Thee are significant differences:
it is a large kitchen, with an electric stove and they do not have many of the supplies i normally use.
So i truck in stuff that i can find in the disarray at my home and hope i have not forgotten anything.
There are many dietary restrictions which people live with and i had to work with 2 people with an intolerance for milk products and one who has a very dangerous allergy to lobster, crab and shrimp and i wanted to do a chowder.
Additionally, i have never made a chowder before and so consulted the many recipe outlets on the internet.
Of course, not one had the kind of ingredients i needed and wanted to work with, but it gave me ideas.
As an aside, i do not like Manhattan clam chowder, so i was not going there either, but what i came up with was a success.
Joey's own Clam, not so chowder
1 pound of clam meat, minced
3 potatoes, cubed in half inch pieces
1 6 oz bottle clam juice
1 can vegetable stock
1 can cream of celery soup
1/2 cup corn
5 finger size carrots, diced small
1 white onion, diced
4 cloves garlic, minced
1/4 cup parsley, chopped
1/2 cup scallions, green part diced
1 lb package bacon
flour, to make a roux
Cut up the bacon and cook it to crispy in a large pot
remove the bacon and cook the potatoes for 10 minutes on medium high heat (they should not brown, but should become soft)
Remove the potatoes and drain the excess bacon fat.
add onions, carrots, corn and garlic and just sweat the onions till translucent and then add the clam broth and vegetable stock
bring to a simmer and add back the potatoes, bacon, scallions and the can of cream of celery soup.
bring to a simmer and add the clams and thicken with roux.
serve with parsley sprinkled on top.
Pair with corn on the cob and garlic bread!
This is a full meal!