. It may or may not be a good thing. ???
Chemo the Clown
Shoot...I might just have to give that a try. She'll love me for
trying....maybe! LOL Thanks!
Steve Calvin
>
> Shoot...I might just have to give that a try. She'll love me for
> trying....maybe! LOL Thanks!
Slaw: (recipe may be halved)
6 cups finely shredded cabbage
2/3 cup mayonnaise
2 tablespoon vinegar
4 teaspoons sugar
1 teaspoon salt
1 teaspoon celery seed
1-2 carrots; shredded finely (optional, but recommended)
Fresh ground pepper
Toss in some diced onion and garlic if you want. (I would)
Excepting cabbage, combine all ingredients and let meld overnight.The
following day, toss all ingredients with chilled cabbage.
*And the above paragraph would be the key to the whole damn thing. You
have to give the flavors enough time to meld and overnight is a minimum
for a good slaw blend.
Try it by the recipe the first time which is pretty damned good but you
can modify the recipe after that to your own palette.
Jerry Avins
You should have figured out by now that a guy who cooks is like a dog
that plays checkers. It isn't the outcome that counts, but the fact that
it's done at all. Good luck!
Jerry
--
Engineering is the art of making what you want from things you can get.
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
Dora
As a female, I'll give you another suggestion. I suggest letting the
clam chowder stand alone, followed by
a medley of fresh fruit, especially if you're talking creamy New England
type chowder. Somehow, cole slaw with chowder just doesn't work for
me. Just my 2 cents.
Good luck!
Dora
Dora
Hi, Gary!!
Dora
Ed Pawlowski
"Chemo the Clown" <an...@peak.org> wrote in message
news:b6bac109-0fc4-4d67...@j38g2000yqa.googlegroups.com...
Serve the chowder in a real bowl and serve the bread with it. I though that
fad passed already.
IMO, pepperocinis are not a good combination, nor is cheese and chowder.
Steve Calvin
oh man... no fad... take a few spoons, rip a piece of bread off and dip
it... repeat until gone.
Must be a regional thing. There's a lot of that going around... ;-)
Ed Pawlowski
"Steve Calvin" <cal...@optonline.net> wrote in message
>>
>
> oh man... no fad... take a few spoons, rip a piece of bread off and dip
> it... repeat until gone.
>
> Must be a regional thing. There's a lot of that going around... ;-)
The last time I saw it was about 1990 at the Renaissance Faire. Seemed
appropriate there. I don't know of any restaurants around here that offer
it.
Gary
>
> Hi, Gary!!
Dora! My favorite neighbor at the other end of the Cheasapeake!!! How have
you been? You've been absent here for a long time. :-O
I do agree with you that cole slaw doesn't sound right with New England clam
chowder. I'd only have hot buttered rolls with that.
For some reason though - french fries, hushpuppies, coleslaw sounds very
good to me to accompany the Carolina clear clam chowder.
Nice to have you back!
Dora
> Dora wrote:
>>
>> Hi, Gary!!
>
> Dora! My favorite neighbor at the other end of the Cheasapeake!!!
> How have you been? You've been absent here for a long time. :-O
>
recuperating, didn't have a computer, but now, for health reasons, have
moved to a retirement community. Lost my big kitchen, though, so
cooking is minimal. How life changes. However, I do have a computer
now so can pick up on old friendships.
Dora
Steve Calvin
> It's been a year that I never want to have again. Long time
> recuperating, didn't have a computer, but now, for health reasons, have
> moved to a retirement community. Lost my big kitchen, though, so
> cooking is minimal. How life changes. However, I do have a computer
> now so can pick up on old friendships.
>
> Dora
I wondered why you didn't reply. Glad that it's behind you for the most
part (hopefully). Sorry that you lost your kitchen!! Good to see you
back!
--
Steve
K
Chowder in bread bowls is kind of a tradition in northern California. The
reason it doesn't leak is that there is more flour in their chowder than the
bread, and they need the bread for flavor.
Wayne Boatwright
red cabbage slaw
chive biscuits
--
Wayne Boatwright
"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.
