New England Clam Chowder | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you how to make the World Famous Clam Chowder. This is such an amazing recipe that you must make! Make your own clam juice instead of buying it in the can and elevate your Clam Chowder. Let me know how you did in the comments below.
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[@jeannemarieashman7254]

Don’t worry about the length of your videos. Some ppl never cooked before and need to learn especially from a great teacher and chef as yourself.

[@carajentzen5049]

God bless your heart for acknowledging your dishwasher! That really shows what a fine man you are. I’ve been a spectator of commercial kitchens, with multiple chefs, hours long, thinking ‘dear God, those poor dishwashers!’ Especially when the chefs accidentally burn things. The dishwashers are unsung heroes endlessly bringing out stacks of sauté pans, saucier pans… no glory.

[@normanwiedenman4687]

Num p no l l bonbbbbbbnnl

[@anniecrawford5911]

When I had my first job waiting in a nice family dinner restaurant. Most of us were very young but hard working. I learned very quickly that the dishwasher was, in my opinion a highly valued member of the kitchen team. It didn’t matter if your food was ready - if you did not have silverware to serve with. Our dishwasher was older mentally handicapped but very able to do the job. I truly thought it was a awful challenging dirty hot wet job. Steam, hot water, stinky, messy garbage and dish filled tubs of nasty dishes. It was a lonely job because he didn’t have another partner to work with. As a server, I worked for tips if the night was busy my money increased. For the dishwasher, he just made a very low minimum wages. It wasn’t company policy but I chose to share my tips with the dishwasher. He was blown away the 1st time I gave him some money. Everyone usually ignored him and he often had his breaks alone. I just knew in my heart that I couldn’t do my job without him. He was always very helpful and kind to me. Whenever I needed anything like soup spoons - I was the very 1st to get them. I learned a lot working in that restaurant about humans or inhuman behavior. Don’t judge someone by how they look or what job they have. Most of all be kind. 💐

[@rgruenhaus]

No god we trust!

[@janice5108]

Never ever put tomatoes in clam chowder

[@kasturbanerjee7283]

Everyday I enter kitchen I hug every dish washer just to feel them they r our own .not they r just a dishwasher and poor workers. Thy don't need or ask for food they just want some respect . everytime. I think who is my friend inside kitchen they r. Not my fellow chefs . they r more than them .they will do whatever they can do for you if you show love and respect to them .

[@yopenzo]

Dear Chef, to purge the sand effectively and without too many maneuvers, in Italy we do this: for every half kilo of clams fill a glass or ceramic bowl with 1 liter of fresh water (preferably from a bottle) in which 30 g of salt will be completely dissolved. The clams must have the illusion of being in the sea, to open the valves and let the sand escape. Keep them in the bowl in a place where they remain undisturbed, cover them with a lid and in a cool place, and if it is too hot as in summer, put them in the fridge. Change the water every 2 hours, adding salt each time in the proportions included. In the case of farmed clams or lupins, 2 changes of water may be enough, if you have purchased sea clams, I also recommend a third change of water and salt, unless otherwise indicated by the trusted fish shop. Check them again one by one before sending them to the pan perhaps beating them on a piece of kitchen paper, check that no sand comes out of the valves and in this case eliminate them. It could also like out some empty clam, which did not open during the first selection phase, only for the interlocking game that is created between the two shells. Cook the clams and filter the liquid one last time through a gauze. No more sand guaranteed!

[@ChefJeanPierre]

Awesome advice thank you 🙏

[@GingerRatsep]

I made this recipe tonight. The most tedious part was scrubbing the clams 3 times, but worth it. Fun part was watching the clams pop. Best part, eating this amazing soup. Chef is right, I will never go back to using bottled clam juice or canned clams. It is a labor of love but so worth it. Thank you for a great video and the recipe on your website.

[@kitchen_chicken_666]

Chef Jean-Pierre, I can’t help constantly being amazed at your humanity and humility. Paying tribute to your dishwasher friend reinforces everything I’ve always known about you in the past 25 years of watching your PBS TV shows and now on youtube. Please keep making great content like this. Oh, and by the way this recipe looks absolutely delicious! A keeper for me. Félicitations pour ton succès et beaucoup d’amour!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@Nice-music585]

Awww you two!

[@jadesmith6823]

Once I got to the instruction of replace water with Chardonnay... I knew this recipe was a winner 🏆

[@rouster5]

Gotta love the French.

