Thicc Clam Chowder | Kenji's Cooking Show

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Here's my recipe and a detailed article for traditional New England-style clam chowder. It is a more complicated recipe than the one in the video, but you'll get the basics in print: www.seriouseat...

[@todlerix]

2 TBPS butter 1 small onion 1 full celery stick 1 small russet potato 1/4 cup flour 8oz clam juice 4 cups of whole milk 2 cans of chopped clams large pan/pot heat 2 TBPS butter 1 small onion medium to small dice add to pan/pot stir don't brown, not looking for sweetness 1 full celery stick medium dice add to pan/pot season w/ salt and pepper 1 small russet potato medium dice New Pot add potatoes cover with water +1 inch, put on stove cold cooking potatoes until "al dente" about 10-15minutes 1/4 cup~+ flour to aromatics stir 8oz clam juice add after flour is fully incorporated in batches stir 4 cups of milk add after clam juice is fully incorporated add 2 cans of chopped clams juice included stir add 2 bay leaves strain potatoes, add to main pot simmer for 5-10 minutes, once potatoes are done check for seasoning remove bay leaves serve, crackers/pepper

[@denshewman]

Bless

[@JackJensenTrader]

Thanks a ton! One note: you may want to change the potato to medium or large, as he ended up using the rest.

[@laurriewood3244]

Thank you!

[@Lamp512]

"Tobasco's not my favorite hot sauce, but I do really like it in clam chowder for some reason" as someone who loves clam chowder, and grew up in New England, this is the most accurate statement ever

[@ChuckD99]

You New Englanders should give Old Bay a sprinkle on your clam chowder, and also, just put it on everything else tbh

[@xXcangjieXx]

@@ChuckD99 Sorry, I’m a Cholula-guy myself

[@maydaygarden]

Red Devil and Crystal for me.

[@d00dEEE]

Tabasco is not my favorite hot sauce, because there are so many other good ones, too. But, try putting the chipotle Tabasco on bananas, it's delish.

[@chalor182]

Regular tobasco is like the worst hot sauce. It has the least flavor of all the vinegar based sauces, all burn and acridness. Frank's, cholula, Louisiana, like literally any of the other classic vinegar based sauces are worlds better.

[@earfdae]

"I used to love clam chowder, I mean I do now, but I used to, too." was very Mitch Hedbergian. :)

[@thepushbikesurfer]

That's exactly what I thought too! haha

[@octopus44445]

This is what I came to the comments for.

[@dwolfpack007]

I’m sure it was an intentional reference. I’d be shocked if Kenji wasn’t familiar with Mitch’s comedic stylings.

[@Woozlewuzzleable]

RIP

[@seantilson8728]

Came here to say the same thing. I bet kenji would make a better homemade sprite though.

[@jborsvold]

I’m always so happy to hear Chef John shoutouts in the wild. He taught me how to cook back when I could barely boil water and I just love him

[@JKenjiLopezAlt]

@@yukonstriker1703 why in earth wouldn’t mock chef John?! 😂

[@rgreen2318]

Ya he definitely doesn't mock chef John. My boy kenji giving chef John a shoutout is nothing short of a blessing for all of us in the food wishes fan club. Just real recognizing real my dude

[@akareject]

I was not prepared for "Hot ocean milk with dead animal croutons." 😂

[@RyanIsOnYoutube]

Watch The Good Place!

[@Emblarneaux]

Can we get this on a shirt please? LOL

[@michaelkolinski]

I was!!! Lol

[@kurtswanson6950]

Also "pump up the clam."

[@Elle0704]

I LOVE the Good Place references!

[@davidwitt5585]

Don't let anyone convince you Kenji isn't hip and trendy. He knows how to spell thicc.

