Oh, by all means, tell us!! :+)

Seriously, if it's that good, it couldn't hurt to look into selling the recipe. Maybe enter a contest or two to see if others agree??

Don'tcha love it when a plan comes together and tastes GREAT? My problem is that I don't write things down.....and can't repeat it. :+(

Deanna

Well, I LOVE clam chowder and buy mine (gasp!) already made in a can. For me it's a comfort food when not feeling all that well.

However... I might be tempted to make from scratch if had a great recipe. Might make a great burrito?

So how does one sell a great creation?

I'm not going to beg.. much LOL!

I usually start with some canned of different brands, add a few cans of chopped clams and the broth, as well as some precooked potato. To thicken a little, I add some Potato Buds as they seem to give a nice consistancy to it. If I want a bit more texture, I add soe mushrooms too. I think there is another great way to make clam chowder by first starting out with a corn chowder and adding lots of clams to it. My 'comfort food' is macaroni and cheese, lots of cheese..

I'm trying to guess what the 'GOLD' connection is. Yukon Gold potatoes? Goldfish? Acapulco Gold? A James Bond film?

Maybe corn?? We need the recipe!!

Basic New England Style Clam Chowder is extremely easy to make.

Ingredients are

Potatos ( Well boiled to the point of becoming mashable )
Clams
Clam Juice
Onions ( Chopped )
Milk or Cream or Sour Cream
Black Pepper or Crushed Pepper Corns.

Alternate or Additonal Ingredients ...

Butter
Mixed Veggies ( Peas, Carrots, Corn, Grean Beans )

Now let's get something down about the potatoes. You need to boil the heck out of them so that they start to break down into semi-mashable form, but leaving lumps of potato. You can probably get away with cutting up a couple spuds and boiling them and them supplementing the effort with instant mash potato flakes. It's ok to cheat.

Cream is better than milk. Clam Chowder is meant to be a rich warming energy food, suitable for a cold night on the beach. Legend has it that its origins go back to clam diggers who tossed together chowder impromptu on the beach after digging their own clams.

As far as spices go, black pepper is typically all and it is added at the table as preferred. But you are free to experiment with spices.

To make California Gold chowder, things are somewhat similar. However, substitute cross-cut scallions, including some of the greens, for the onions. I like to use sour cream as it is thicker than cream.

Not so Secret addititives ...

Melt butter in a separate pot.
Add lemon juice
Add crushed garlic.

Secret additive.

Add crushed safflower, enough to yellow, not to orange or redden.

When the basic New England Stuff is done cook'n
and the butter, lemon juice, garlic, safflower stuff is done cook'n in a separate pot, mix the two parts together, folding the yellow stuff into the white stuff lightly so as to create and not to destroy the visual effect of rivulets or veins of Gold.

If you do it right, the yellow stuff should rise and form rivulets that remain separate from the white potato/sour cream stuff ... a very pleasing visual effect and tasty too. The rivulets will ride distinctly upon the basic chowder and will have a rich golden color. Note that you can't preserve this effect by canning or bottling this mixture. You'll ruin it. To get the effect, you gotta do it at the instant.

Safflower is a bit expensive, but you don't need much and it is added more for visual effect than flavor. Safflower flavor is very subtle.

It's always nice to add a little crab meat or some chopped scallops to California Gold chowder.

If you know how to make cheesy bread, it goes good with California Gold Chowder and you can use the secret additive to make a California Gold Cheesy Bread.

Get a sour dough loaf and cut evenly top from bottom.

Make up a second batch of the yellow mixture and butter the two halves with it. Top with shredded Mozzarella or White Cheddar. Broil until the cheese melts and slightly browns on Aluminum Foil or in a pyrex baking pan.

Enjoy.

If you have some secret sauce left over, saute' some prawns ( aka scampi or mediumor large shrimps ) in it to complete the meal.

Guess what I've go in my cupboard and fridge at this very moment?

:)

BTW: There's no reason not to add a little safflower to the basic New England white part to tinge it slightly yellow. It's a matter of preference. But make sure the butter/lemon juice/garlic part is more richly yellowed.

Thank you for sharing your wonderful recipe. I think I'll make this for one of the holiday meals since everyone LOVES Clam CHowder. Maybe I'll even ask chef-ish son to help.

My brothers favorite was nicknamed 'lead bread'. It was simple to make and was just a plain bread dough rolled out flat with uncooked chopped onions and chedddar cheese rolled up and baked. I would rise and bake well, but once cooled, it sank and was quite heavy. It still tasted good though. A big favorite around Christmas to go with the roast beef and Au Grautin potaoes.

Right now I feel like one of those 'Weebles Wobble, but they don't fall down' sort of things. Gosh that stuff is gooooooooooooooooooooooooood!

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Time to go snooze.

The yellow/orange threads look a bit like saffron.

That's right.

It is Saffron that you should use.

My error in stating in the recipe to use Safflower. That is incorrect.

One other word of advise. Spanish Saffron is better to use. You can get the Mexican Saffron cheap, but it doesn't seem to shed color as well as the Spanish Saffron.

I used the Mexican Saffron in this batch and you can kinda tell that it is not yielding color so well. But hey, it still tasted great!

Use only small amounts of saffron as it can become overpowering and give off a medicinal taste. In a saffron rice recipe for 6 servings, I use less than a 1/4 teaspoon, and then crumble it up a bit. Some people like using a lot more, but as you say, Mexican saffron isn't as strong tasting. Also, they seem to cut it with some tumeric to make you think you have the same thing, but tumeric just gives mostly a yellow color and lacks any decent usuable flavor. Safflower disn't that yellow color, and my wild bird safflower seeds here are enjoyed mostly by cardinals. I am currently growing some saffron in my back yard, and only 4 blossoms showed up this time, as they blossom in very late fall..