Ultimate Homemade Manhattan Clam Chowder Recipe | Chef Jean-Pierre

[@thegodofpez]

If a notification of a new Chef JP video doesn’t make you smile, all I can suggest is to have another drink.

[@Sniperboy5551]

It did make me smile, but I’ll have another drink anyway 😉

[@richardbencosme4252]

😂😂a good idea

[@hatespeach1311]

Staring at butter for a couple of minutes every morning gives me the motivation and confidence to get through the day.

[@cynthiagonzalez658]

@@Sniperboy5551 Even Jesus and His friends drank vino👍

[@Sniperboy5551]

@cynthiagonzalez658 Yeah, but I wish I could turn water into wine 😉

[@geo34south]

Chef, I used to watch a lot of channels on KZbin but, to tell me truth, I’ve grown tired of all of them, except yours, of course. Nothing comes close to the sheer joy of sitting in your kitchen, enjoying a glass of wine with you and savouring your anecdotes and mannerisms! Nothing is more enjoyable and totally relaxing! Thank you for that! P.S. waiting for a courier to deliver a bottle of Madeira wine to try your Madeira chicken. Can’t wait!

[@AlmightyAphrodite]

I agree, allthough there's some, like pastagrammar that are also pretty consistent and fun to watch. They are awesome when it comes to Italian cuisine, learned so much there as well. 😁 but JP definitely is my favorite yt personality, he's got that certain.. je ne sais quoi 👌👌😁

[@ChefJeanPierre]

Thank you all so much! YOU GUYS are the reason I do this! Godspeed ❤️

[@ellesmerewildwood4858]

My mum used to make a soup very similar to this except she left all the clams in the shell, it was fun to spoon the soup with the shells and suck in the clams. But for many years we haven't seen clams or their smaller cousin, pipis in the shops around these parts. In the summer time when we were kids mum and dad would take us to Sorrento beach to pick pipis directly from the shore in shallow water but that is no longer allowed. I could taste that first spoonful and brought back so many memories of mum's soup and picking pipis when we were kids. If I could get clams would make this tomorrow.

[@bmug-u2g]

Love your shows… my wife is from New Hampshire, I’m from Colorado where we live. I use to go to Seattle for work. After a few trips and bringing back live clams to make chowder I discovered it takes 18 pounds of clams to maker her chowder in our house. That’s just because our 5 kids and my wife and I SAMPLED the clams so much when preparing the chowder we’d run out before the chowder was ready for the clams.

[@susanstephenson648]

😂

[@JulieDesmond-vt9kb]

im from new hampshire, too. always thought manhattan clam chowder was sacrilege until i tried this out.

[@mam7470]

Hi Chef JP, i live in Florida as well. Today is cloudy and 100% chance of rain in Central FL. This clam chowder would be perfect for this kind of weather and it sure look delicious. BTW would you show us Jack? I'm sure i am not the only one who would like to meet your buddy Jack. Have a bless day and you may live 100 plus and continue teaching us to cook🤗. We love you Chef JP❤️🤗!!!

[@Sniperboy5551]

Jack is actually Chef JP’s girlfriend’s son. Watch the Q&A video if you’re like me and enjoy learning about their history. I can settle for the cartoon images of Jack, I’m kind of shy too 😂

[@mam7470]

Thanks! I found the Q & A and watched it.

[@GrapefruitSoundLab]

I am from NY. I have spent every summer of my life in New England. I never had Manhattan clam chowder before. Now I must. Thank you JP!

[@lisabishop6266]

You have to try it!!!! I much prefer it over new england style!!!

[@_peg_moore]

The vegetable 🥕 were originally purple and were genetically modified to have the orange color dominate by the masterful Dutch. They made orange as it was official color of Holland. 🧡 looks amazing Chef! 🤩😍

[@XBluDiamondX]

Interesting. I never knew orange was not original.

[@natashafrance717]

I also read that the orange colour was deemed more visually appealing to consumers and would also not discolour soups etc unfavourably 👍

[@beetrootmcguillicuddy4185]

@@XBluDiamondX It wasnt but it wasnt purple either. We dont have evidence of purple until late Roman times. The wild carrot is a slightly yellowed white. We know carrot cultivation goes back to at least 3000BC. Classical Greek, Roman, and English sources dont have words to differentiate carrot and parsnip because they were both white.

