Anybody order a second six pack yet?

I just received my first. So, follow-up on the above - half and half the way to go? Did someone try using anything different - just whole milk? Anybody try thicker - whole heavy cream?

I don't think I've ever bought half and half before. I usually just buy whole milk or cream....

Anybody add stuff to it - extra can of clams (w/ clam juice?)?

High expectations..... Expensive stuff - wanna make the most of every can.

Use half and half, and a Tb of butter, just like it says on the can.

I have been raving about this chowder since I got it. I gave a can to my brother this morning. He took it home, had his wife get the fixings and had it for lunch. Not long after, I had a text from him.

“Wow! You were so right about the chowder! Thanks....”

I’ve been enjoying a cup of chowder with a sandwich for lunches every other day or so.

Dang. Okay. Need to wait another day so I can hit the market. I just have whole milk right now.

I use whole milk Lactaid, but don’t quite use as much per can.

quote:

Anybody order a second six pack yet?

I just received my first. So, follow-up on the above - half and half the way to go? Did someone try using anything different - just whole milk? Anybody try thicker - whole heavy cream?

I used the first 3 cans as directed....gradually I discovered I prefer it more 'straight' without adding the extras fluids.

Just got my 2nd case today.
Thanks for the thread, had simply forgotten about the product.

It really IS the best canned chowder I've ever had on either coast.

I had a family member driving through Florida and after reading this I decided to get 10 cans of Tony’s. It’s really good, thanks for the reviews and to those who posted it can be found at Publix.

I'm going to have get some to try out. I love New England Clam chowder.

I also love Minorcan clam chowder, I have not had any in years, so I looked up a recipe and made some. It calls for Datil peppers, which I did not have, but I have some Datil pepper sauce, so I winged it.

I must say that it came out fairly well. Not as good as what I had down in St. Augustine, but it will work.

I'm going to look for this stuff though. It's gotten such rave reviews.

Arman

Can you post us A recipe?

Tried my first can. Clover half and half with some butter.

It was good. Maybe 4 out of 5. Better than average canned chowder. But not the best I’ve had. And then minus 0.5 for sand. Solid 3.5 stars which makes it good for when I want chowder but don’t want to go out. But wish it had more clam presence - both taste and meat.

Now I’ll start playing with it. Maybe add some live shucked clams. Maybe some clam juice. Some dashes of this and that.

quote:

Originally posted by 9mmnut:
Can you post us A recipe?

Sure. I changed mine just a little as I added carrots and used half of what is called for in onions. I also used Datil pepper sauce/paste as I didn't have any fresh Datil peppers.

Half pound of bacon
2 medium onions, diced
2 green peppers, diced
2 red peppers, diced
2 Datil peppers, diced with seeds removed
1 large potato pealed and diced
28oz canned diced tomatoes
51oz clams, (if large size chopped, save juice
1 teaspoon of dried tyme


In a large pot render the bacon
Keep bacon ( chop or crumble it and add with tomatoes )
Add onions and the green/red peppers saute until onions are translucent
Add tomatoes, clams and juice, potatoes, Datil peppers and tyme
Let simmer until potatoes are fork tender

45 minutes/servers 8


It came out fairly good for me. It was close to what I remember eating in St. Augustine FL., wasn't to hard to make.



Arman



I forgot you need 18oz of clam juice (bottled), cup of fish stock.

Next time I make it I'm going to add a few stalks of celery, rosemary 1 teaspoon, oregano 1 teaspoon.

I also forgot salt and pepper to taste.

This message has been edited. Last edited by: ARman,

quote:

Originally posted by ARman:

quote:

Originally posted by 9mmnut:
Can you post us A recipe?

Sure. I changed mine just a little as I added carrots and used half of what is called for in onions. I also used Datil pepper sauce/paste as I didn't have any fresh Datil peppers.

Half pound of bacon
2 medium onions, diced
2 green peppers, diced
2 red peppers, diced
2 Datil peppers, diced with seeds removed
1 large potato pealed and diced
28oz canned diced tomatoes
51oz clams, (if large size chopped, save juice
1 teaspoon of dried tyme


In a large pot render the bacon
Keep bacon ( chop or crumble it and add with tomatoes )
Add onions and the green/red peppers saute until onions are translucent
Add tomatoes, clams and juice, potatoes, Datil peppers and tyme
Let simmer until potatoes are fork tender

45 minutes/servers 8


It came out fairly good for me. It was close to what I remember eating in St. Augustine FL., wasn't to hard to make.