[@EthanDyTioco]

i did a double take when this video scrolled through my recommendation

[@emmythemac]

Bless you Kenji for specifying the chowder is thicc with two c's

[@Mbadly]

Chef John's dump it all in techinque is so awsome. Just throws everything you were ever taught at culinary school out the window and i fucking love it

[@JamesAllenQuinn]

From a former chef/line-cook, Kenji is the most real cook on YT. You can really tell when a cook has real professional experience

[@jonkbaby]

I don't know why, but him saying "you can do (this) or (that) -but you don't have to!-" was therapeutic. I think sometimes watching recipe videos, there is a certain uniformity that creeps in all of our minds, to where when we want to try something different from the recipe, almost feels unintentionally heretical. So thank you Kenji

[@frederickauer8966]

I had the luck of having my old chef teach me his award winning clam chowder recipe before he passed. He was such a culinary advanced man, and I had sooo much that i wanted to learn from him. Rest In Peace Steve, we still use your recipes, and I make sure to tell every new cook we get about you.

[@mattwhatevz]

I’m sorry for your loss, if you’d ever care to share his recipe I’d love to try it out too🙏 Its fun looking for new ways to enjoy classics like clam chowder

[@kristofferakerblom7331]

I think that the potatoes in the wrong place was the best “oops” so far. The laugh after made me laugh for the rest of the video!! Great as always!!

[@brentu777]

I love the fact you brought up Chef John… You and John are Bay Area legends… Thank you for all you do..

[@marylandlax3]

Man it’s cold as hell and raining where I live, I think Kenji just picked out what I’m cooking for me and my little brother tonight! Both of us are absolute fiends for clam chowder

[@GirishManjunathMusic]

It's raining where I'm at too, but it's tropical, so it's just pleasant

[@wideeyedraven15]

Kenji describing a food you may not know: “you know this fictional food item with magical restorative properties, that.” 😂

[@TallBoySpecial]

We have a song called "fictional aisle" that has a ton of fictional foods in it! Check it out!

[@fattdamon5342]

"I still do, but I used to, too". Channeling your inner Mitch Hedberg.

[@markmarcelo9342]

you are the Chef John of getting your smooth roux on.

[@mlhayes91]

You are after all the Channing Crowder of your New England Clam Chowder.

[@junjunjojo]

@@mlhayes91 I was thinking Boyd Crowder "Fire in the hole!"

[@mimivazquez7015]

I like more clams (a 3rd can), and a pat of butter. In RI we have clam cakes (think: clam fritters) for dipping into the chowder. Family in Maine start chowder with salt pork. So good.

[@MarnieMacLean]

I was raised in NH and now live in the PNW so I've eaten all manner of chowder. One thing I like to do is use corn or potato starch (depending on the type of chowder) instead of flour, as I think it's a more complementary flavor. Not gonna lie, I usually add a pinch of MSG, too. Obviously, I'm no purist.

[@gregberner3926]

As Chef John would have probably put it when you added the clam stock: "Add it at any speed you like, after all, you've got the power over wetting your flour."

[@Emperorerror]

I really appreciate how whenever you make a cut you say around how long it was. Maintains a lot of the benefits of the continuous POV recording about as well as you can with cuts I think!

[@Kai_Squared]

Just as I thought I could not love Kenji anymore, he references The Good Place

[@glossblack2045]

Watching you inspired me to be a more thoughtful and confident cook, as well as make some wonderful spatulas out of all my scrap hardwood in the garage! Love your work Kenji

[@hawaiidispenser]

Love seeing cooking in real time. Almost no other channels does this. It hides nothing and makes me feel more confident I understand the recipe.

[@AdrikThorsen]

I made this last week and I’m so happy with the results. It’s a lot of fun to cook along with you like this!

[@seeuther2012]

i like how simple this recipe is

[@tacconelli]

i love that you didn't edit out the mistakes! good to see you are a real human being :) I enjoyed seeing you overcome the obstacles, and thanks for showing us how you came to your final product

[@MickeyMolad]

Hi Kenji. Watched the entire video twice.

[@JazzIsAwesomeMG]

"Clam juice, great in a Bloody Mary" Sounds like someone's discovered the Caesar hehe

[@maydaygarden]

I use Clamato in mine.

