MSG 20859 FROM: \WORLD.CETRAIN.GUIDO 16 NOV 1984, 09:58 * 3RD * NAME: D'AMBROSIO_GUIDO @WORLD EXP: 19 NOV 1984 TO: D COSIG [SUPPORT.GREG] SUBJECT: MAZE CHOWDER FOR THANKSGIVING HAPPY THANKSGIVING EVERYONE. COULDN'T LET THANKSGIVING GO BY WITHOUT SHARING THIS RECIPE WITH YOU. I READ IT YEARS AGO IN ONE OF MY MOTHERS COOK BOOKS. IT IS A VARIATION OF A DISH THE INDIANS BROUGHT TO THE FIRST ANNUAL PILGRAM/ INDIAN SIT DOWN DINNER. BY VARIATION, I USED BACON INSTEAD OF BUFFALO MEAT. I CAN'T SEEM TO FIND BUFFALO MEAT HERE IN CALIFORNIA. I ALSO ELIMINATED THE HOT ROCKS THAT THEY PUT IN TO KEEP IT WARM. HERE'S MY VARIATION OF MAZE (CORN) CHOWDER. 1/2 POUND OF BACON * 3 TO 4 CUPS OF CUBED POTATOES 1 16 OZ CAN OF CREAM CORN * 1 MEDIUN CHOPPED ONION 2 CUPS MILK * SALT AND PEPPER TO TASTE FRY BACON TO MEDIUM THEN , ONION AND SAUTE. DRAIN WELL. COOK POTATOES IN JUST ENOUGH WATER TO COVER FO 10 MINUTES. MIX ALL INGREDIENTS IN LARGE POT AND SIMMER UNTIL THICKEN. SERVE. ............GUIDO P.S. THANKS FOR ALL THE NICE RESPONSES TO MY "CHICKEN ALA BOOM" Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-01-31 17:23 FROM: MARROW_SHERI @ATLANTA TO: STEINMANN_BERNHARD @ZURICH CC. DL.COSSIG @ESSG SUBJECT: Wanted: Clam-chowder recipe In Reply to: 91-01-18 10:52 FROM STEINMANN_BERNHARD @ZURICH Wanted: Clam-chowder recipe Good morning Bernhard........ Well, I'm not from California but I am from Maine and I think I'm the best clam chowder connoisseur there is (ha ha). I have lived in Atlanta for 17 yrs and have travelled all over the states and have yet to find the "original" New England Clam Chowder...but then again, I'm partial! Just ask my roomie (from England).....I made some chowder and we ate it for a week (of, course I made enough for an army), but it was still good 4 days later! I do not use a recipe....only my nose and taste buds.......so, here goes!!! If I was in Maine I would either go out and dig my own clams at low tide or be lazy and go to the local fish market and purchase a peck of "fresh dug" cherry, long neck or mud clams. But since I am not in Maine and it's hard pressed to find "good/fresh" clams, I usually just go to the market and purchase "chopped clams" in a can (hey, you get it where you can!). The secret is how you cook it....... The following usually makes a gallon and as you will see, it is easily adjusted to amount wanted/needed. A lot of New England receipes are "stretchable" because people didn't have much money but the door was always open to drop-ins, and whenever my mom/day made clam chowder, the neighborhood always showed up "just in time" to have a cup of hot chowder and warm their buns by the fire and talk about who has been hauling in/what (lobsters/clams)! Mom would just add some more of this and a little of that and we would have have enough for the next shift.... 1 stick of margerine/butter (very important) 1 lg onion - fresh garlic 1 lg pkg mushrooms (also can use canned but save juice) 3-4 cans of chopped clams w/juice (fresh if possible) 2-3 cans of oysters w/juice (fresh if possible) 1 half gallon half/half milk salt/pepper Saute onion, garlic, mushrooms, clams, oysters until the room smells heavenly. Save the juice of the clams/oysters and add later with milk. Add milk slowly with clam/oyster juice and SLOWLY bring to a simmer. ***DO NOT BOIL*** Salt/pepper to taste. You can substitute anything with this recipe..... reg milk, corn, potatoes, celery, scallops, fish, etc. It's the perfect thing to warm your "innards" and I've never had anyone turn it down. I hope you enjoy....let me know how it comes out! Wish I could share it with you! Good Luck...Sheri ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 91-01-18 10:52 FROM: STEINMANN_BERNHARD @ZURICH TO: DL.COSIG @ESSG SUBJECT: Wanted: Clam-chowder recipe Hi cooks, I'm back in Switzerland, dreaming about the famous Clam-chowder-soup i had in California. I could not find a recipe here, but now all Tandem-cooks located in California will send me one, ok... Thanks in advance Bernhard