-=> Quoting Dave Drum to All <=-

 DD> Title: New Jersey Clam Chowder
 DD> 2 ts Crab spice (Old Bay)
 DD> 2 pt Light cream (half & half)
 DD> 4 lg Tomatoes; seeded, diced

So far that's what makes it Jersey style.

But this;

 DD> 2 cn Cream of asparagus soup
 DD> Asparagus; garnish

is utter nonsense. Somebody somewhere once posted that recipe and the
sleazy ad driven scraper bots like Big Oven have cut and pasted that
lame recipe over and over again without an attribution.

 DD> From: http://www.recipesource.com

I wonder if you've been there lately. I was there today and got this
nastygram:

"Your connection is not private Attackers might be trying to steal
your information from www.recipesource.com (for example, passwords,
messages, or credit cards). Learn more NET::ERR_CERT_DATE_INVALID"

Here's the state government approved real deal. No asparagus ...

--MM

Stefano's Jersey Clam Chowder

4 quarts clam juice
1 quart chopped New Jersey clams
1 pint diced onion
1 pint diced carrots
1 pint diced celery
1 pint diced potatoes
1 1/2 pint crushed tomatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Old Bay seasoning
Fresh rosemary
Fresh thyme
Fresh basil
 
Put clam juice, onions, carrots, celery and tomatoes in 10 quart
stock pot and bring to a boil and simmer for 15 minutes, then add
potatoes, clams and spices. Cook for 10 minutes over low heat until
potatoes are tender. Make a day ahead, re-heat and enjoy with some
crusty Italian bread. Makes 7 quarts or 28 cups

Recipe from: Chef Stephen Di Pietro, Stefano's Seafood, Beach Haven,
NJ

Source: State of New Jersey - Department of Agriculture - Jersey
Seafood 

From: https://nj.gov/agriculture/seafood/

---

Cheers

Jim


... Recipes using a can o' creamed something from sites anyone can post on

___ Blue Wave/QWK v2.20