On a thread from way too long ago to reply to.A person uses deconstructed oyster chowder as an example of the pretentiousness of modern cooking methods...I thought that was a good idea(the deconstructed oyster chowder part) So I have been thinking of ways to use all of the normal ingredients in a different way. For my example I will use clams though...and I want to start an open discussion on all the variations. This is just for educational fun. I think I might start out with sauteing onions in butter not a lot of butter just enough to lightly coat them... then when they are golden translucent would add some sort of flour with starch added, then I would let that caramelize and slowly add cream(with clam juice mixed in already) Actually that is a whole new step you could mix cold liquid ingredients like cream, clam juice, then add whatever herbs and spices you might like.... You might even want to toast some of the spices in a skillet on the side. In the oven I would have some potatoes baking and I would steam some clams. Then I would cut open the potato load it with steamed clams and pour on the sauce. I bet a dish like this already exists...I just thought deconstructed clam(oyster chowder) ought not be just a satire of molecular gastronomy or modernist cooking. I would love to hear variations on this...it only took me a few minutes to think up...so just imagine the neat things we could create using these ingredients and a little of our dynamic will. P.s why are the words deconstructed, chowder. and sauted stuck with red squiggly lines?I know I am spelling these words right. actually sauted needs a little squiggly above the e but I do not even know how to do that.