ADVERTISEMENT
- Real Recipes from Real People -

Re: ISO New England Clam Chowder

Misc.

Thanks for the "chowdah" recipes. They all sound great. I have no idea why I have a craving for chowder when it's 100 degrees outside! Thank goodness for air conditioning!


MsgID: 0025770
Shared by: Nancy/Maryland
In reply to: ISO: New England Clam Chowder
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Ratatouille Kabobs (grill or broiler)
  • RATATOUILLE KABOBS "These Italian-seasoned kabobs go great with grilled meat or tomato- based pasta dishes. If you’re short on grill space, cook the kabobs after the meat is removed from the grill. The kabobs are read...
  • Roasted Potatoes with Artichoke Hearts and Feta
  • ROASTED POTATOES WITH ARTICHOKE HEARTS AND FETA 2 pounds small red potatoes, quartered 2 cans (14 oz each) artichoke hearts, halved 2 tablespoons chopped fresh thyme (or 2 tsp. dried thyme) 1 tablespoon olive oil ...
  • Orange Pumpkin Bundt Cake
  • ORANGE PUMPKIN BUNDT CAKE 3 cups all-purpose flour, sifted and measured 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon gr...
  • Bourbon Pecan Bread
  • BOURBON PECAN BREAD 3/4 cup raisins 1/3 cup bourbon 2/3 cup butter or margarine, softened 1 1/2 cups sugar, divided use 6 eggs, separated 2 cups all-purpose flour 1 cup coarsely broken pecans* 1 3/4 teaspoons vanilla ...
ADVERTISEMENT
  • Supper Bread Pudding (served with tomato sauce)
  • SUPPER BREAD PUDDING 1/2 pound egg bread (Challah), sliced 2 tablespoons whole grain Dijon mustard 4 tablespoons olive oil 1 garlic clove, minced 2 cups sliced mushrooms 2 cups shredded yellow squash, salted and squee...
  • Korean-Style Marinated Skirt Steak
  • KOREAN-STYLE MARINATED SKIRT STEAK 2 Tbsp. sugar 3 Tbsp. soy sauce 2 tsp. sake (optional) 4 large cloves garlic, finely chopped 5 scallions (white part only), minced 2 tsp. finely chopped fresh ginger 2 tsp. toasted s...
  • Grilled Shrimp Skewers (Italian)
  • GRILLED SHRIMP SKEWERS 2 pounds medium shrimp, unshelled weight 3 1/2 tablespoons each extra virgin olive oil and vegetable oil 2/3 cup fine, dry, unflavored bread crumbs 1/2 teaspoon garlic chopped very fine 2 teaspo...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: ISO New England Clam Chowder
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!