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New England Clam Chowder

  ----- Original Message ----- 
  From: Kathy 
  To: phaedrus
  Sent: Saturday, March 29, 2003 3:54 PM
  Subject: receipe

  Can you give me a receipe for thick New England Clam Chowder?  I have 
  found some receipes but none of them tell me how to make the broth thick.  
  Thank you.


Hi Kathy,

Here are a few tips:

1) Don't skimp on the dairy. Some recipes try to use milk instead of heavy cream.
2) The flour is one of the things that thickens it; if yours is too thin add a little extra flour.
3) Be sure you cook it long enough. The starch from the potatoes helps thicken it, too, but it has to mix with the dairy to do so.
4) You can always add a little cornstarch if it turns out too thin.

That said, below are some thick chowder recipes. The first one used exaporated milk instead of heavy cream, and the second one uses half-and-half. I like the real stuff, but since they both claim to be "thick" chowders, I'm sending them anyhow.


  Thick Clam Chowder  
  3 c. peeled and diced potatoes
  1 c. diced onions
  Boiling water
  1 tsp. salt
  1 tbsp. butter or margarine
  2 c. evaporated milk
  2 c. milk
  2 cans minced razor clams
  1/2 tsp. celery salt

  Cover potatoes and onions with water and cook until tender. Reduce to low
  heat. Add salt and butter; lightly mash potatoes. Add evaporated milk,
  stirring thoroughly. Add milk, clams, and celery salt. Heat to serving
  temperature, but do not boil. 6-8 servings.
  Clam Chowder

  A rich and thick clam chowder

  2  6 oz. cans minced clams
  1  cup celery chopped
  1  cup onions chopped
  2  cups potatoes, cubed
  2/3 cup butter or margarine
  3/4 cup flour
  1 quart half and half cream
  dash pepper
  1/2 tsp. sugar
  1-1/2 tsp. salt

  Drain juice from clams and pour over chopped veggies in medium
  sauce pan.  Add enough water to barely cover and simmer covered
  until potatoes are tender.  In meantime, melt butter, add flour and
  blend and cook a minute or two.  Add cream and cook, stirring until
  thick with a wire whisk.  Add undrained veggies and clams and
  heat through.  Season with salt, pepper and sugar.  Serves 8.
  The Main Course New England Clam Chowder

  Following is a recipe from Shawn Joyce, chef at The Main Course restaurant 
  in Wilmington, Delaware. Joyce prefers to serve the chowder the day after 
  it is made, when the starch from the potatoes thickens the soup and flavors 
  meld together.

  4 to 6 slices bacon, diced
  2 T. butter
  2 small onions, diced
  6 medium russet potatoes, peeled and cut in 1-inch cubes
  1/2 tsp. chopped fresh thyme
  2 T. all-purpose flour
  Salt and white pepper to taste
  1 1/2 lb. chopped clams
  2 C. clam juice
  5 C. heavy cream

  In a large, deep saucepan, cook bacon slowly until fat is rendered. Then 
  turn up the heat and brown the bacon. Remove diced, cooked bacon from pan 
  and drain on paper towels. Without cleaning out the pan, add butter and 
  melt. Next, add onions and cook until translucent. Add potatoes, thyme, 
  a light sprinkle of salt and pepper and the flour, then blend well. Stir 
  in clam juice and bring to a boil. Cook for 10 minutes or until potatoes 
  are partially cooked through. Then add the cream and the chopped clams 
  and season to taste with salt and pepper. Simmer for another 10 minutes. 
  Add bacon and adjust seasoning if necessary. Serve in warm bowls with a 
  sprinkle of chopped parsley or small cubes of butter if desired. 
  Makes 6 to 8 servings.
  New England Style Clam Chowder 
  by: Chef Dennis Connell/Chesapeake Conference Center 

  Ingredients: (makes 1 gallon) 

  90 Chowder clams, washed
  2 quarts water
  20 ounces Potatoes, 1/4 inch diced
  8 ounces bacon, minced to a paste
  1 pound onions, minced 
  5 ounces flour
  40 ounces milk
  8 ounces heavy cream


  Steam the clams in water in a covered pot until they open.  Strain the 
  broth through a filter or cheesecloth and reserve it.  Pick, chop and 
  reserve the clams. 

  Cook the potatoes in the clam broth until they are tender. Reserve the 
  potatoes and broth separately. 

  Render the bacon in the soup pot; add the onions and sweat until they 
  are translucent.  Add the flour; cook to make a blond roux.  Add reserved 
  broth gradually and incorporate it completely, working out any lumps that 
  might form. 

  Simmer for 40 minutes, skimming the surface as necessary. 

  Scald the milk and cream and add them to the soup.  Add the reserved clams 
  and potatoes.   

  Adjust the seasoning to taste with salt, white pepper, and Tabasco and 
  Worchester sauces. 
  New England Clam Chowder 

  Trisha Templeton/Chef's Market, Café


  4 slices bacon, cut into 1/2-inch pieces 
  1 1/2 c diced yellow onion 
  1/2 c diced celery 
  3 T flour 
  3 T white wine 
  1/2 t thyme 
  1 bay leaf 
  2 c cream 
  4 red potatoes, diced 
  2 (6 1/2oz) cans clams with juice 
  1/2 t Tabasco 
  Salt and pepper to taste 

  Directions: Sauté bacon in large stockpot. Add onions and cook for 7 minutes. 
  Add flour to make a roux, cook for 5 minutes. Add wine and cook until thick. 
  Add thyme, bay leaf, cream and clam juice. Bring to a simmer. Add potatoes 
  and cook until tender. Add clams to heat through. Adjust seasonings with 
  salt, pepper and Tabasco. Serve hot.

