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Small-dice potatoes ok sitting in salt water (clam broth) several hours? Other time-savers for chowder?

CookingChemicalEngineer | Dec 24, 201908:12 AM     10

Hi, I'm making clam chowder (similar to below, but doubled) tonight for after church and the kids are always starving as soon as we get back, so I'm trying to reduce prep time as much as possible.

https://www.epicurious.com/recipes/me...

I've read several threads here about putting peeled potatoes in water for several hours and the consensus seems to be no harm / no foul, generally.

I'm wondering if that changes if the potatoes are fairly small dice (for chowder) and the soaking water is salted? I wanted to just go ahead and store them in the clam broth, which is about a 0.5% salt solution, for about 3 hours.

Any other thoughts on pre-prep would be much appreciated. For example, I thought about going ahead and cooking the potatoes in the clam broth, but am worried a couple of hours sitting (even if I put the pot in the fridge) might turn them to mush.

I guess maybe I could get the onions done and cooked up through the roux making step and let sit (edit: no dairy added at this point), covered at room temp for a couple of hours...

Thanks all.

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