Mrs Bonk
>> Picnic Basket Coleslaw
>> Serves 8
>>
>> Ingredients:
>> 1 large Green Cabbage, cored and shredded
Is that light green or dark green? I always use what we call white cabbage,
or cow cabbage.
Mrs Bonk
I've had stew in a small hollowed loaf of bread. I wasn't keen, the bread
was hard and I never wanted curly hair anyway ;-)
I would have preferred a normal china bowl with soft buttered bread, on the
side.
Ed Pawlowski
"K" <keithbl...@sbcglobal.net> wrote in message
>
> Chowder in bread bowls is kind of a tradition in northern California. The
> reason it doesn't leak is that there is more flour in their chowder than
> the bread, and they need the bread for flavor.
For some reason, people think thick chowder with a lot of four is a good
thing. The best chowder I've ever had it thin, but loaded with flavor and
clams.
Jerry Avins
The flour is a restaurateur's cheat that has become enshrined in cook
books. Real thick chowder gets its thickness from cream. So there!
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Dora
>
> I wondered why you didn't reply. Glad that it's behind you for the
> most part (hopefully). Sorry that you lost your kitchen!! Good to
> see you back!
Thanks, Steve - it's so good to hear from you. I still dream of that
Alaska trip......
Gary
I'm the one that sent that recipe. In my grocery stores here (Virginia),
I've only seen one kind of cabbage. To me, cabbage is just cabbage. Has some
dark green outer leaves but most of the inside leaves are light green.
Gary
To be honest with you, I've never heard of adding flour to a clam chowder.
None of the recipes I've ever used include that.
Gary
>
> For some reason, people think thick chowder with a lot of flour is a good
> thing. The best chowder I've ever had is thin, but loaded with flavor and
> clams.
You would LOVE the NC-style clear clam chowder then, I'll bet. Have you ever
tried it? It's hard to come across unless you make it yourself.
Val
> I am going to make some clam chowder in bread bowls and am having a
> hard time coming up with some to serve with it. I was thinking of a
> small plate of sliced cheese, tomatoes and pepperocinis (sp?). Perhaps
> a light salad? this is a dinner for two. Any suggestions are greatly
> apreciated!
>
> Thanks!
> Chemo
As has been suggested and also IMO clam chowder is a stand alone meal.
Forget sandwiches and salads and bread bowls, it's just too much. Put
out some good bread and butter, a crisp wine, flowers on the nicely
set table and you're good to go. (don't use the sporks from your glove
box, that might be a deal breaker) Feed her some peeled grapes or
plump, fresh strawberries for desert. You're sure to get lucky kid,
trust me on this ;)
Here, the bread bowl fad in restaurants went by the wayside over 20
years
ago. I never particularly liked them but by special request from 'my
boys' I still make them on very rare occasion to serve up a hearty,
thick, beef or elk stew.
I grew up in a place where we walked out the back door, down the lawn
and onto the beach to dig clams. We'd fill big, red mesh potato sacks
and then row out in the dingy and hang them on our two buoys anchored
beyond the low tide line. We generally had 6-8 big sacks always
hanging. Even at the lowest mean tide they still hung a good 10 feet
above the sound's floor. My little brother and I used to come home
from school, row out and fill a bucket from one of the bags, come in
and make ourselves a pot of steamed clams for an after school snack
several times a week. We honestly thought everyone lived like that.
The clams stayed alive hanging from the buoys and spit out every last
grain of sand. In fact I was about 20 years old, having steamed clams
in a restaurant, when I discovered that SAND....patooey!.... was a
common occurrence in clams, go figure.
We made both clam chowder and geoduck http://en.wikipedia.org/wiki/Geoduck
chowder. There were clam and geoduck beds on our beach, also mussels,
shrimp and oysters. The high dollar restaurant meals were poor folk
food where I grew up. Our way was to row out to the buoy, haul up one
of the suspended sacks, bring it up to the house and dump the clams
into the big steamer. They were steamed until they just opened and
then shucked into a big 4 quart Pyrex pitcher. It would probably take
refinancing your house to buy that many fresh clams now. We made a
potato-leek soup using the clam nectar from the steamer and whole
milk. We got our milk fresh from a neighbor's farm so the whole milk
was probably closer to half & half. The soup was left to simmer
gently, uncovered, until it thickened (no flour added), *then* the
clams were added and simmered while the bread heated in the oven. LOTS
of clams, they were the meat of the chowder, not a flavoring condiment
as is the case of some I've eaten over the years. The entire meal
consisted of wonderful thick clam chowder and some good crusty bread.
