View allAll Photos Tagged ClamChowder
Supplementing the bowl of clam chowder is a New England-style IPA brewed just a couple of miles from home by 3 Daughters Brewing of St. Pete FL.
Cindy's was a roadside eatery located between Yarmouth & Freeport, Maine, USA on Route 1. Don't let its casual appearance appearance deceive you. Bob, the proprietor, was friendly & outgoing & the food was great! We ate there several times during our visit in July, 2008, & many times since.
On our trip to Maine in August, 2008, we met friends at Cindy's for lunch on a gray, rainy day. Bob had been about to close, because of the weather, but he stayed open to feed us. Before we left, he chatted with us & gifted us with a whole blueberry pie, that he'd baked for the day's customers. Wow! Was it good! What a nice guy! Bob regularly made clam, haddock, & corn chowders, but would, also, make lobster stew on request. My particular favorites on the menu--crab cakes, cole slaw, corn chowder, & blueberry shortcake. Yum!
The summer of 2010 marked 30 years of business for Cindy's. Bob was still going strong & serves some of the best desserts around, among them pineapple upside down cake, blueberry shortcake, & raspberry-filled cookies! Bob knew that good food & friendly service lead to return customers. This photo was requested by the Maine Office of Tourism in January, 2011. It is, also, being used, without permission, on this page: pulptastic.com/20-reasons-never-visit-maine/
Sadly, the word online is that Cindy's closed in September, 2015. The owner, Bob, was getting along in years. May have been one of those situations where the next generation didn't want to continue the business. I sure enjoyed Cindy's & I sure enjoyed Bob!
On the day we were heading north from Rockland Maine to Acadia National Park, it started to rain heavily, then came the storm. It was quite rough, nothing that we can experience in moderate California climate we are used to.
We had to consider if we should keep driving north on that day.
It ended up being sunny later on the day, but that was just typical east coast weather we were about to forget.
TAKASPHOTO.COM
|| Flickr || My Website || Facebook || Instagram || Twitter || 500px ||
Thank you for viewing my photograph!
Most years I try to take a bird trip every spring. I sometimes start at Ron’s place in northeast Arkansas where we go birding during the day at Wapanocca NWR or some other area.
Then I head over to Heather and Leah’s, they are about a six hour drive west of Ron up in the northwest corner of Arkansas.
My birthday falls in mid-May so I’m normally at the girl’s for birthday cake and a meal of my choice.
Ron’s Dad, whose name was Wiley, invented a pot of what he called; “Slam Slaughter”, which is a fish/clam chowder with Salt Pork cooked to a crisp and thrown in as well. My wife, (Ron’s sister.), taught my daughters how to make Slam Slaughter, Lasagna, and Carrot Cake exactly the way I like it.
Although I alternate the requested main course year by year, I always ask for the Carrot Cake, look at it, the reason is obvious… the frosting is as tall as the cake.
Iconic restaurant in the coastal community of Pismo Beach, CA. Three bracketed shots tonemapped in Photomatix. Long exposure to make people and cars disappear. In response to Bill's comments, I have to qualify that the long exposure made the people and cars go away but NOT the car light trails. The lighting gave a fairly narrow dynamic range. I originally tried 5 bracketed shots but found I didn't need that many and 5 shots made it harder to have them all with no car lights in it. I was able to do 3 bracketed shots without cars going by.
Eureka's Seafood Grotto & Market. Eureka, California.
"We Ketch 'em, We Cook 'em, We Serve 'em."
Fresh daily, seafood delicacies prepared to please the palate in our Grotto and fresh cleaned seafood available in our market. Our Eureka brand canned seafood can be shipped anywhere!
Had this recipe for years. A family favourite.
The recipe was actually inspired from a wonderful passage in Herman Melville's >Moby Dick - in which he describes a cook making chowder. The prose was so evocative, that it made a lasting impression on me all these many years.
INGREDIENTS
- 1 can carnation evaporated milk
- 1 can baby clams (save the liquid and add more water to make 1-3/4 cups)
- 2 thick slices of salt pork, chopped
- 1/2 cup chopped onion
- 1 cup diced, peeled raw potatoes
- 1 cup kernel corn (frozen is fine)
- 2 bay leaves
- 1/2 tsp cloves
- 1/2 tsp savory
- 1 tsp thyme
- 1/4 salt
- 1/4 tsp celery seed
- 2 tablespoons flour
DIRECTIONS
Cook the salt pork in a large cast iron pan until crisp. Add onions to the pan, and cook until translucent.
Drain the clams (keeping the liquid). Add water to the clam juice to make 1-3/4 cups liquid, and stir into the onion/salt pork mixture.
Add chopped potatoes, corn, salt, celerly seed, and the rest of the herbs.
Heat to boiling, then cover and let simmer for approx 15 mins (or until potatoes are tender)
Mix the flour with a small amount of the carnation milk to make a runny paste, then blend in the remaining carnation milk. Add all to the pan. Cook and stir until mixture slowly returns to a boil and starts to thicken. Add your clams., stir, then serve immediately.
Makes about 5 cups
Boudin Bakery, known for its Original San Francisco Sourdough French Bread, was established in 1849 by Isidore Boudin, son of a family of master barkers from Burgandy, France, who blended the sourdough popular among Gold Rush miners with French techniques. Steven Giraudo bought the bakery from the Boudin family in 1941. "Papa Steve", an artisan breadmaker who immigrated to to San Francisco from Italy in 1935 had servd as Boudin's master baker before taking over the business at age 22. Today Boudin has over 30 bakeries in California, and continues using the original starter yeast-bacteria culture it developed during the Gold Rush.
Boudin's flagship location, located at 160 Jefferson Street on Fisherman's Wharf, opened on 2005, replacing a smaller bakery that opened in 1975. The 26,000-square-foot space includes Bakers Hall, home to a Marketplace and Cafe, a patio with an outdoor fireplace, a full service restaurant, Bistro Boudin, and the Boudin Museum and Bakery Tour. A 5,000-square-foot demonstration bakery opens up to Jefferson Street with 30-foot windows where passersby can watch sixteen bakers trotating through shifts over a 22-hour work day produce nearly 3,000 loaves of bread daily. The dough is mixed on a 20-foot high platform and tossed to the bakers below. Finished bread travels to the cafe in wire baskets on an overhead railing. The sourdough bread museum, with a 28-foot-long time line display and a collection of artifacts from utensils and rolling pins to an antique bakery wagon, sits upstairs from the bakery.
"CLAM CHOWDER"
Sauteed Fillet of Atlantic Halibut, Hobb's Bacon, Littleneck Clams, New Crop Potatoes and Celery Root
Conceptually, it was a good plate. Halibut was nicely seared, but a touch overcooked, for my palate. Everything else worked fine, but I felt that this dish would benefit from an addition of the actual chowder-like sauce, and not a lot of it, but just a touch.
Please enjoy the entire Per Se (Dinner) picture set and consider Overall Impression.
Clam chowder in a sourdough bowl, from Boudin, Fisherman's Wharf, San Francisco. Clichéd and touristy, but always one of the most memorable meals in San Francisco.