👎👎👎 canned clams are you serious, you should be ashamed of yourself wearing a chef hat

Built in 1740 its a great place ive had many a dinner there he is a great chef

The butter is a dairy product

Just cooked it it's amazing and I've had other ones on KZbin this one was simple and packs a punch of flavor good job 🎸

Gotta add bay leaf and thyme!

Peter Griffin just taught me how to make clam chowder

Flour and cream obviously bring texture and flavor. Yet the calories come with those addition s

Canned clams????

OMG, this is THE best. I make it and freeze it (do not need the cream). Have it year round. Note: All lobster and clam shells for other meals I freeze to use in broth for chowder)

Terrible recipe and technique. Fire this clown….

Another recipe video added chives, better than bouillon clam base one tsp.,slash of dry sherry. I watched about five clam chowder recipe videos and this one seems the best of all. Some added the flour just after sauteing the celery and onion but before any liquid. One pre-boiled the potatoes in water separately first. Old Salt recipe makes more sense and saves washing an additional pot by starting the potatoes in the bacon fat ahead of the onions etc.

rookie move not using a roux just putting raw flour in to the broth. lol

long, too long a lead in.

This video is top notch! Excellent video 😊

Intro too long

The Olde Salt's chowder is what locals call "tourist chowder." No self-respectin" seacoast region waterman would put flour in a chowdah of any kind. The best chowdah is a milk or cream chowdah that's thickened only by the starch from the potatoes, and that's pronounced "badaydas." The Olde Salt/Lamies has been a good restaurant over the years, but like a lot of seacoast restaurants, it has succumbed to the likes of people from away.

I was sold as soon as he said "Chowda"

I do not use flour at all. I mix cornstarch with some juice from the clams or I have also stirred in a little instant mashed potatoes, or just mash some of those potatoes in the broth before you add the clams. Is that bad? Lots of starch in those potatoes, you do not need flour to thicken.

The potatos don't translate well after freezing...sorry.

Crap

I worked for a soup company in Seattle years ago where we maid three different types of clam chowder,it was a whole different ballgame because we maid 1,500 gallons per batch.

what part of "metal utensils will ALWAYS ruin non-stick pans" do commercial chefs not understand????????????????????

Pancake batter? Uh, no...

No pork salt ??? Wtf!!!

also clean that side of that goddamn grill. Also flour mid soup? Do you know how to make a roux Toque boi? You are a fucking joke! stop making cooking videos.!

bro... take off that Toque ya fruitcake! Yo aint Escoffier! the nerve of this guy.

Oh my goodness I would love to have a bowl of that actually I’d love to have a big pot Of it 😋😋😋💕🥰

Can you freeze it after adding the cream

Got to be a thick chowder otherwise *not* happening

CELERY !!!! Dosent belong in chowda..

0:46 starts 2:26 recipe 2:30 bacon 3:08 veggies 3:51 butter 4:25 clam broth 5:37 flour 6:10 clams 7:05 cream

Very smart way to cook and maximize the shelf life. Love it

Looks good! 💪

New England seafood chowder is the best.

Had Mom's birthday party here. All was good.

ive made this recipe several times. I found this video years ago and I still make it this way. Its the best CH ive ever had. Well, I had an incredible CH on Catalina Island once. That was a formidable contender.

I miss HOME! I'm making this tonight. Now to hunt for better cream...in the AZ desert!

Don’t use steel steel tong on nonstick pans

All those flour clumps

Hey chef I love they way you made it. Out of the blue I add awide. Table spoon of Ricotta and it came out unbelievable. Thanks for your wideo.

The fresh clams mix with the minced clams is the way to go. Nice job chef.

Wicked retarded recipe❤🤘

You’re in New Hampshirite and you use canned clams and bottled clam juice?

This is how I prefer my Chowder. All the other versions I've seen on KZbin are watery. Is the thick version a NH regional thing?

The recipe I make is from the Bubble Room on Captiva island in Florida a cool trick they use is grating the onion and celery. Makes an amazing flavor throughout the chowder and thicken it a little.

REAL ne chowder dosent have celery.

The metal utensils on the non stick pans is killing me!! Celery and Parsley doesn't belong in clam chowder. Use bay leaves and leeks instead.

looks good but I would NEVER add raw flour to thicken ANY soup.

I'm curious. Why didn't you make the roux before adding the liquids?

You are a cook not a chef, a real chef would not cook on aluminum pot nore stir on a teflon coated pan with a metal spoon. I dont even want to mention using canned items to prep a chowder. What a joke.