Looks delicious and pretty simple to prepare. Thanks for sharing.

When did they put the check in?

Love this recipe thank you!

AMATURE

fish sauce goes so well in chicken soup!!

Best recipe for clam chowder is this one

I bought a kilo of fresh clams today $20. Going to use them plus can clams. It’s expensive lol 😂.

Thank you sooo much!

Ohio has always used white sauce for Big Boys out here (basically Big Boy Tartar sauce) we still have 2 Coperate Big Boys in Cleveland Ohio and Frisch's Big Boy is all over western and Southern Ohio

That looks ao good

Also can I use crushed tomatoes instead of diced?

Can you use a cheap bottle of vodka for this sauce? Btw it looks scrumptious

"maybe next time" LOL

My filter will not come on for some reason, I reset it, and the filter also.it keeps tripping. Does anyone know why

My pool dows

Thank you I’m excited to try!

Will try this tomorrow.

Looks amazing 😊 we live a few miles from pismo beach And the pismo clams are back , we go claming a couple times a week and get our limit of 10 they are delicious 👍🏻

Just made this! It was delicious :)

Hi Skip! Great to see a video from you! Your california roll looked good! Hope you will be cooking for us soon!

Thank you, love the vibes.

Great tartare sauce. I didn’t put diced onions in mine but will next time! Thanks

Thank you sir! A beautiful, simple example of how to cook something. I have no idea how to cook pork chops.

The Bob's Big Boy hamburger sauce was a thousand Islands sauce, but was on the burger itself.

Why spill it on the the plate like that? The final presentation should look elegant 😕

Nice❤

Great recipe, but why the background music (noise)?

great video, thanks!

I wrote the instructions as I followed along with the video if anyone finds that helpful (you can copy and change how you like). I did a screen capture from the video for how the ginger should look with the slices. That's what's referred to in the instructions, but no way to add it here so you'd need to "grab" your own. Chicken Carcass Soup For the Stock: Yield: About 4 cups of finished stock 1 rotisserie chicken, carcass and bones 1 carrot, rough chop ½ onion, rough chop 1 celery rib, rough chop 1 medium leek, white and light green parts, rough chop 2 garlic cloves, peeled, smashed 2-3 sprigs parsley 2 sprigs thyme 1 bay leaf 10 whole peppercorns For the Soup: 3 cups chicken stock (from above) Kosher salt, to taste Freshly-ground black or white pepper, to taste (optional) 1 teaspoon Worcestershire or fish sauce ½ cup diced onions ½ cup diced carrots ½ cup diced celery 1 sprig thyme 1 teaspoon fresh dill (or dried dill, or freeze-dried dill such as Litehouse brand) A 1-inch piece of ginger, unpeeled, sliced 3 times (see image) 1 cup cooked and diced chicken breast meat 1 cup cooked white rice or al dente egg noodles For Garnish: Hot sauce of choice (for sprinkling over the soup) (optional) Sesame oil (for drizzling over the soup) (optional) 1 tablespoon chopped cilantro or parsley (whichever you prefer) 1 tablespoon finely sliced green onions (scallions) or chives (whichever you prefer) For Making the Stock: Add the stock ingredients to a medium-sized pot. Cover with water by about 1” (about 8 cups of water). Put on the stove over high heat and bring to a simmer. Lower the heat so the liquid is barely simmering, and cook, uncovered, for 1 ½ hours. Note: If you want a clearer stock, skim the foam, but this is optional. After the 1 ½ hours has elapsed scoop out the larger pieces of solids from the broth (using a slotted spoon), then strain the liquid into a clean bowl through a fine mesh strainer. Discard the remaining solids in the strainer. If you want a more refined soup, strain through cheesecloth laid inside the fine mesh strainer (this is optional and really no need for this kind of rustic, simple soup). Note the 8 cups of water you started with will be reduced to about 4 cups of stock at this point. You will be using 3 cups of the soup stock for this recipe, so save the rest for another use (in the refrigerator, after allowing to come to near room temperature, if using within a couple days, or in the freezer for use within 3-4 months). For Making the Soup: Add the 3 cups of stock to a sauce pan, and turn on the heat to bring it to a simmer. Season the stock with kosher salt, the optional pepper (if desired), and the Worcestershire sauce or fish sauce. Stir, taste, and adjust the seasonings to your liking. Add the diced onions, carrots, celery, the thyme sprig, and the dill. Without peeling the piece of ginger, slice it three times slightly on the diagonal, but not all the way through (leave enough connected so it remains in a single piece [see image], then add it to the pot). Stir the ingredients together and bring to a simmer. Lower the heat to a gentle simmer, cover, and cook for about 20 minutes. After 20 minutes, remove the thyme sprig and the piece(s) of ginger. Taste and adjust the seasoning to your liking, if needed. Add 1 cup of cooked and diced chicken breast meat, and 1 cup of cooked rice (or cooked egg noodles). Put on the lid and cook for 3-4 minutes to allow the flavors to marry. For Serving: Ladle the soup into individual bowls. Garnish with ingredients you enjoy, such as a sprinkling of hot sauce, a drizzle of sesame oil, some chopped cilantro or parsley (whichever you prefer), and/or some very finely sliced green onions (scallions) or chives.

as soon as i saw the canned clams i couldn't watch sorry that's not clam chowder

I went calming at Pismo beach in the sixties. We would hold clam bakes on the beach after surfing

It's actually called "New England Clam Chowder" - not Boston Clam Chowder. But it still looks very good. :)

What is your favorite canned clam chowder? Progresso rich and hearty?...

Very nice. Thank you.

The red sauce is just chili sauce and sweet pickle relish.

WOW Wish I could find clam base !!

I’m gonna try ❤thanks!

Looks delicious

Making this tonight!! Thank you for your soup service 🫡

I have to agree that the best chowders this side of the Rockies are at Pike Place Chowders. They are otherworldly good. Thanks for sharing the thoughtful recipe, process and tips. I’ll be trying your ideas next time….which is probably tomorrow because after watching your video, I can’t stop drooling.

Very tasty my new friends 🎁👌👍🙏💐😋

How much Chlorine tablets

This recipe is a taste of home - thank you so much.

Good job. I'll try it. Nice tips on the "Better than Broth" oyster. I've never used that one

I think i know how to put water in a pool. The filter?

Vinogre source

Trying to make it but I can’t find one of the ingredients :( the clam base

Wow! What a bunch of nasty comments on this! I’d say if you don’t have anything nice to say, don’t say anything! Sheesh!

Looks so good!!!

Amazing sir... my trick is adding blended Chicken Livers near the end... it takes the Bolognese to a while different level!! My friends who hate livers of any kind have no idea why its so good and can't figure out why my Bolognese is so good!! I'll never tell them because they enjoy it to much😂😂😂