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Evaporated milk?
- Thread starter pam
- Start date
Easily kept in the pantry? What their Mom/Grammy/Great Grammy used? (more)
There are sure a lot of clam chowder recipes out there calling for condensed milk!
And might I add that there is always the "that's the way we always have made it" reason as well.
I think that it is just a pantry staple put to tasty use when you have lotsa clams. You don't need to run to the store to by cream or half and half, it is thicker than regular milk with more concentrated "milky" flavor, and will yield a chowder creamy tasting but not super heavy-rich.
That's my best guess!
There are sure a lot of clam chowder recipes out there calling for condensed milk!
And might I add that there is always the "that's the way we always have made it" reason as well.
I think that it is just a pantry staple put to tasty use when you have lotsa clams. You don't need to run to the store to by cream or half and half, it is thicker than regular milk with more concentrated "milky" flavor, and will yield a chowder creamy tasting but not super heavy-rich.
That's my best guess!
Richness. Has a touch of sweetness. The recipe from Charleston Receipts that I use
for scalloped oysters uses it. And as the other post suggests, it could be the time of the recipe writing. I try to keep a can on my shelf, particularly for a sausage and corn chowder recipe that uses it--and it's better with evaporated milk than cream or half and half.
for scalloped oysters uses it. And as the other post suggests, it could be the time of the recipe writing. I try to keep a can on my shelf, particularly for a sausage and corn chowder recipe that uses it--and it's better with evaporated milk than cream or half and half.
georgiarose
Well-known member
I thought it was because evaporated milk won't curdle with long cooking times and heat.
It's also thicker than milk, so it makes the soup creamier without the extra fat from cream.
*long* cooking times - can't edit title.
It's also thicker than milk, so it makes the soup creamier without the extra fat from cream.
*long* cooking times - can't edit title.
I always keep evaporated milk in the pantry
Different flavor than regular milk or half and half but so handy to grab when refrigerator is out of those. I have several recipes that call for evaporated milk (ie see the cinnamon roll recipe I posted in the recent Monkey Bread thread). I am not surprised to see it used in chowder; I have used it this way. I always have cans of evaporated milk in the pantry.
Different flavor than regular milk or half and half but so handy to grab when refrigerator is out of those. I have several recipes that call for evaporated milk (ie see the cinnamon roll recipe I posted in the recent Monkey Bread thread). I am not surprised to see it used in chowder; I have used it this way. I always have cans of evaporated milk in the pantry.
georgiarose
Well-known member
Thanks!
cynupstateny
Well-known member
My mom's recipe calls for a can of evaporated milk.
colleenmomof2
Well-known member
Pam and others, please post your clam chowder recipes
I have all of the ingredients to make but my last attempt wasn't great. Part of it was the canned clams I used but overall, the chowder wasn't the tastiest. TIA, Colleen
I have all of the ingredients to make but my last attempt wasn't great. Part of it was the canned clams I used but overall, the chowder wasn't the tastiest. TIA, Colleen