Not me, I really do not care what others want to eat, after all, some people actually eat Roquefort cheese.The really interesting part of this thread is how we can disagree in this thread, but remain relitively civil.
Gene363 wrote:
Good to be in the south... where Waffle Houses outnumber Ihops by a large margin. 😁
MACS wrote:
French toast. That’s settled science.
HockeyDad wrote:
Manhattan isn't clam chowder.
frankj wrote:
HD wrote:Cook the bacon until limp (the bacon is limp)good thing you clarified that the bacon is limp.otherwise there'd be a lot of cbidders getting sick from eating raw bacon
frankj1 wrote:
Isn't the bacon pretty limp prior to cooking?
Sunoverbeach wrote:
Frankie, just curious, iffin' you're eating a bowl of NE Clam Chowdah and run across a piece of bacon, what do you do? Do you stop eating the soup or finish it up?I've asked a similar question to my vegetarian friends and they've come back with both answers.
Palama wrote:
clams, like me, ain't kosher either.so the bacon or other pork fat stuff is no problem.
Manhattan Clam Chowder2 8 oz cans of clams2 8 oz bottles of clam juice4 slices bacon1 onion chopped1 large celery stalk chopped1.5 cups water1.5 cups chopped tomatoes 1 large potato diced1 medium carrot diced 2 Tbsp chopped parsley1/2 tsp dried thyme1 bay leaf1 Tbsp tomato paste (add more if you want)Cook the bacon until limp (the bacon is limp)Add onion and celery and cook until tenderDrain the clams and just add the liquid to the pot (save the clams, RIP Wheelrite)Add everything else to the pot except the clamsCook 30 minutesAdd the clamsCook 5 more minutesAdd salt and pepper to tasteServe with French Toast!
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