[@zuivereharten8916]

Everyone who says " i can't cook" didn't look to chef Jean Pierre!! This is kitchen-entertainment and this is really to learn cooking. "A child can do this" . Absolute truth. Thank you for all your enthousiasm and expertise. It is an honor to be called a friend by you Chef JP. God bless. Your "friends" from the Netherlands.

[@karlleonard9271]

I like the showcasing of multi-tasking!

[@sayntfuu]

I was a dishwasher when I just started out. Despite being treated like trash by most of the staff it still felt like being an important part of the team. If the food needs the pan then it also needs to be cleaned. But, i am glad you understand the pain.

[@iamkarlwithak]

Feb 2020, I entered for the first time, Santa Cruz Boardwalk Clam chowder cook off. I made it the way you made it, short of liquor and it was amazing. I made 10 gallons (8 was required) but the people who won the competition made over 50 gallons. To win, you needed to collect tickets. But I did place 6th out of 48 in the judging. It was held 2 weeks before the shut down. Over 20,000 in attendance. Everyone who tasted my soup told me it was the best they ever had. My booth and theme was “Wrath of Klams” Star Trek with Kahn as my chef. I was way in over my head, but will never forget the great time I had with friends helping. The competition is back Feb 26-27 with amateur set for Saturday. Thanks for the vdo. 🙏💪🌏🌎🌍❤️🎥🇺🇸🖖

[@douglasbrown3493]

I am in Boston MA and can smell this 1000 miles away and 2 years later!

[@Kabawan11056]

One thing i like about this channel is they dont shorten or cut the video too much they will show you the start, on process and the ending of cooking … very detailed

[@alpcns]

I was angry and agitated by a super-slow paying customer; I hate to have to run after my money and then get a lot of nonsense too. But after watching THE FINEST MOST SYMPATHETIC CHEF on the internet I'm happy again and my mood (and health) restored. A very fine recipe indeed, merci beaucoup Chef!

[@guguigugu]

on the other hand, my contractor seems to hate money. six months to renovate 300 sqft. i get so much nonsense as to why he isnt taking my money.

[@alpcns]

@@guguigugu We should both cook the soup. I'm sure it will help ;-)

[@vickmedina1]

You are my favorite chef. I’m seventy eight and have always loved to cook. My mother taught me well. I’m sure she’s looking down on me and smiling. I’ve learned a lot from you. Thank you.

[@Kiara_Wrestler]

Aww ❤

[@marc6735]

Videos like this just bring me joy, besides getting better at cooking.

[@richardthornhill4630]

HIs expertise is revealed by his experiences and relatability. It is really nice to live close to fresh seafood sources.

[@robnjesnjohn]

You are the best, your dishwasher was a lucky man to spend so much time with you. Thank you

[@With_Me_JAPAN]

Love how Chef Jean cooks, explains and even entertains all the viewers with his witty and charm! How multitasking and the soup must be so delicious!😋💓

[@khaelamensha3624]

As a matter of fact, cooking is one of the ultimate multitasking thing ^^ About the rest, it seems a french/latin thing as we do like to cook (even if we are REALLY serious about it ).

[@jecsquish]

yeah, he's good to watch if you want to learn instead of being sold something...even though he has his products in there; but it's tasteful.

[@theleopard3310]

Unfortunately, he used a derogatory word twice ( 6:13 and 6:25 ) to describe a chinois sieve.

[@ChefJeanPierre]

@The Leopard Thank you for your comment, but I certainly never meant to use the term Chinois as a derogative word. It is indeed the name of this tool. If you search on Google this is their definition of that tool. "Chinois is French for Chinese, and it is whimsically so named because its cone shape resembles a coolie's hat." So no harms done! 💗👍

[@redshifttrucking4537]

@@theleopard3310 Derogatory only in your mind. If you leave your door every morning looking to be offended, I promise you will be... in your mind.

[@1234512345887]

My God.... To be Frank with you JP after watching this video I couldn't stop my taste buds from going overdrive of course I couldn't make it myself..😁 so I took my wife and went to the most famous fish food restaurant in Alexandria and ordered the clam chowder plus sole menier with boiled potatoes and cream spinach with white wine. This my friend proves what your exquisite way of describing your meals does to your fans. Thank you

[@blessedandhappy3921]

How can you not love Chef John Pierre? Always so funny and entertaining and informative.