On chowder nights we didn't bother with salads or side dishes, just
more chowder until you were full. Desert, on the rare occasions we had
desert, was usually some sort of fruit thing, a crumble, a cobbler,
baked apples. I never understood that watery clam chowder stuff,
wouldn't that be SOUP at best, with the tomatoes, or worse the stuff
with a watery slurried base. Those aren't chowders in my book, they
are soup, and a crime to ruin perfectly good clams. Probably just a
regional prejudice I suppose. The only time I can think Cole slaw
would be a good side for clams would be with a mountain of deep fried
clams or geoduck fritters, we ate that a lot, too.
Val
Mrs Bonk
Thank you Gary, sorry for my mistake. I must say I am surprised you only
have one type of cabbage. Do you not serve red cabbage? I adore it pickled.
I love dark green cabbages in for instance roast meals. Chinese cabbage for
stir frying. Light green is for me, ok... ish if I can't get the dark but
white cabbage I am not keen on and it is always used for cole slaw
hereabouts. Maybe I will try green instead.
Thank you for the recipe dear.
Jerry Avins
I can't speak for Gary, but there is red cabbage in the markets where I
shop. It's not always available, though.
Steve Calvin
> Ed Pawlowski wrote:
>> "K" <keithbl...@sbcglobal.net> wrote in message
>>> Chowder in bread bowls is kind of a tradition in northern
>>> California. The reason it doesn't leak is that there is more flour
>>> in their chowder than the bread, and they need the bread for flavor.
>>
>> For some reason, people think thick chowder with a lot of four is a
>> good thing. The best chowder I've ever had it thin, but loaded with
>> flavor and clams.
>
> The flour is a restaurateur's cheat that has become enshrined in cook
> books. Real thick chowder gets its thickness from cream. So there!
>
> Jerry
where the hell is that bowing smilie.... ;-) FINALLY a voice of reason.
** all ingredients are kinda close guesses>
Flour in chowder? <shudder>
3 cups fish stock or water
1 cup dry white wine
8 pounds of clams (chopped if using bigguns)
1/4 pound sliced bacon, cut in 1-inch pieces
3 medium onions, chopped
2 pounds of potatoes (about 3 medium sized), peeled and diced
2 cups of heavy cream
1 bouquet garni (thyme, a bay leaf, and parsley tied up in cheesecloth)
Instructions:
In a large pot, bring the stock and wine to a simmer. Add the bouquet
garni. Add the clams, cover, and cook until the clams have opened
Remove the clams from the pot, remove the clams from the shells and set
aside. Strain the cooking liquid through three layers of cheesecloth or
a clean kitchen towel to remove sand, and set aside.
Cook the bacon until the pieces begin to crisp. Remove the pieces with a
slotted spoon and set aside. Add the onion to the bacon fat over low
heat, and cook the onions until they are soft, but not brown. This may
take 20 minutes (DO NOT RUSH THIS STEP!) Pour in the clam cooking
liquid, add the potatoes, and simmer gently until the potatoes are
cooked through — probably another 20 minutes or so.
Five minutes before you’re ready to serve, add the clams, bacon and
cream to the soup. Season with freshly ground pepper; salt is probably
unnecessary. This makes 6 to 8 servings.
Try this in a GOOD crusty bread bowl and tell me it sux....
Dora
>>>
>>> Is that light green or dark green? I always use what we call white
>>> cabbage, or cow cabbage.
>>
>> I'm the one that sent that recipe. In my grocery stores here
>> (Virginia), I've only seen one kind of cabbage. To me, cabbage is
>> just cabbage. Has some dark green outer leaves but most of the
>> inside leaves are light green.
>
> Thank you Gary, sorry for my mistake. I must say I am surprised you
> only have one type of cabbage. Do you not serve red cabbage? I adore
> it pickled. I love dark green cabbages in for instance roast meals.
