Good questions. I'll answer them below...
----- Original Message -----
From: "Tom Dickhoner" <[email protected]>
To: <[email protected]>
Sent: Tuesday, October 11, 2011 8:32 AM
Subject: [CnD] Jean Barcley's New England Clam Chowder
Jean, I got your delicious recipe for New England clam Chowder. I have
some questions for you.
1. How are the potatoes cooked? Are they boiled or just cooked in oil in
the pot?
The potatoes are boiled, drained when they are done, and set aside.
2. After the bacon is torn or cut in small pieces, cooked and not too
crisp, what do you do with the bacon after it is cooked so that you can
so that you can cook the onions, thime, celary?
The bacon can stay in the pot while you cook the celery and onions.
Also, if there isn't enough bacon fat, use some butter. I find the bacon
from Trader Joes is the best for having a good amount of fat instead of
watery stuff.
Don't hesitate to contact me for more questions and let me know how it turns
out.
jean
After the potatoes are cooked or boiled, are they set aside? Is the bacon
set aside so that it doesn't burn while cooking the thime, onions and
celery
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