[@cherb_soco1891]

Absolutely! Chef is amazing! I love his recipes and his splendid teaching! I SO wish I could have worked with him before we both retired . I was a Sous Chef. What fun it would have been!

[@kinbolluck476]

Its cause they would feed sand so its fine

[@kinbolluck476]

Its cause they would feed sand so its fine

[@txnavy8714]

Not only did you make a beautiful chowder, you made my day.

[@glenysthomson5955]

Lucky me...live close to the Pacific Ocean. our seafood so fresh and plentiful. Clam chowder is one of my favorites.

[@rosalindhambleton9012]

Bonjour Jean-Pierre ! You made me so happy with this recipe. I cannot wait to make it. Please never apologize for taking time to explain what you do along with the "why and how, etc." This is what makes your show/class interesting, and why we learn a lot and we keep coming back with great pleasure. Have a great week-end my friend. - Rosalind -. ,

[@taminoll]

I totally agree! Chef Jean-Pierre makes cooking so fun, exciting, inspirational, motivational and so insightful. He's the absolute best!

[@craigmetcalfe1749]

The thing I like most about cooking is that the Chef or Cook always has the customer or guest or friend in mind from the very moment they dream of a dish. I believe large companies can learn a lot from Chefs and Cooks. You are the best Chef Jean-Pierre!

[@redshifttrucking4537]

Epic recipe. Thanks for not rushing, and taking on such a multi step task without regard to video length. We don't care how long the video.

[@AcheeWinnie-MagusChee]

Watch out Food Network, this guy has everything you don't. He's funny, charming, informative and his recipes never disappoint, they come out delicious every single time I make them. When ever I have a dinner party I use his recipes and techniques and everyone always says the food is top notch and they ask for the recipes. Never had as much comments when I used recipes from the Food Network, the best compliment I got was, it's OK. When I use his recipes people are always asking for plates to take home. I'm looking forward to watching all of his videos. Great job Chief.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@Chadf838]

thank U 4 da J. Gode`n mention ! Its a team, each member counts - even frnt of da house 8^ 0 ... this is 1 of my fastest meals. Secret ingredient (beyond what Chef’s done) around here is tiny nutmeg (CT residents were called 'nutmegers’). Love ur stuff. Not just a Chef but businessman & teacher !

[@Chadf838]

3 careers. @ 72 y/o on Wednesday, I’m on my 4th’n final.

[@DeWin157]

OMG Chef Jean-Pierre, you made my most favorite soup in the entire world, even more so than chili, and I am seriously drooling, ten thumbs up 😋❤ My Grandfather made the best in the world, and he was one of the first to serve it in his home baked sourdough bread bowls. I also see that you made it Manhattan style with the tomatoes, which are really good, my Grandfather called his Pacific Northwest style, with bits of flaked fresh caught salmon out of the Columbia River outside of Portland, Oregon, it made a wonderful complementary flavor with the clams.

[@dustinmckee1857]

The chowder with salmon especially here in the pnw would just add that touch to it!! Either way and no matter what you put in your chowder is always so comforting and filling

[@DeWin157]

@@dustinmckee1857 Amen, so true.

[@troymadison7082]

Dear God! That sounds absolutely amazing! I'm stealing that.

[@DeWin157]

@@troymadison7082 Go for it, it's really amazing.

[@thegodofpez]

Clam chowder and chef Jean Pierre? Talk about two legends in one video! 🙌🙌🙌

[@MalcDavison]

Chef Jean-Pierre is not only a genius, he seems like a very nice man......Pleasure to watch you Jean-Pierre....regards from Spain.

[@ChefJeanPierre]

Thank you 🙏

[@jasonbean2764]

No joke: our Chef Jon is a freaking saint! He is knowing and kind. I always feel encouraged in my kitchen efforts through his instructions.:)

[@ChefJeanPierre]

Thank you Jason! 😊🙏

[@wayneweatherspoon]

😊 🎉

[@wesp3779]

No one better than Monsieur Onyo!!

[@ChefJeanPierre]

🙏🙏🙏😊

[@alexcasey8606]

Love your shows Chef. One of my tricks to get rid of small bits/sand, I use coffee paper filters. It's quick and no need for any fancy sieves. God Bless you Chef Jean-Pierre.