[@connorbrisson5785]

I always love Americans when they discover Caesars. Far superior to Bloody Marys

[@DARWINZOO]

@@connorbrisson5785 tomato juice * vodka only. Ground pepper allowed * celery to pretend you're eating

[@vivalavelveeta]

@@connorbrisson5785 FUUUUUUCK YES.

[@klumps13]

@@connorbrisson5785 like adding the clam juice but Clamato itself is too watery for me

[@Mleencihols]

Kenji is the best. His recipes are straightforward, inspiring, and delicious. I learn so much from just watching his videos. And thanks for the shout-out to Chef John, another very similar chef.

[@jj_vc]

I never thought I'd see Kenji use thicc with 2 c's, but here we are🤣

[@ohioguy215]

Initially add some seasoning to the vegs. Cook and soften the potatoes with stock from the drained clams. I never use water. The starch helps thicken the chowder. Then add the heavy cream. If you like it more thickened, the two options are sparingly using instant potato flakes or a butter-base rue.

[@maydaygarden]

Love it when Kenji & CJ reference each other. A Collab would be awesome.

[@samgrose9520]

"Hot ocean milk with dead animal croutons" LMAO

[@ausnetting]

I learned to make béchamel the “little bit at a time” method. Now I preheat my milk in the microwave while I toast the flour and butter, then dump it all in and whisk for like 10 seconds to get instant béchamel with no lumps.

[@kuruptedquality3446]

“Hot Ocean Milk with dead animal croutons” LMAO, gotta love it. Great video Kenji!

[@Kaotonix]

came to the comments specifically find people that called this out so I could laugh with them

[@JesseDiMauro]

Thanks Kenji, been walking around my house singing "little bit chowder now" for the past too many hours.

[@Troglodyte]

My dad was a chef at the Grille in Hingham. I think he used to make it with juice, base, frozen chopped clams, and half and half, and he'd use a food processor to turn the celery and onion into a paste so it would basically dissolve into the final chowder.

[@Troglodyte]

Don't get me wrong, I like this recipe. It's much more accessible. I think I'd have to special order a 2-pound tub of base from Schreiber's or overpay on Amazon if I wanted to make my dad's recipe, because there's no "better than bullion" alternative out there.

[@colina1330]

This is a great video, because it showcases how you can break some rules with cooking and things will still turn out fine. I also love that you can hear the dogs coming just out of frame when you go to the window for the thumbnail. They know what time it is.

[@danas3976]

I love clam chowder but I never make it because I figure it will be too much of a project. I made this recipe last night and it was absolutely delicious. I am eating the rest tonight for dinner and it’s even better today. This took me a whole 30 minutes to make. Crazy good. Thanks Kenji.

[@moddedsoul677]

This world is definitely ending. People are using corn flour for corn chowders but not clam flour for clam chowder.

[@keefo881]

=o

[@Koivisto147]

I still use clam flour like the good ole days. mill it myself. this generation nowadays doesn't know anything about hard work.

[@maximumnegronius6428]

@@Koivisto147 wait til you see how much clam milk I get

[@Koivisto147]

@@maximumnegronius6428 😏

[@LikelyToBeEatenByAGrue]

There's something lyrical and lovely about "guys, gals, nonbinary pals". I'm totally stealing it for any future large meetings.

[@SavedTraveler-1975]

A pretty insane way to go is start with a little bacon, then get color on some nice scallops in the same pan. That scallopie fond is a stupid CRAZY GOOD thing to build off of!

[@codymueller3245]

You read my mind with this one. I've been looking at chowder recipes all morning and then got this notification.

[@smittycat359]

I just made this for dinner tonight. If you like a lot of clams in your chowder, I'd toss in an extra can or two (sans juice otherwise it reduces the clam-to-liquid ratio ). Added some chopped fresh flat leaf parsley in the last few minutes...came out delicious!

[@suratiivey9142]

Looks great. I like the way you sauteed the onions and celery and then put the flour in for the roux. This how how I make roux for my Shrimp Gumbo. I am making yr chowder this evening for a friend. Appreciate the visuals and your amounts.