Arman

Seems pretty dry.

I edited, I forgotten the clam juice and fish stock. I got this recipe off the interwiz, it was fairly good, but I'm going to tweak on it a bit.

Arman

Maybe it's just me but paying $5 for a can and then tweaking the hell out of it doesn't pass my sanity check. From my knothole if the can needs that much effort it isn't worth the $5 asking price.

Some of those that have left it alone express desires for more clams, etc. so again I wonder about all the fuss.

FWIW when stationed at BIW in Maine outfitting a new ship as a member of the commissioning nucleus team* nearly 40 years ago, I found some great clam chowder as well as lobster rolls available. Then there was a local lobsterman I befriended allowing me to grab a good number of 2 to 3 pounders at an insanely low price right off the pier and fly them down to Florida on a P3C to return with some jumbo gulf shrimp that would be made into glorious Cajun dishes for a number of us by a wife of an officer assigned to FIT. That was a routine mission every two weeks as our families were where we were to be home ported! Those were great seafood days!


BIW = Bath Iron Works
FIT = Fleet Introduction Team
* initially just me and the Chief Engineer and much later augmented by a dozen and a half more crew members

Yes, on one hand it seems odd to pay for a can and then tweak.

On the other hand, I may want some at the spur of the moment and don't want to make from scratch. The can is a great starter kit / foundation and then I can flavor to taste. For me, it tastes pretty good other than lacking in clams and clam flavor. In this case, I can fix that pretty easily - clam chowder at the spur of the moment. As long as I keep a pint of cream handy.

quote:

Originally posted by Jim Shugart:
This stuff is fantastic. I've never bothered making it from scratch since discovering it.

Agreed, it is really good stuff. His restaurant is on Cedar Key FL, an interesting place.

The nutritional information on the can says that the can contains 3.5 srviings. My question: who gets the half serving?

Don’t understand the question.

1 can. 1 pint of cream. French bread. Butter. My lunch. Go away.

If Konata’s analysis that it’s “lacking in clams and clam flavor” is accurate, then it sounds like Tonys badly misses the target. It is clam chowder, after all. Can anyone who’s sampled both comment on a comparison between Tonys and Progresso traditional new england clam chowder (the latter easy to find in stores)?

quote:

If Konata’s analysis that it’s “lacking in clams and clam flavor” is accurate, then it sounds like Tonys badly misses the target. It is clam chowder, after all. Can anyone who’s sampled both comment on a comparison between Tonys and Progresso traditional new england clam chowder (the latter easy to find in stores)?

Tony's. Definitely. I tested out of curiosity a few weeks ago. Did blind taste testing with me and my wife. Tony's by a large margin.

To be fair, I should maybe qualify my prior comment that it was perhaps not at the level I was expecting / preferred. It may be fine for most. Tony's with cream (vs half-half) is a great working base for me now - when I want more clam, I just add some additional clam (can of clams + juice).

quote:

Originally posted by tsmccull:
If Konata’s analysis that it’s “lacking in clams and clam flavor” is accurate, then it sounds like Tonys badly misses the target. It is clam chowder, after all. Can anyone who’s sampled both comment on a comparison between Tonys and Progresso traditional new england clam chowder (the latter easy to find in stores)?

Tony’s is easily far better than any clam chowder I have ever had in the store bought can variety. I have had clam chowder in haute cuisine restaurants on a number of occasions, all really good but I could not say they stood out as better than Tony’s.

I thought it was interesting that a lot of people think the best clam chowder is from a place in Florida. I thought it would be from somewhere in New England. I go to Tampa several times a year to visit family. So I looked up Tony's and Cedar Key. It was a little bit out of my way, but I thought I would try it. I am not a big clam chowder fan, so I have not tried a bunch of different kinds. But this was definitely the best clam chowder I have ever had and was probably one of the best bowls of soup I have ever had. I also got a seafood platter and was very pleased with it. I think it was worth the detour. Cedar Key was an interesting place. I don't know if I will go every time I go to Florida, but I will do it again.