[@ChefJeanPierre]

🙏🙏🙏😊

[@Ntwadumela84]

Chef, I'm laying here on the couch with a fever and sinus infection watching you cook. Thanks for being so honest and real with your viewers. I feel better just watching you. And a piping hot bowl of that chowder sounds amazing right now!

[@antoniocanuco]

Thank you, thank you. Am a retired chef and have travelled thru many a kitchen, seen many styles. Your method is absolutely perfect. You have simplified a high level of cooking to a beautiful level. " Let me tell you, it's amazing ". Well done!!

[@harveyh3696]

I have a habit of 'liking' when I first start to watch, lest I forget. I have enjoyed every video presented on this channel

[@thomasmorelli9271]

Another home run, and here in Maine, we love clam chowder! The clams are almost jumping out of the Atlantic Ocean a few miles from my home! Thanks again! It's pretty funny how often I now quote you, as my family watches me cook ""It's amaaaaaaaaaaaazing.." and "A child could do it!" and "if you're cooking for vegetarians...(closeup of raised eyebrows)"...."If you don't drink alcohol....OK, don't use it...but maybe you should try it (another closeup of face)"....."ONYO!"

[@thomasmorelli9271]

plus "butter is good for you friends!", and "look, look, look friends, you see?" (I do that to my wife and she laughs!) You are proof that humor is one of the key ingredients (pun intended) to making sure people learn and remember. Now, I must run and "freeze that sauce for 17 years!"

[@gotrescuedauto3584]

LOL 😆

[@kirbyculp3449]

"CLAMS GOT LEGS!"

[@dingfeldersmurfalot4560]

@@kirbyculp3449 And they know how to use them....

[@PlainVidz]

Measure carefully!

[@andrewkarl5174]

I always learn something new, as a retired chef, I love the addition of tomato, and sherry. All the best

[@festorfamine]

I like to thank you Chef. You're the only one who went into detail how to cook the roux. Other just show the ingredients and how to start, but none say that you need to bring it up to a boil. That's why I always wonder why my roux has that chalky consistency.

[@Samurai78420]

Easily the most lovable Chef ever, let alone on KZbin. God Bless Chef John Pierre.

[@wormsquish]

After watching this video, I am as happy as a CLAM! Merci, Chef Jean-Pierre. Vous êtes vraiment un joyau de la couronne du monde culinaire.

[@richiejohnson]

04:30. I appreciated how excited he was, pulling the open clams out of the steam. Each one was a gem. That's love for cooking,!

[@davedavenport8176]

😱 This is absolutely my most favorite soup dish ever. I used to get this all of the time but the place is out of business. Chief’s instructions are as always perfect. And I love how he talks about giving the clams happiness but giving them wine and a bath 😁

[@deborahcaldwell9775]

AMAZING how your lessons are perfect forever … like Julia Child.

[@TheOriginalArchie]

Chef is hilarious. The best part when he makes soups/chowders is right at the end when he is stirring the finished product at the end, while it's still on the heat, and he's waiting for it to get to the that exact consistency he's looking for. It's like science, you can see it thicken in real time, just up to the point that it's perfect.

[@sortathesame8701]

And while I know he has probably made and eaten this same clam chowder a thousand times over his years as a chef, he is just as excited about the results today! And just as eager to eat that first very hot bite to make sure it is perfection!

[@robertahubert9155]

My mom's favorite soup. RIP Mom❤

[@michaeltorres1263]

This was incredible! My wife and I made it at the end of a fast for Church. It was the best way to end it. Perfect with some homemade bread friends; for dipping and scraping the bowl.

[@Richard-om7vd]

Looks delicious. We know his dishwasher ate good everyday. I love your recipes and videos Chef.

[@reginaldwinsor2759]

I love any kind of chowder. I like lots of butter in chowder for added flavor & emotional support. Thank you for this recipe. I will add it to my JEan Pierre binder collection.

[@ayeshak6822]

"for added flavor and emotional support." Hahaha i love the way you think.

[@nathantjipta]

Chef, watching you is better than watching TV. After a long day at work, watching this makes me happy. Merci.

[@stevewarwick2103]

I'm happy as a clam after watching this video. Thanks a bunch for this recipe, chef. You did it again!

[@ihatedill2447]

Thank you uncle Chef.Greetings from Turkey !

