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The Original New England Clam Chowder and Shrimp Spiders

Howdy_DoodyHowdy_Doody Posts: 146
edited June 2012 in EggHead Forum











Most Texans know, from our Texas History classes, that Thaddeus P. Mitchell III (known to the drovers as Vomit), the camp cook of the Chisolm Trail cattle drive, invented the original New England Clam Chowder one night near Abilene, Texas in December, 1886.


Of course, he did not have clams, so he substituted armadillo for clams.  Celery was unheard of on the trail, so he used Prickly Pear Cactus.  Dos XX beer was uses instead of cream, and we won't talk about what was used for a carrot.  Still, it was spot on for New England Clam Chowder as we know it and the world is grateful for his contribution to the culinary arts.

So, I would like to share this recipe with my brethren up north so you can appreciate the nuances of real NECC, as we like to call it.

 Rendering bacon

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Finishing up



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Ready to eat

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Shrimp Spiders

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Houston, Texas http://willsononline.com

Comments

  • lousubcaplousubcap Posts: 14,051
    @H_D-not from Texas so I missed that bit of history.  And all these years I've been fooled by those New Englanders:)  Somethin about trusting Yankees!!!  As always, the cook looks great, the photos and presentation are as good as they can get.  Thanks for the lesson :)>-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Howdy_DoodyHowdy_Doody Posts: 146
    Looks great!!! Thanks for sharing... How do you make the spiders?
    I did a post a couple of weeks ago and called them shrimp balls.  Since, I've improved on how I wrap them, and they look more spidery.

    Click here for original post and recipe.  Next time, I'm going to add jalapeños.  
    Houston, Texas http://willsononline.com
  • BrownieBrownie Posts: 1,023
    Absolutely fabulous!
  • ChokeOnSmokeChokeOnSmoke Posts: 1,890
    edited June 2012
    That's the craziest chowder story I've ever heard, it looks really good though.  Interested in the recipe if you'd like to share...
    Packerland, Wisconsin

  • Howdy_DoodyHowdy_Doody Posts: 146
    Oops.  The "raws" picture (and therefore, the recipe) didn't attach.  So, here it is.
    image
    Houston, Texas http://willsononline.com
  • ChokeOnSmokeChokeOnSmoke Posts: 1,890
    Oops.  The "raws" picture (and therefore, the recipe) didn't attach.  So, here it is.
    image
    Cool.  Thanks.
    Packerland, Wisconsin

  • Hokie_SmokerHokie_Smoker Posts: 653
    Thanks Howdy. It's going to be about 100 for the next week or so in NC but the first cool spell that chowder will be cooked.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

  • TUTTLE871TUTTLE871 Posts: 1,316
    As always that looks amazing, the one bad thing my wife banned cream from the house. After the Winter and all the cooks I did with cream made us do double time exercising. I felt like I was in Boot Camp again.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • tazcrashtazcrash Posts: 1,852
    Great Clam chowder recipe, and fantastic looking shrimp! Much more spidery from June.
    Gonna try and talk the wife into making those but in general we try and avoid deep frying.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • fishlessmanfishlessman Posts: 21,737
    love a good chowder, that fritter thing would have been sitting in it. i gotta learn to do that with the shrimp
  • GriffinGriffin Posts: 7,608

    That is awesome. Loved the story and its got to be true. ;) I don't remember that from my Texas history class though. I might have been asleep that day.

    What was the temp and the times on that?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Howdy_DoodyHowdy_Doody Posts: 146
    @Grif.  I started it out about 350 and I closed the bottom vent.  However, at the end of the cook, since the dome was open, the temperature had risen to the point I had to take it off quickly.  

    To be honest, it would be easier to cook the chowder on a stove.  
    Houston, Texas http://willsononline.com
  • fishlessmanfishlessman Posts: 21,737
    @Grif.  I started it out about 350 and I closed the bottom vent.  However, at the end of the cook, since the dome was open, the temperature had risen to the point I had to take it off quickly.  

    To be honest, it would be easier to cook the chowder on a stove.  
    i like to do them outside on an old propane burner from an old smoker if possible, any big seafood cook for that matter, if anything just to keep the smell out of the house. just did a small batch of steamer clams in the camp three weeks back, and a week later go back up there and could still smell those clams
  • GriffinGriffin Posts: 7,608
    Cool. I've got an old burner that I use for crawfish boils and such. Would work perfect for this. I'll have to remember it when its not 109 F in the shade.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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