> Chinese cabbage for stir frying. Light green is for me, ok... ish if
> I can't get the dark but white cabbage I am not keen on and it is
> always used for cole slaw hereabouts. Maybe I will try green instead.
> Thank you for the recipe dear.
Hi, Mrs. Bonk. In the US, light green cabbage is the same as UK white
cabbage. I have never seen a dark green cabbage like the one in
England, with which I'm familiar. Red cabbage is sold here, as is Savoy
cabbage, also bok choy (Chinese cabbage).
Dora
Ed Pawlowski
>
> Try this in a GOOD crusty bread bowl and tell me it sux....
>
>
The recipe looks good, but I'd still rather have good bread on the side and
a regular bowl for the chowder.
K
Here in New England, the clear chowder is known as Rhode Island style. It's
my favorite, but the single best serving of clam chowder I ever had was
years ago in a motel restaurant in New Hampshire. That had cream added,
plus a fair amount of butter. It was a lucky day though; we stopped back a
few times after that and it was never the same.
Dora
> Gary wrote:
>> Ed Pawlowski wrote:
>>>
>>> For some reason, people think thick chowder with a lot of flour is a
>>> good thing. The best chowder I've ever had is thin, but loaded with
>>> flavor and clams.
>>
>> You would LOVE the NC-style clear clam chowder then, I'll bet. Have
>> you ever tried it? It's hard to come across unless you make it
>> yourself.
>
> Here in New England, the clear chowder is known as Rhode Island
Would that be what is called Manhattan clam chowder here in Maryland?
Essentially a good vegetable soup with clams added.
Dora
Jerry Avins
There's a restaurant along Rt 128 heading into Gloucester (Cape Ann)
called I-forget-who's Lobsta [sic] Shack that had the best clam chowder
I ever had, and (at least up until the last time I was there) they had
it consistently.
Jerry Avins
Not around here. Manhattan clam chowder isn't clear, and always has tomato.
Mrs Bonk
Thank you Dora for clearing that up.
Gary
Well I lived in Rhode Island (in Newport) for 1.5 years but I never heard of
that. I was in high school then though and wasn't up to local cuisine.
Send a recipe for the RI style clear if you have one. I'd be interested in
comparing it to the NC style. I'm betting it's almost identical though.
Gary
Mamhattan style traditionally has a tomato sauce base as opposed to a cream
base. Both are good but in different ways.
A few months ago I tried a mix of the two. Campbell's Chunky soup makes a
pretty decent version of clam chowder if you don't want to cook from
scratch. They were on sale one week here so I bought one of each kind.
My thoughts: if I like them both differently, why not try mixing them
together? I did and the results were great. It's still a creamy NE style
but with the tomato sauce added. I'll probably do this combination from now
on if I'm too lazy to make it all from scratch.
Try the combo sometime. If you don't like it (but I'll bet you will), you'll
only waste $2 or so.
ka...@netsync.net
wrote:
>On 2/24/09 12:28 PM, in article MLYol.36881$6r1....@newsfe19.iad, "Jerry
>Avins" <j...@ieee.org> wrote:
>
>> Chemo the Clown wrote:
>>> I am going to make some clam chowder in bread bowls and am having a
>>> hard time coming up with some to serve with it. I was thinking of a
>>> small plate of sliced cheese, tomatoes and pepperocinis (sp?). Perhaps
>>> a light salad? this is a dinner for two. Any suggestions are greatly
>>> apreciated!
>>
>> Soup in bread bowls? Won't it sog through? I don't dig the pepperoncini
>> here (although I like them). How about the makings of light sandwiches?
>> Soup and sandwich is always a nice combination.
>>
>> Jerry
>There are many restaurants in Calif that serve clam chowder in sourdough
>bowls. It doesn't leak through.
>
>Maybe it's a regional thing.
Notregional as I have seen it in Illinois and here in NY.
Kathy G.
K
Jerry Avins wrote:
> K wrote:
>> Gary wrote:
>>> Ed Pawlowski wrote:
>>>> For some reason, people think thick chowder with a lot of flour is
>>>> a good thing. The best chowder I've ever had is thin, but loaded
>>>> with flavor and clams.