[@obozomustgo5449]

JP, I make it almost exactly the same way, but I use a couple of leeks and one onyo. Also, wife doesn't like carrots so I skip those. It's a huge hit with the family. Thanks for all you do. You've stepped up my cooking game 100% since I've been watching.

[@sortathesame8701]

Yes, leeks are a delicious addition to clam chowder! I'm going to try his recipe exactly the first time and then add some leeks when I make it again to see if adds anything!

[@lcunash8093]

Literally was thinking to myself yesterday “man I gotta learn a good clam chowder recipe”… you’re sent from the heavens chef

[@bounethieng6170]

Love watching chef jean Pierre. What a wonderful person. I would love to hang out and cook with this guy for days. He even shows how much he loves our country, more than a lot of people that are Americans. Stay healthy my friend.Michael Beaulieu

[@ChefJeanPierre]

You can bet on that Boune🙏🙏🇺🇸🇺🇸🇺🇸❤️

[@donaldpruett852]

Cajuns call onion, celery & carrots the holy trinity. It's their base for nearly everything. Thank you Justin Wilson, God bless you and rest in peace old friend.

[@gregalburl777]

The Cajun Holy Trinity is onion, celery, and green bell peppers. Onion, celery, carrots is a soffritto/mirepoix.

[@donaldpruett852]

@@gregalburl777 YES! It was my error. I watched Justin for as many episodes he had. Absolutely loved the guy.

[@davidbarnett8617]

I often use a tarragon rather than dill to give it that anise touch.

[@maxwilson6688]

My daughter is an amazing cook, and she has forgotten more about cooking that I ever knew. But now I have convinced her to watch your channel and she loves it!! So do I, her 82-year-old dad.

[@ScrapyardApe]

I just finished a huge breakfast and this is the first video I see afterward... now I'm hungry again. Thanks, Chef. 🙂

[@sortathesame8701]

I know what you mean! I am sitting here EATING my dinner and my mouth is saying...go buy those ingredients, we need some of that in us RIGHT NOW!

[@kenc8411]

I just watched two other clam chowder videos by New Englanders and then I watched this. Man, yours look the most impressive. I like the fact that you use fresh clams and make your own clam soup as opposed to others using canned stuff. And I especially love your use of wine and broth instead of water. I rarely use water myself when I cook, usually rice wine or sometimes beer. This recipe is the most time-consuming, but it's the most worth trying. Thank you so much.

[@mikefreve159]

Beautiful dish and a lovely tribute to your valued assistant. A cooking show that brings a tear to your eye!

[@ChefJeanPierre]

🙏🙏🙏

[@suzanacarey]

Thank you for this great version of clam chowder. I made your seafood chowder which was delicious and a favorite of my family. I had enough to share with my mom and sister, and they raved about it. I so much appreciate having a source of foolproof recipes at my disposal. Chef, you are the best!!

[@adonis6332]

Hello looks delicious ❤❤❤

[@jtlivin1]

Well I made this all I can say is wow. I have made chowder for years. But it was soup compared to yours, Chef. Absolutely incredible it was the rave everyone couldn't get enough. Well, I ran out. Thank you for showing us how to make excellent meals.

[@milacaibal3976]

Chef JP, we live near the ocean. We soaked the clams, mussels, and other shellfish overnight or a few hours in water before cooking them. The shellfish will spit out the sands inside their shells. There are still some leftover sands when you cook them. Your cooking is delicious. You cook so well. I enjoyed watching your vlogs and learning a lot from you. Take care and more power to you.❤❤❤

[@markchilluffo9638]

Always ⭐️⭐️⭐️⭐️⭐️ can’t go wrong with chef Pierre

[@DC-xt1pt]

Chef you never "bore us" while talking during your videos. Thanks for this one. I made your beef stock and then made y0ur Onion soup with it after. Absolutely amazing soup! I've learned so much from you the past 2 years. Thanks for all your effort in posting these great cooking classes.

[@holstjimmy1]

Love your videos and they have rekindled my love for cooking. I have also started talking to the screen when watching other KZbin chefs and they don't start with the onion or fry the garlic too soon....

[@Connor3932]

I already knew you were one of the good guys. But as a former pot washer, the way you reminisced about your co-worker Juan Galdean (I applogise if i got that wrong), was very refreshing to hear. Another amzing recipe, thank you chef Jean-Pierre.

