By nick_oreltr

Dec 28, 2008 2:48 AM | Link to this

http://www.message_cdarboe.com/

By nick_oreltr

Dec 28, 2008 2:48 AM | Link to this

http://www.message_cdarboe.com/

By nick_oreltr

Dec 28, 2008 2:47 AM | Link to this

http://www.message_cdarboe.com/

By letoro

Dec 2, 2008 7:30 AM | Link to this

basdombasbas

By letoro

Dec 2, 2008 7:29 AM | Link to this

basdombasbas

By letoro

Dec 2, 2008 7:29 AM | Link to this

basdombasbas

By Anne Quatrano

Sep 29, 2008 7:12 PM | Link to this

to : FCM - you can use this same recipe to make a very flavorful chowder, use low sodium chicken broth, and substitute cooked clams for the fish and freeze in small batches, you can add a touch of cream when you reheat at the end to give it the richness of new england clam chowder.

to Connie's Wife - you are putting us out of business.

to : GIGI - I do not remember eating much in college ??!! I am sure I made a drink or two for you although I cannot remember that either. No idea about Jimmy McD - I would love to see you all though.

to : Doc - Celery would be a good substitute for the fennel for texture and I agree a little tarragon or chervil at the end would give the broth a similar flavor.

to : jen and eric - how are you guys - I miss you both also - things are not quite as fun without you both - oh - chef Judy Rogers. How are the kids.

to all else please feel free to contact me directly at aquatrano@eatoutoften.net

By FCM

Sep 29, 2008 6:36 AM | Link to this

I do have a question or maybe a request...My daughter loves New England Clam Chowder. It is absolutely her favorite soup. With economics the way they are I would like to make it in small batches--being a cream soup I doubt it would freeze well--rather than buy it out. I could do canned--heat/eat--but the sodium content and other things make me reluctant.

I cannot eat shellfish. So knowing what the soup should taste like, or what it needs, is a no go. So how do I make soup, that isn't over done, and thus chewy clams--ugh!--in small batches? Plus how do I make it healthier than the heavy cream versions?

By Gigi

Sep 28, 2008 1:34 PM | Link to this

Annie,
My question is why didn't you cook for us when we lived together in college?? Nor fair!! If I come to Atlanta (I kive in Baltimore), grab Sarah Neilson and Mary Urian, will you join us for dinner??
Congratulations on your success! Any contact with Jimmy M.??
Gigi

By Drew

Sep 24, 2008 10:20 AM | Link to this

Hey Doc -

The fennel will add a slight anise flavor to the soup and in my opinion you can just leave it out completely if you want. ...Or try to add that anise flavor in some other way. You could add chopped tarragon at the very end of cooking (even add it directly to the bowl at the table) or you could add a splash (a couple tablespoons or so) of an anisette liquor like Pernod. The fennel will also add a soft vegetable crunch component to the finished dish. If you want to replicate that you could add a stalk of diced celery.