>>> You would LOVE the NC-style clear clam chowder then, I'll bet. Have
>>> you ever tried it? It's hard to come across unless you make it
>>> yourself.
>>
>> Here in New England, the clear chowder is known as Rhode Island
>> style. It's my favorite, but the single best serving of clam
>> chowder I ever had was years ago in a motel restaurant in New
>> Hampshire. That had cream added, plus a fair amount of butter. It
>> was a lucky day though; we stopped back a few times after that and
>> it was never the same.
>
> There's a restaurant along Rt 128 heading into Gloucester (Cape Ann)
> called I-forget-who's Lobsta [sic] Shack that had the best clam
> chowder I ever had, and (at least up until the last time I was there)
> they had it consistently.
>
> Jerry
That would be Gloucester Lobsta Land, right on the causeway. Their chowder
is devine, the calamari the best I've had anywhere. I'm not nuts about
lobster myself, but my wife, who usually disdains baked stuffed lobster
always orders that at Lobsta Land, and picks at it until I'm ready for the
breakfast menu. Nice views, too.
Keith
K
Jasper White's recipe is here.
http://gonewengland.about.com/gi/dynamic/offsite.htm?zi=1/XJ/Ya&sdn=gonewengland&cdn=travel&tm=53&gps=225_991_1221_882&f=10&tt=14&bt=1&bts=1&zu=http%3A//www.theatlantic.com/unbound/corby/ct2000-07.htm%23clearchowder
I make my own pretty much like this, but usually with salt pork instead of
bacon, about 1/3 more clams, and no milk on the side. Do let it cool down,
then reheat. That really intensifies and blends the flavors just enough.
Clam juice is cheap enough around here, and easily found, so I never have to
add water or resort to broth. If that's not the case where you are, then
live clams are probably hard to find too, so do your best.
Keith
Jerry Avins
It must gave changed hands, then. It was /surname/'s Lobsta Land the
last time I was there. Too long ago!
K
We've gone to Gloucester in September for the past 20 years or more, and
it's just been Lobsta Land. Gloucester isn't part of the name, and I should
have written that differently.
It used to be more of a diner type place, but now it's kind of a tourist
trap and much expanded. Gloucester being Gloucester, the tourist traps
aren't half bad. Gloucester House on the harbor caters to tour buses all
day, yet serves a fine meal in the evening, with great service. The service
at Lobsta Land can be maddening if you're in a hurry, so we go when we won't
be in a rush, and head right over on a rainy afternoon to make the best of
the pokey servers.
Keith
Keith
Mrs Bonk
I live near Gloucester but no one ever goes there, not even Dr Foster ;-)
Gary
>
> Gary wrote:
> > Send a recipe for the RI style clear if you have one.
> > I'd be interested in comparing it to the NC style. I'm betting it's
> > almost identical though.
>
> Jasper White's recipe is here.
> http://gonewengland.about.com/gi/dynamic/offsite.htm?zi=1/XJ/Ya&sdn=gonewengland&cdn=travel&tm=53&gps=225_991_1221_882&f=10&tt=14&bt=1&bts=1&zu=http%3A//www.theatlantic.com/unbound/corby/ct2000-07.htm%23clearchowder
>
> I make my own pretty much like this, but usually with salt pork instead of
> bacon, about 1/3 more clams, and no milk on the side.
I've only used bacon but have friend that uses salt pork. Would be equally
good, imo. I like your idea of more clams too. No milk here either. I like
it clear. If I did add some I would at least use cream or half&half but then
that's turning into New England style.
> Do let it cool down, then reheat.
> That really intensifies and blends the flavors just enough.
I do that too. Also, I continue cooking the chowder using *all* the grease
instead of pouring it off except for 1 TBS. I keep it in for more intense
flavor. Once the finished chowder cools though, I'll remove most of the fat
which will be congealed on top by then.
> Clam juice is cheap enough around here, and easily found, so I never have to
> add water or resort to broth.