[@geo34south]

Unfortunately a myth, although allowing for an interesting dinner table anecdote.

[@soxpeewee]

White or pale yellow

[@Andinus3000]

Actually Chef there is an even easier way to search for your videos. If they simply click on your name under the title it will bring them to your home page where there is another search bar where they can search your channel exclusively. Great video as always!

[@andreffrosa]

That is only available in the browser but not in the mobile app.

[@Jensonater2000]

"if you're not having fun in your kitchen you're not doing it right" Thats just the honest truth that I can relate to personally

[@FIA-zi4fz]

Chef I am 39, & have been cooking for 30 years on my own… I just wanted to stop you & say: You have 1 of the brightest cooking channels out there! & I have watched literally THOUSANDS‼️ You bring an unmatched colorful personality that is lacking, like a funny uncle you can’t wait to come over & cook for you. Your insider tips from experience like: butternut squash exploding… are invaluable & non-existent on other channels. You have been called a gem, a treasure, & many other things for a very good reason… & I never comment on anyone’s video, you are worth a salute… from this world, WE THANK YOU CHEF!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@yvesclinquart6031]

@@ChefJeanPierre je trouve dommage que cela ce solde par une confrontation entre anglophones et francophone, cela n’était pas mon objectif. Je vous souhaite le meilleur. Cordialement.

[@briandavis9952]

who lets a 9 year old cook alone....

[@daviddestin6645]

Hi Chef Jean Pierre, thank you for your kindness, the way you teach how to cook without stress, showing us your "Art de la table" is a fantastic gift you offer. You're really the "Holy daily Santa" of most of us, in perfect duo with Magic Jack. 👍🏼🎩

[@donscott6431]

“Some like it hot. Some like it cold. Some like it in the pot, nine days old”. How come I remember this?

[@diannelavoie5385]

Pease porridge song. ❤

[@valvenator]

I think Chef JP was referring to Some Like it Hot by the Power Station featuring Robert Palmer on vocals.

[@markmower6507]

Ummm 🤔, because you are Over 45 years Old?! Hahahahahahahaha 😂!!!

[@markmower6507]

Needs More Habaneros... ohh wait it Needs Habaneros, And More of Them...

[@Standinthegap4ever]

@@valvenator Or maybe the movie with Marilyn Monroe, Jack lemon & & Tony Curtis 😂

[@ericcarpenter2454]

Food is my therapy and Chef JP is my therapist ❤️

[@ChefJeanPierre]

🙏❤️

[@rexannam2646]

I remember my father making his own version of this soup when we lived in Delaware. Except he used Coors beer instead of Chardonnay to steam clams. Very different taste. Of course, I'm a Pinot Grigio fan, and it works fantastically as well. It's hard to get clams in my location, but whenever I'm at the coast, I'm loading up on fresh shrimp, crabs, oysters, and clams so I don't miss those childhood memories 😋!!! (Thanks, dad, RIP), and thanks again, Chef Jean-Pierre, for giving us this great recipe!!

[@GrandmaSheila]

Thank you Chef for this recipe, which I'm making this weekend, because this is my husband's favorite chowder. And thank you for all your great lessons, which bring so much good cheer & fun to our continuing efforts to be great cooks. You also perfectly show the occasional & funny chaos that is cooking in real time. I learn something from every video you do, in addition to your fabulous recipes. This is the best culinary channel on YT!

[@ChefJeanPierre]

🙏❤️

[@eduardofukay]

This looks good. We do it with mussels in São Paulo, Brazil. It is called mussels lick-lick.

[@christopherrichard1525]

Chef!!! Been watching you for 4 years now! I think I’ve made 24-25 of your recipes. None will ever top your potato salad 🥰🥰🥰, but I grew up on Manhattan clam chowder here on Long Island, so this will be 25 or 26

[@christopherrichard1525]

In fact…I’m thinking maybe having a small dinner party soon and making both of the chowders and giving my friends the choice. Yes! 🫶🤙🏻🤙🏻🤙🏻🤙🏻

[@PastorJury]

I've never wanted to even try Manhattan Clam Chowder because I knew the basic recipe and wasn't excited about it. Now that I have watched you make it, I want to make it too. It looks delicious. Thank you, chef.

[@kennethtaylor7892]

Been eating New England Clam Chowder all my life . Never had the Manhattan version. This too I shall make . Thanks Chef Jean Pierre.