[@charlesarmstrong5292]

"Dont wanna bore us"" That could never happen JP. You are without doubt the most entertaining chef in the World.

[@chipusas330]

God Bless America and Jeanne Pierre!

[@davidcarter6491]

Love your videos! The only thing I would change is no tomato and no carrots and white pepper not black! Just hold on the tomatoes and carrots when making NE England clam chowder! Save it for Manhattan clam chowder!❤❤❤

[@ChefJeanPierre]

👍👍👍😊

[@sayhi2rose]

I’m so glad you used fresh dill Chef.Perfect herb for any seafood.

[@guysolis5843]

Holy Moley...I'm not going to be satisfied until we make this splendid dish..nice one Chef!

[@jonathancraft549]

I adore and love watching him. He is a serious yet comical chef. I am Glad he has this personality . He keep it up Chef Jean

[@rayc2344]

I just saved this to watch later as I am rushing out the door. But can’t wait to make as I know it will be delicious! Thanks Chef

[@morvegil]

I like how JP pays respects to the dishwasher. I started as a dishwasher...moved my way up to chef....now I'm in IT but still love cooking

[@treasuresfromjoneshealthan3245]

Excellent recipe Chef. I have never made fresh clams at home. I love clams and my family does as well. I am so excited to give this a try. I love your step-by-step instructions. I think I can follow this recipe easily so that I do not overcook the clams. Looking forward to this delicious clam soup. You have a wonderful channel Chef. I love your personality and your energy. Have a wonderful day and stay safe and healthy.❤️😍👍

[@tracy_dtc]

Made As Family; Everyone loved it! Bought all the ingredients and took out to my partners parents house. His aunt was visiting, so the 5 of us spent around 2.5hrs chopping, cooking, stirring and following the video (rewinding when necessary) to make this fabulous claim chowder. Everyone agreed it was great fun and sooooo worth it. Thanks Chef Jean-Pierre :)

[@donscott6431]

You always hit on recipes that I either have a fleeting experience with, or something that I KNOW I could do better than what is portrayed. In the case of the latter, it’s always method. Yours being faster. Even when this is true, I always pick up SOME insight. Thanks, so much, for your work and your superb personality. This recipe, beyond a doubt, is my ABSOLUTE FAVORITE thus far!!!!!!!!!!!!!!

[@ChefJeanPierre]

Thank you DON I am glad you’re enjoying the channel😊

[@rockstertx]

Amazing... I wish my Mom was still here so that I could make this for her... she loved Clam Chowder

[@ElizabethSwims]

I'm allergic to shellfish... but I still watched the whole video.

[@leborhal7450]

... You poor soul, I'm sorry you have that allergy. I don't know if I could exist without shellfish.

[@micheandmikey]

Sorry to hear that, I'll gladly take your portion :)

[@SFXMadness]

I'm very selfish so I'm a keep it all for myself ;)

[@annemiekvandorp4457]

@@SFXMadness Selfish with shellfish? 😂

[@SFXMadness]

@@annemiekvandorp4457 Chuckles... Yeah, well just bringing barely average, flaky dad jokes to the comments section :)

[@bobcaputo8155]

Chef great recipe as always. I have found that if you add ground pepper to the soaking water, the clams release their sand in just a few minutes. It saves a lot of time and work.

[@fatemaalbalooshi1980]

One of my favorite dishes, I had it almost every week down on Ventura Blvd, L.A. I didn’t know then that they used bacon 🤭 but I don’t feel bad about it. Now, like you said “just don’t use it.” I will prepare it with goat’s fat 😮. You’re such good man my friend. Love from Bahrain 🇧🇭🥰

[@skyhighactiondrones5453]

Nothing like a bit of humor while cooking, love it

[@daphnepearce9411]

Chef, I thought I already had an great clam chowder recipe......your recipe blows it away! I can smell it already and I haven't even made it yet. I'll add some butter at the end and have it with a nice white wine and some crusty bread. :-) Thanks chef!

[@williamloi5959]

Hello Chef Jean-Pierre, love your style; very educational I have tried this recipe with 2 bottles of Chardonnay... Excellent!!!

[@whommee]

YUM! I want a bowl or two right now! Yep, we are having clam chowder for dinner !

[@robindrago6824]

When bought at the store you get preservatives and probably more salt than you want. This is a simple and much more healthy recipe.

