-=> JIM WELLER wrote to DAVE DRUM <=-

 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

 JW> So far that's what makes it Jersey style.

 JW> But this;

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

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

In your never-humble opinion. 
 
 DD> From: http://www.recipesource.com

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

Not every day but several times per week. Even though I'm not paraniod
beyond using a VPN here is the URL from my last session on recipesource

https://recipesource.com/main-dishes/meat/poultry/chicken/14/rec1400.html

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

And file that in your "barracks bag". 
 
 JW> Here's the state government approved real deal. No asparagus ...

 JW> --MM

 JW> Stefano's Jersey Clam Chowder
 
Yawn.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: McT's Conch Chowder
 Categories: Soups, Shellfish, Potatoes, Chilies
      Yield: 4 Servings
 
      2 lg Onions; diced
      1    Bell pepper; diced
      2 lg Potatoes; peeled & cubed
      6 oz Bacon; cut in 1/4" dice
     15 oz Can tomato puree
      8 oz Bottle clam juice
      8 oz Can diced tomatoes in juice
      2 lb Conch; diced
      1 tb Salt
      1 tb Thyme, use fresh if
           Available
      2 ts Black pepper
      1    Bay leaf, crushed
      2 oz Hot sauce or salsa *
      1    Jalapeno; fine diced
 
  Saute bacon until soft-cooked; add green peppers and onion
  to skillet and saute to al dente stage. Place in a large
  pot and add tomato puree, diced tomatoes, clam juice,
  salt, pepper, bay leaf, thyme, potatoes, jalapeno, hot
  sauce, and conch. Bring to a low boil for 15 minutes, then
  simmer for 1 hour. To hold until serving time, cool to room
  temperature and refrigerate.
  
  NOTE: At McT's, the diced conch meat is marinated overnight
  in papaya juice to tenderize it. The papaya juice can be
  rinsed off with a little left in to give a slight sweet
  flavour to the chowder.
  
  * The resaurant uses Pico Pica hot sauce, usually only
  available to the trade, but La Victoria hot salsa, which
  is more available, may be substituted, Buchholz says.
  
  From McT's Shrimp House and Tavern, 1523 Periwinkle Way, Sanibel
  Island, FL.
  
  Recipe supplied by Lillian Austin, former Food Editor of
  the Ft. Myers News Press from a cookbook she had.
  
  From: Michael Hackmann
  Date: 16 Oct 96
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... In cooking, as in all the arts, simplicity is the sign of perfection.
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