[@Kitchensurprise]

I figured out the search bar a long time ago! Wonderful looking soup

[@dump_gas_go_fast]

I need it !...darn that looks good.

[@williamrhea3535]

Chef I learned long ago how to search your wonderful food. I use you as my own personal chef and teacher. I love your channel.

[@bterper1142]

When I search for a recipe for something I want to make I always look for the best. When you have a video of it. It’s always the best version whatever it is. I can’t trust a lot of chefs I watch videos of but you I trust

[@marylamb9708]

You're wonderful, Chef! Adding more starchy potatoes add to the viscosity. I also don't add precooked clams until the the last ten minutes. Love that you made the clam broth!

[@micheandmikey]

Looks fabulous Chef, yum!

[@bradjones5107]

Clam Bath, find the bottom of the clam, the flat half and place them on a bed of oatmeal or cornmeal immerged in salt water. Each one has to be lying on the bed in the refrigerator at least 12 hours. Still not 100% but very few don't open. A lot has to do with freshness too. If they are jostled around too much in processing and shipping, they'll get stressed out and go into hibernation and never open in time. Clamming all my life near the coast of Washington State.

[@camicri4263]

Yum, I love clam chowder both kinds! Chef JP always entertaining, great job Jack! Did you enjoy the soup? Blessings 💞

[@carlhenryjr]

Jack will never live the prison food comment down and I love it lol. I love the chemistry he has with Jack even though he’s never on screen. You guys are the best!

[@ChefJeanPierre]

🙏❤️

[@frednurk8590]

Chef, once again you have produced an amazing meal that I wish to recreate at home. If I may say, you have my absolute respect and appreciation for taking a scraper to the bowl of tomato and getting every last drop. You've done the same in the past, and although it's just a small thing, the respect you show food in this way makes a big impact on me. You're a fine teacher and I love the fact that you pass on these small things to a huge audience of people who love and admire your work. Thank you from Aus.

[@ChefJeanPierre]

🙏🙏🙏

[@deanharrington4278]

Chef JP Master Class... In Every way. 👌👏👏👍

[@dassochaing2384]

My father lived in NYC for a while before moving South. This was the soup he always talked about. Thanks Chef.

[@XBluDiamondX]

I always love eating a bowl of clam chowder. I am quite partial to clam chowder placed into bowls of sourdough. I think putting your recipe (of either of your clam chowders) into a sourdough bowl would make it even more fantastic.

[@chantalcormier5789]

Fantastic I love it can't wait to make it ,and don't worry I do forget things was well 😮 thanks for sharing Jean Pierre ❤ Chantal

[@jeanniebrooks]

This looks fantastic! I’ve only ever made New England clam chowder, which I love, having grown up in New England. But I will try this Manhattan style! Looks beautiful!

[@rassman48]

I buy the purple carrots from the farm shop, often can get the white ones at the same place. I like them anyway, but the true magic you have to try, is when you roast them, something magical happen because they taste great, even the kids were going back for more. (Kids asking for more veg, who would have thought that could happen).

[@faithsrvtrip8768]

I roast everything veg! Radishes, beets, broccoli, mushrooms, green beans, taters. Brings out the sweetness of any veggies 🎉

[@bradjones5107]

Manhattan, I love saying that. I probably don't say it right. That's hilarious! Chief, you just pop off with the most unexpected things out of the blue with the sincerity and accent that makes it so humorous. Great show by the way! Thanks!

[@megalonrulez]

Mise en place FTW!

[@bterper1142]

I’ve been using the cornmeal technique since some of your videos and it 100% helps with the sand.

[@SandyC-ep3tv]

First video that I haven't seen you finish with butter! 😮😂 Just kidding...it looks amazing! Thank you for teaching us. Love your videos!

[@Mike2dalike]

Roux is 50% butter

[@alejandrobonfiglio506]

Thank you chef I will make some today with my own twist I cook for a living and I appreciate the time and effort you put in your videos. Respect from America's

[@MariaLacsamana-ik3in]

My day is complete by tuning on your channel which makes me happy thanks chef jp

[@ChefJeanPierre]

🙏❤️

[@debramead5758]

I could watch you cook all day! Love your videos!