My recipe calls for some water but I like your idea of using extra clam
juice instead. :)
> If that's not the case where you are, then
> live clams are probably hard to find too, so do your best.
heheh....no problem there. I'm very fortunate in respect to seafood where I
live - Virginia Beach, VA. Only a 5 mile drive to the Chesapeake Bay, one
mile to the Atlantic ocean, and 1/2 mile from several tributaries of either.
I can harvest all the live clams I need in a state park only 3 miles away,
plenty of oysters at a friend's house only one mile away, crabs only one
mile away in either direction (during summer months). Fishing, even closer
but you never know how the fishing will go. Anything else, I can buy right
off the boats as they come in each day. :-D
Anyway, your clam chower is the same as mine in respect to the main
ingredients - clams, bacon, potatoes, onion, celery. Mine does not include
any of the herbs/spices that you use though....it's a very basic chowder.
I'll have to try it with the herbs/spices sometime. There's enough variety
to definitely change the taste and I'm curious to see how it tastes.
Thanks for the recipe.
Gary
Gary
Hi Mrs. Bonk,
I suspect they are talking about a Glouchester in America, not in England.
Us upstart Americans did name many of our towns the same as in England.
Right here where I live, we have a Norfolk and Portsmouth...same named towns
in England I think.
Dora
> Mrs Bonk wrote:
>> Foster ;-)
>
> Hi Mrs. Bonk,
>
> I suspect they are talking about a Glouchester in America, not in
> England. Us upstart Americans did name many of our towns the same as
> in England. Right here where I live, we have a Norfolk and
> Portsmouth...same named towns in England I think.
English town and city names are rampant throughout the Eastern Seaboard
(US east coast, Mrs. Bonk). I imagine it all dates back to colonial
times and early English settlers' nostalgia. I know the names make me
nostalgic!
Dora (ex-pat)
The Wolf
"K" <keithbl...@sbcglobal.net> wrote:
There are two listed
141 Western Ave
10 causeway st.
Both in Glouchester, any preference?
Mrs Bonk
Hello Gary dear :)
Yes I know of Norfolk and Portsmouth I have visited, well the one that is
over here.
Not sure if you would have known of my reference to Dr Foster? The
Gloucester over here rhymes with Foster, not sure if yours does too.
This page explains, http://www.rhymes.org.uk/doctor_foster.htm
Mrs Bonk
I very often pass through Pennsylvania over here.
K
It's true, but the towns were named not by Americans, but by Brits. There
was no US at the time, but that situation understandably ended in fairly
short order.
K
Your area sounds very much like here, on Long Island Sound. We get blue
crabs off the marina docks, and also up into the tidal estuaries and clams
just about anywhere with a sandy bottom. I no longer have a boat, but with
it (and a pricy license) I was able to trap lobsters, scoop up a strictly
limited number of oysters, and sometimes got lucky with scallops. There are
all sorts of finned fish too, and next year my granddaughter will be old
enough to learn the joys.
Keith
K
This kind of threw me for a loop. Where are they listed that way? One is
the wrong address, and the other can't exist, unless Gloucester has allowed
a restaurant in its historical park.
The Restaurant is on Causeway, just off the 128 highway into town. Of
course, the same road leads out of town, too - but it's right there off the
road wherever you're headed. Their own website -
http://www.lobstalandrestaurant.com/ says 84 Causeway, which places it
correctly on MapQuest. 141 Western would put it in Stage Fort Park, and I
don't recall any restaurants in that area of Western, unless Lobsta Land has
the in-park concession stand. That's entirely possible.
Keith
The Wolf
<keithbl...@sbcglobal.net> wrote:
http://www.speakeasy.org/~ericries/gvcard/lookupcgi.cgi
Type in Lobsta in MA
I take your word for it 84 causeway, if I'm ever in the neighborhood I will
check it out.
Stephanie
I am jealous. Here in VT you cannot buy good fresh seafood for all the
king's gold. I love my husband but ve occiasionally considered giving him up
for a coastal life! (Not really!)
Jerry Avins
Gloucester is, after all, in New England.
Jerry Avins
Ours rhymes with Foster too. But nobody over here can guess (without
being told) how to pronounce Cholmondeley.