I'm making lunch. Manhattan Clam Chowder or micro burritos?

[Taverner]

I'm thinking the MCC personally....what say you?

[CaliforniaPeggy]

1. My dear Taverner!

I'd go with the MCC myself, too...

I love the stuff!

Anything micro doesn't sound filling enough...

But that's just me!

Enjoy, whatever you end up having!

:hi:

[Taverner]

2. I'm sure I will! Thanks CP!

The micro burrito is only really good when I'm trying to do 12 things at a time while eating lunch

[Inchworm]

3. Go with the clam chowder

Don't use two habaneros to spice it up and you won't need to add crazy things like egg noodles to cool it down. :dunce:

:blush:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=69184&mesg_id=69184

[Taverner]

4. LOL - Two Habaneros is a lot of pain for one person!

[Inchworm]

9. I have about 1/2 a gallon of this stuff left

and I'm scared! :rofl:

I'm considering adding beans, sausage, burger and calling it chili.

:rofl:

[MissMillie]

5. Um.....

we're talking clam chowder here, that someone has the nerve to add tomatoes to, and you're worried about crazy things like habaneros and egg noodles?

(said the native New Englander)

[Taverner]

6. I can one up you on your Chowder Purity Dreams: I made it with squash once

Yellow squash and zucchini in place of tomatoes, no cream

:P

[MissMillie]

7. well, then, it's obvious

you're going to hell.

:silly:

[Inchworm]

8. I'm attempting to do this month with food I grew

Or had stored. I don't do well with milk products. I have 1/2 a gallon near full that dated a week ago.

The egg noodles were not planned hehe... that chowder was HOT! :grr: <= my mouth :nuke: <= after effects

:P

:hi:

[Chan790]

12. You are aware there are non-abomination chowder variations that are dairy-free, no?

One of the best and most basic is also one of the most traditional and will use a lot of your home-grown produce.

From scratch:

Boil 2 lbs. of in-shell littleneck clams in barely enough water to cover, around 1" over the top of the clams, in a good sized stockpot until clams open. Add 1/8c. salt. and reduce to a simmer. Simmer until water becomes thick and cloudy to grayish-opaque. (We are making a clam stock, if you couldn't tell.) Remove clams, shell and set aside. (Yes, you really do need to use in-shell clams, already-shelled clams will not work even as a poor facsimile. The idea is the same as ham-stock bones, the flavor comes from the "trash".) Strain stock through a fine mesh strainer to remove grit, sand and particulate matter. Reduce stock over medium heat until volume has reduced by 1/3.

Quickie cheat method:

Heat 1 quart of clam juice. (This only works because commercial clam juice is prepared as in the non-cheat way above.) Set aside 12oz. of packaged store-bought shelled-and-cleaned clams.

Okay, however you made your stock base...proceed as follows.

Add 1 lb. of 1/2-inch cubed potatoes, 3 diced or coined carrots (feel free to add other root vegetables as well) and cook over medium heat until the root vegetables are softened. Add clams, 2 stalks of sliced celery...and any other produce you would like...except tomatoes! Summer squash or zucchini works as you discovered already, so does corn, kale, spinach and any edible seaweed. Barley is traditional to add. Simmer another 5 minutes (or until barley softens) and serve.

Viola...a clam chowder that won't make salty seamen and New Englanders gnash their teeth in passing mention. Manhattan Clam Chowder is an abomination and its' inventor should be disinterred and his bones salted, burned and cast into the sea.

[Rabrrrrrr]

10. Since Manhattan Clam Chowder is an abomination and insult to the clam,

I'd go with the burritos.

[One_Life_To_Give]

11. +1