[@billelam5610]

We harvest butter clams in our local estuary. They are substantially more meaty than the manilla clam. I remove the clams from the shells first because they hold the majority of the sand. After that I'll rinse the clams and trim the gut a bit. Thinking i could still blanch the clams in the wine bath to extract a good amount of flavor for the clam juice. What do you think? We usually do the new England style chowder but I think I'm going to try your Manhatten style soon.

[@joanies6778]

If you don't have the type of chinois fine strainer that Chef Jean-Pierre has, you can put cheesecloth inside, or line a regular strainer with cheesecloth.

[@vickiegaines]

I love San Francisco cioppino . I make for my family to eat alfresco because it’s less messy and more fun to crack the shell fish and crabs, lobster. With kids this is the best. I thought yours was missing crab & lobster.

[@dale1956ties]

I'm not a fan of clam chowder but I AM a fan of Jean-Pierre so I watched and liked in support of Chef and Jack and their channel. 🙂

[@treasuremuch9185]

I love the Manhattan Clam Chowder, and also New England Clam Chowder. I'll have to make them with your recipes. Thanks!

[@jfilomia]

I hit the like button as soon as the video starts cuz I already know anything chef does is gonna be amazing!!!

[@perrycomeau2627]

Merci Gracias Jean-Pierre!

[@SherryWineAndCats]

Thank you Chef! You are super awesome ❤

[@lutach]

I bet a lot of people will enjoy it, I can't comment since I don't eat shellfish. Now as far as soups goes, the 2 best ones are Caldo Verde ofc and Canjiquinha. Hopefully one day we will see a version from this amazing Chef. Thank you Chef and Jack for another great dish and video.

[@aquilestadeumartineli7592]

😮you are a great chef.

[@christinekara8674]

Ive been waiting for this ty chef

[@ChefJeanPierre]

👍👍👍

[@marymurphy1393]

The folds of the bow is called an accordion fold thank you so much for a wonderful design xxx

[@valerieclifton3902]

Thank you for explaining how to search for the exact recipe. You are fabulous.

[@danielneuenschwander7381]

Chef Jean Pierre, thank you for honoring my request long ago for this recipe!

[@bethehole]

Awesome recipe, Chef! Thanks to you and your team for all you do!

[@alphonseroy421]

I'm from northwest connecticut and I have never been a fan of Manhattan clam chowder ! But I have been to Martha's Vinyard and participated in a church sponsored seafood brisk which was similar to a Manhattan style chowder and was very good in my opinion 👍

[@demicamack6670]

So good to see you Chef & Jack!!!!!

[@ejbear8403]

Years ago when Clam Digging in Alaska, I got a bucket full of Cockles (a type of large clam) and was told to put them into water w/ some salt and a cup of corn meal to purge the sand. It worked great! And they were so delicious, but much different from the Alaskan Razor Clams.

[@foranken]

I surely agree! Chef Jean always makes me happy.

[@kbar4462]

I love Manhattan clam chowder, and was gonna make it this Wednesday actually lol can't wait to see your style

[@bterper1142]

Thanks!

[@BluePoo52]

Would love more seafood content! It’s an area I’m not very experienced in. So I would love to learn more

[@ChefJeanPierre]

Check out our playlist link below. We have lots of seafood recipe. I hope you enjoyed it and bon appétit! kzbin.info/aero/PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7&si=-gn90kvOy4zjsYKv

[@BluePoo52]

@@ChefJeanPierre I will check that playlist out, thank you!

[@karensmith1832]

Ohhh Looks Delicious 😋 Saving this one! Thank you Chef 🌟🌟🌟🌟🌟

[@rickyspanish492]

Chef Jean Pierre, another great recipe! This looks so unbelievably delicious, I can almost smell it through my screen! The Power Station - Some Like It Hot, is this the song you were thinking of? 😅 Thanks Chef and team for another wonderful video!

[@IrishStock3]

Chef Jean Pierre... that looks beautiful and delicious.

[@JAdams-jx5ek]

Thanks. Looks fantastic.

[@mrlarry999]

I’m not particularly interested in making this dish, but I tuned in as always. Chef JP is the Zen that tells me everything will be fine. ❤️👍🏼👍🏼

[@Star-zk8ne]

oooooh here in 5 mins!! I am liking before even watching and hoping that Chef JP wakes up the clams, I loved when he did the mussels :D!!!!