[@btbingo]

30 years ago I attended a record fair in a Boston hotel. I ordered a clam chowder because I had read about it. The chowder was impressively good. This was not in one of the high-end restaurants. It was just at a lunch counter. It was far better than I expected.

[@TheIndieKitten]

I came back to this a year later to use as a guideline cuz I liked what I made but lost my recipe. Clam chowder is my partner's favorite & he likes it really thick. I prefer it thinner. We are both from the PNW. My dad never used anything to thicken his though (& used razor clams!). So this is a nice midway point. Though I do prefer the razor clams- but now we live in rural MN & there aint no razor clams around here.

[@stellastai7101]

Wow. Made this. Though I soaked my russet potato dice for 15 min. Works better than pre-cook and less mess to cleanup. This is a great quick and delish recipe. No fuss. Just my kind!

[@m.r.jarrell3725]

That's essentially my recipe that I've been using for decades, except I always use bacon so I have some lardons for topping. I really like using Carnation baby clams when I can find them.

[@samuelordunez3885]

I just made this for todays lunch and dinner and it is amazing!

[@annamarasco262]

I made this last night with a couple minor changes. I had to use baby clams because the grocers were out of chopped. I don't recommend, too easily lost in the soup. Added a carrot to the celery and leek on auto mire poix pilot Used a generous pinch of smoked salt since you mentioned the salted meat addition. That was really good.

[@sumairasardar8666]

Just made this and it was super easy and delicious!

[@_Natalie_Jackson]

So, I just have to say, of all the recipes on your channel, this is the one I've come back to the most. I made it for the first time not too long after it was first posted. I don't usually have the energy for much cooking, but this was simple enough to be within my capabilities, so I figured why not try it? After all, I love New England clam chowder. Well, after the first time, I was hooked. Such a simple recipe, yet so delicious. I've made a few tweaks over several repeats to the recipe to bring it in line with my specific tastes for clam chowder. Mainly, I like it extremely thick and very hearty, enough to be a full meal on its own. So, for my version, I use a full half cup of flour, along with 2 large russet potatoes. I also want more protein and more seafoody goodness, so I use two cans of whole baby clams and a can of boiled oysters, along with the juice from them. Finally, since all that makes for a pretty heavy soup, I add a can of drained sweet corn for a bit of crunch and sweetness that helps balance things out. I may make more tweaks in the future, but that is the best iteration I've made so far. I really want to thank for this recipe. It's been great having one of my favorite soups regularly, and it's helped me to do my best to cook more often. I love your channel and your videos, and look forward to continuing to watch them for as long as you make them. Thanks for all your great work!

[@RKI416]

Take a drink every-time kenji mentions new england

[@ericperry1861]

Yup, making this.

[@paultevyaw8011]

At the restaurant i work at we also use salt pork at the beginning! And we cook our potatoes in clam juice as well! I love living in New England

[@maydaygarden]

Do you include the salt pork in the soup and remove it before service? Curious since I've only used as a seasoning in collards and beans.

[@paultevyaw8011]

@@maydaygarden nope! Keep it in there. It helps season the soup and its nice to have some meat in there that isnt clams or the chopped quahogs we also put in there!

[@maydaygarden]

@@paultevyaw8011 Thank you so very much! I'll dice it and add it to the onions and celery. Our family used to go to Pismo Beach CA back in the day when clams were plentiful. Not now tho.

[@paultevyaw8011]

@@maydaygarden i personally suggest starting off with the salt pork and a little bit of water in the pot so that the fat renders nicely. The water wont go much higher than its boiling point so that the fat renders but it doesnt cook all the way through yet (im not sure of the exact science so this may be a bit flawed) and once the water is evaporated I recommend going in with your onions and celery!

[@heartcooksbrain2]

Fantastic Mitch Hedberg reference at 1:11

[@jokerproduction]

Progresso clam chowder is pretty awesome if you season it with salt, pepper and MSG. That actually goes for most canned soups.