Outback Tiger Dill Dip

  ----- Original Message ----- 
  From: Kathy
  To: phaedrus
  Sent: Saturday, March 29, 2003 3:53 PM
  Subject: receipe

  I am looking for the reciepe for the Tiger Dill Dip served at Outback 


Hi Kathy,

See below.


  Outback Steakhouse Tiger Dill Sauce

  2/3 c. sour cream
  1/4 c. real mayonnaise
  3 tsp. prepared horseradish
  3/4 tsp. sugar
  1/4 tsp. dill weed

  Blend all ingredients together well. Refrigerate, tightly covered,
  overnight to develop flavors. Serve with any beef dish. 

Strawberry Cake Filling

  ----- Original Message ----- 
  From: Irene 
  To: phaedrus
  Sent: Saturday, March 29, 2003 9:48 AM
  Subject: Strawberry filling for cake

  I'm looking for a recipe for a strawberry filling for a white cake. 
  I don't want one with gelatin in it.  The one I want uses cornstarch 
  and frozen strawberries, but I don't know the amounts. Thank you so 
  much.  You have been so helpful.    

Hi Irene,

The one below is the only one I could find with those two ingedients. Hope it's what you want.


  Strawberry  Filling

   Ingredients : 
   1 (16 oz.) bag frozen whole strawberries, thawed
   1 c. sugar (I use a little less)
   3 tbsp. cornstarch
   1/2 c. water

   Preparation : 
      Crush the berries, put all ingredients together in saucepan, cook
   until thick, about 5 minutes.  

2 Crust Lemon Pie

  ----- Original Message ----- 
  From: Terry 
  To: Phaedrus
  Sent: Sunday, March 30, 2003 1:41 PM
  Subject: 2-crust lemon pie

  Years ago, in Newark and Jersey City, NJ - you could go into any 
  bakery and ask for  a 2-crust lemon pie - they were in the display 
  cases - I cannot find a recipe anywhere and NO ONE has ever heard 
  of it - it is just like lemon meringue pie but with a top crust - 
  baking lemon meringue pie with the top crust does not come out right - 
  the filling firms up and becomes dense and cloudy - can you help?

  I froze 2 doughnuts and will give you the results in a week or 2 - 
  thank you so much for whatever help you can give me.


Hi Terry,

Here are a couple from the files.


  2-Crust  Shaker  Lemon  Pie

   Ingredients : 
   2 c. flour
   1/2 tsp. salt
   6 tbsp. butter
   6 tbsp. Crisco
   6-8 tbsp. milk
   2 tbsp. grated lemon peel
   2 lemons, thinly sliced, rind removed
   2 c. sugar
   4 eggs, lightly beaten
   Lemon slices

   Preparation : 
      For crust, combine flour and salt.  Cut in butter and Crisco
   until mixture resembles coarse crumbs.  Mix in milk, 1 tablespoon at
   a time, until mixture balls together.  Form into ball.  Wrap in
   plastic wrap and refrigerate about 2 hours.  FILLING:  Combine lemon
   peel, slices and sugar.  Let stand at room temperature 2 hours. 
   Preheat oven to 450 degrees.  Divide pastry into 2 pieces.  Roll
   half on lightly floured surface.  Line 9" pie plate.  Roll remaining
   dough for top crust.  Combine lemon slice mixture and eggs.  Pour
   into pastry shell.  Top with other crust.  Cut slits in top crust. 
   Sprinkle with sugar.  Bake 15 minutes at 450 degrees.  Reduce oven
   to 350 degrees and bake 25 to 30 minutes or until knife comes out
   2  Crust  Lemon  Pie

   Ingredients : 
   2 lemons
   2 c. sugar
   4 eggs

   Preparation : 
      Slice 2 whole lemons paper thin.  Place in a bowl and cover with
   2 cups sugar. Mix well and let stand 2 hours or more.  Beat 4 eggs
   together and pour over lemons.  Fill unbaked pie shell with mixture
   and add top crust with slits to let steam escape.  Bake 15 minutes
   at 450 degrees.  Then turn down oven and bake until a knife comes
   out of custard clean.  Very good and easy. 

Rock Candy on a Stick

  ----- Original Message ----- 
  From: Diane
  To: phaedrus
  Sent: Saturday, March 29, 2003 8:53 PM
  Subject: rock candy problems

   Can you tell me how to make rock candy on a stick?  I have been having 
   problems making rock candy.  The sugar crystals that form are too small.  
   They don't look like big mineral crystals but look more like the regular 
   sugar crystals I started out with.  There are more sugar crystals that 
   form on the bottom and sides of the pan than stick to the chopstick. Also, 
   I use McCormick's food coloring.  The food coloring does not stick to the 
   crystal but instead is left in the liquid.  The sugar crystals that stick 
   to the chopstick are still white while the sugar solution that is left 
   is colored.

  Also, is there a way to make the crystals form faster and bigger?  If the 
  rock candy that is formed is colored, is it going to color coffee?  If you 
  dip the red rock candy stick in coffee, is the coffee going to turn red?

  Thanks a lot.


Hi Diane,

This website talks about making rock candy on a stick, and seems to answer most of your questions about the crystals:

Rock Candy

Looks like you can't make them grow faster and bigger at the same time. If you use more sugar, they grow faster, but smaller. The way to make bigger crystals is to let some of the water evaporate. This is slower, but makes bigger crystals.

Don't grow your crystals in the same pan in which you make the sugar solution. Transfer it to a glass or plastic jar.

Soak your chopsticks in water and then roll them in sugar. Let them dry. Do this before putting them in the sugar solution., and the sugar will act as "seed crystals" so you'll get more crystal growth on them than elsewhere.

The food coloring is a bit weak to make coffee turn red, I think. A red stick might slightly discolor iced tea, though.



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