[@bobsamchuck]

Thanks for sharing your videos, Ive been following you for years, great channel

[@GaluisMoodFood]

We appreciate your instructions on all your dishes. We love both Clam Chowders. Thanks Chef

[@adriandonaghy7302]

Hi chef J P a other fantastic dish 😋 keep videos coming thanks again from n.irel

[@brendaalbaugh8927]

Can’t wait to make this! Thanks💙

[@LatonyaWright]

Jean Pierre is correct! So much to see on his channel if people would just LOOK. I will definitely try this and the regular NE calm chowder too :)

[@kathycolaianni5746]

Thank you for this recipe, which I’ve been searching for.

[@HoustonTech]

Manhattan chowder has always been my favorite !

[@ScottHillEnglish]

The Manhattan Clam Chowder I have had in the past has been just awful. THIS looks amazing! I can't wait to try this.

[@wnygal]

I'm not a clam chowder fan but I couldn't resist dropping in to watch!

[@lawalkyrie4051]

This is a very interesting alternative to New England clam chowder. I have done a lot of cooking with mussels, but never with clams. Fresh clams were not that easy to come by in Montreal. I think we can find them more easily nowadays. I believe that clams, depending on the variety, are sweeter than mussels???? I had never used that technique of caramelizing the onions with the tomato paste. I certainly will now. 😋 Thank you also for the tip about the clam juice made from actual clams. 🤭

[@UV_IR]

Merci beaucoup chef! that was amazing!

[@shaundrasmith-mckeithen1745]

Chef, I'm so happy i found your channel. I made a few things...your chicken pot pie was amazing!!! I replaced broccoli for peas, and added white cheese. 😊

[@rohantherockwiththerocketh7871]

Looks delicious with the tomatoe base. I think for myself I'd have to add prawns and fish and a few scallops to change it into a seafood chowder. Have a ripper mate!

[@gloriapaddock6714]

Oh my goodness it looks Sooo Yummy!!! I Love both clam chowders but Prefer the Manhattan… guess who’s making it this week… Me!!! Thank you Jean-Pierre 😋 I’ll think of you as I enjoy it!!!🥰

[@gloriapaddock6714]

I stand corrected… Chef Jean Pierre❤

[@ricebrown1]

Doin' it. I'd love to see your take on some of Keith Floyd's Floyd on Fish recipes. Your seafood recipes ALWAYS hit the spot.

[@abdiascintron7351]

19:10 the song is "soul with a capital "S"" by Tower of Power

[@danieldevite668]

I love New England clam chowder but I'll try this recipe Chef

[@iAvivB]

Amazing as always ❤️❤️

[@sisterbarbarasfcc5299]

Good morning Chef!! This looks so good. Looking forward to making this. Have a great day!!

[@judysteadman799]

A beautiful delicious Soup, yummy

[@dealz4yinz777]

My favorite clam chowder! Wonderful recipe and presentation. I regret never having the opportunity to experience Left Banke when you were there JP

[@AlohaSnackbar-pc9gd]

Nice, always a homerun Chef!

[@johnnybitcoin2826]

Btw, I have been loving the extra 10 seconds after the end scene.

[@ChefJeanPierre]

🙏😊

[@bobbyj3701]

This Gentleman RULES! 😊

[@johnholohan2767]

I saw an older lady buying a 300ml jar of sauteed onions for $8. Why not buy a bag for half the price I thought to myself. "whatcha making?" I asked. Oh, I make pizza but instead of tomato sauce I use sauteed onions, soo good. Like a french onion soup pizza? Exactly! My mind quickly thought of provolone cheese.🧀

[@-RONNIE]

Thank you for the video I like both New England and Manhattan clam chowder. I think it all depends on the season or mood that I choose one or the other

[@JP-xh2oh]

Thank you, chef, looking forward to making this. Do I need to change the water in the clam bath (sand purge) or just keep them refrigerated ?

[@ChefJeanPierre]

You can scrub them before putting them in the water and scrub them again when you are ready to cook them. No need to change the water 😊

[@JP-xh2oh]

Thank you, chef.

[@BUTARİFKAÇMAZ]

Vavvv şefim yine çok lezzetli nefis olmuş eline sağlık 👌🏻👌🏻😋

[@dfinite1111]

I prefer to eat Manhattan Clam Chowder, so thank you very much for this recipe!

[@johncornell3665]

Wow that looks good, thanks Chef!