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LF: New England Clam Chowder - potato and cream substitutes?

 
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socal_chris



Joined: 02 Oct 2006
Posts: 49
Location: Southern CA

PostPosted: Sun Oct 15, 2006 8:56 pm    Post subject: LF: New England Clam Chowder - potato and cream substitutes? Reply with quote

As I've mentioned before, my wife is extremely particular about her diet. One of my all time favorite dishes is a good New England Clam Chowder, but I never make it becuase my wife will not eat potatoes or cream.

I was thinking of taking a traditional recipe and substituting turnips or rutabega for the potatoes and buttermilk for cream. Still working on a thickening agent..maybe corn starch?

Ideas? Any healthy NECC recipes? Suggestions?
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socal_chris



Joined: 02 Oct 2006
Posts: 49
Location: Southern CA

PostPosted: Fri Oct 20, 2006 3:06 am    Post subject: Reply with quote

bump?
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boston braiser
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PostPosted: Sun Oct 22, 2006 4:31 am    Post subject: Reply with quote

My favorite substitute for potatoes is celery root (celeriac). I think its better than potatoes. Celery root will remain a little harder than potato so keep the pieces small.

In terms of an alternative thickening agent, why bother? Thickening it without getting the richness of cream is likely to be disappointing. I have used non-fat evaporated milk before (although that may not be any better for your wife than cream). The buttermilk is an interesting idea but I think it would definitely lend a different character.

You could always do your own test kitchen and make the soup and then take tiny 1/2 cup samples and a little of your various options and see which one (or none) you like best.
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socal_chris



Joined: 02 Oct 2006
Posts: 49
Location: Southern CA

PostPosted: Mon Oct 23, 2006 5:45 pm    Post subject: Reply with quote

I'll have to give the celery root a try.

And I would be going into this knowing well it won't taste the same as the real new england clam chowder. Worth a shot though.

I might try as you've suggested.

Maybe make up a large base of ingredients and cook up 2-3 cups at a time in a sauce pan.

I bet non-fat sour cream might even work to thicken things up a little...just have to be careful on the sour part.
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