[@JBlanco66]

Another great recipe added to my "to cook" list. Thank you chef! You are great!

[@heatherwhatever7714]

We used to dig for clams with my Mother-in-law while on vacation. She was a great cook but I didn’t have her recipes for everything. This is perfect.

[@fadsmfawopefaw]

It's so incredibly hard to find a clam chowder recipe that doesn't come out of a can these days. Thanks so much!

[@1Patient]

"Mise en place" has become a "Golden Standard" on my front lines in everything I do Chef 9:34 it's a Key to Success.

[@gloria6673]

Omg Chef! I made this last night 😍. Fantastic recipe! The Harvey’s Bristol Creme ( I measured carefully 😂), is now “my” secret ingredient. Best clam chowder we ever had and totally worth the effort. Thank you for the amazing recipe ❤️

[@johnwardenski4199]

Excellent, me and my son just made a batch. Everybody loved it

[@amommamust]

I pretty much trust Chef on whatever he tells me, he has COMPLETELY upped my game in the kitchen. But... I used to have to make oyster stew every Sunday for a little cafe where I cooked. I cannot eat seafood, but it was no big deal until I got pregnant. Morning sickness and oyster stew... bad combination and the memory is strong decades later. When Chef said the clam juice "smells amazing!" I thought "Chef is nuts..." lol!

[@ESO529]

Cher Chef Jean-Pierre - I love and admire you 🥰 with the permission of my hubby who does likewise 😂 as I cooked a number of your delicious dishes and/or adjusted my cooking and recipes! Although I will never cook clam chowder (I don't like them at all ...) I just enjoy watching you in action, teaching us in the most humorous and entertaining way possible while passing a ton of valuable information. Please ignore any superficial comments from people who have an empty life (on top of the recipe police we now also have the language police?!?!) and *stay the way you are!!* That's how we all love and respect you 💖💖💖💖

[@ChefJeanPierre]

Thank you so much! It is people like you that make it all worthwhile😊❤️

[@ESO529]

@@ChefJeanPierre Dear Chef Jean-Pierre - thank you for your kind comment ! Can I ask you a question and maybe you have the time to answer 🙏? I wanted to make your beautiful clarified butter ... it all went wrong and I can't figure out why. As this is the 1st time I only took 200 g of unsalted pure butter, brought it to a boil, let it boil (making bubbles like in your video) for approx. 2 min ... and poooooff - it burnt 🥺. Any idea what on earth I did wrong ... or went wrong? I'm using a gas stove and stainless steel cooking ware. Thanks a lot for any feedback 🥰, Eleonora

[@ChefJeanPierre]

You did not do anything wrong you made Ghee instead of clarified butter! They are both about the same, however there are a few differences in taste. Ghee cooks for a longer time to caramelize (burn) the milk protein and the extra cooking time gives ghee a nutty flavor.😀

[@ESO529]

@@ChefJeanPierre Oh well ... I threw it out! I didn't know and making ghee was not my intention 😅. We get beautiful "home made" ghee in my country of residence (Egypt). I think maybe it burnt so quick because I only took 200 g? I will give it another try as I love to cook with butter too 🤫. Thank you for taking the time to answer me. All the very best and warm regards, Eleonora

[@jeffthalrose7330]

Love it Chef! Please do a video on different purées as well as gels and other plating techniques

[@FodorPupil]

Your cooking is amazing, and your stories are welcomed! We love your stories as much as your cooking!

[@kathysullivan2618]

Chef, I feed my live clams cornmeal over night in water. Then when I’m ready to cook, all the sand inside the clams is gone & the bellies are full of sweet corn meal no sand : ) But I’m going to 5th your way this time ! Ty Chef, I love 💕 you & all your video’s : )

[@lifuranph.d.9440]

Yes, our Family Secret! We fill our bathtub with 6'' salted water and a handful of fine cornmeal. Clams of many kinds and other shellfish that you never see in the US.

[@kirbyculp3449]

What ratio salt and water? Is the water oxeygenated?

[@lifuranph.d.9440]

@@kirbyculp3449 Just add SEA salt until the water is salty to taste. Overnight doesn’t need oxygenation because it's not an aquarium. 6'' of water in a bathtub takes 1 or 2 handfuls of SEA salt. It's just overnight, so don't worry too much. Tip: Aquarium stores sell a salinity tester for a few bucks.