[@tychred]

But most canned soups already have so much sodium in them to begin with :(

[@MerganNaidoo]

South African (Durban) Style curry uses fluffy potatoes which also thickens the gravy. the key is to cut them up into larger cubes and add them directly to the curry, the starch will break away from the potatoes and thicken the gravy but for whatever reason if you cut the potatoes too small the potatoes don't dissolve at all.

[@JKenjiLopezAlt]

It’s because there’s an enzyme in potatoes that helps pectin dissolve called PME. If you cut the potatoes too small it gets washed out of them and destroyed by the heat, so the potatoes don’t soften.

[@rocketsinclair]

My favorite clam chowder is Minorcan clam chowder - famous in America's oldest city, St Augustine, FL. It's more like a Manhattan style but has heat from datil pepper.

[@guysolis5843]

I made clam chowder years ago but yesterday I went with a recipe and I can't stand the taste. I added chicken stock made from chicken base and the soup came out with a conflicting taste. It was also actually gritty...time to start over. Your recipe looks stellar, not sure about how to get rid of the gritty. I'm subbing..Peace from Colorado!

[@jaytucker4338]

15:24 "Pump Up The Clam", Chowdertronics: Awa, leaf of bay Get potatoes on the cutting board tonight Roux the day Awa, a leaf of bay Get yer onions on the cutting board tonight Made my way Yo, Pump up the clam Pump it up, pump it up

[@woogie6785]

I always add about a tsp of red wine vinegar at the end per 2 quarts of soup. I saw Alton brown do it in a vegetable soup and now I do it to all my soups, stews, and chowders!

[@michaelboso9355]

Ding dang, it's about time! Thanks! Love you man!

[@GoddessofEggrolls]

From Seattle and there's not much I love more than a thicc clam chowder. I've lived abroad for years and never thihght about making myself, this looks easy enough! I see clan chowder in my winter future...

[@BlakeJohnson1]

Last time my wife and I went clamming we made your original recipe scaled up to 5 pounds of fresh clams and fed all the neighbors! Thickening with flour and being able to skip the blend step at the cost of having one more pan to clean is a pretty reasonable trade off. If you ever want to go clamming let me know! Tons of options in the area.

[@Psara]

New England sounds like the old country. “When I was a little girl in the old country our chowder and milk shakes were thin! We couldn’t afford any thicc and we had to add extra thin to make it last!”

[@Jayphil90]

The potato peeling was a marvellous sight.

[@giantpinkcat]

Came for the title. Stayed for the Chowder.

[@mikeobrien3529]

I cook the potatoes in the clam juice from the bottle and the juice drained from the caned clams. That way the potatoes absorb clam flavor and not water. I have never had it break on me.

[@ivan.6892]

I made this tonight just the way you did in this video and it came out amazing. My family thanks you. 🙏

[@jamescarter7273]

I bloody love this channel

[@redsox2722]

Although I'd never make a white or clear chowder without fresh thyme, I think this looks amazing kenji. Thank you

[@koolburn5218]

Im from Monterey, California and the best clam chowder has a thick consistency. Honestly, if its not thick then you just call it "soup". Just makes sense to call it Clam "Chowder".

[@izzymarsino1981]

Great recipe been making it since I've watched you...

[@Kingfisher1215]

Geoducks are the key. The best was made with hand dug geoducks on the hood canal. They have such a great taste.

[@TannerLikesStuff]

Kenji's dad joke game never ceases to amaze

[@asapfinch]

An Indiana Jones and LotR reference within a few seconds of each other? A man after my own heart!

[@builderxx]

Kenji, props on the Mitch Hedberg call back !!!! ("I used to do drugs, I still do, but I used to too.")

[@rosssmith8108]

That was like a Mitch Hedberg joke “I used to like clam chowder. I still do but I used to, too.”

[@askmiller]

This has become my favorite clam chowder recipe, though I use bacon instead of butter. Ultimately I almost use 1-1 part bacon to clam though. I've found the flour to be the most finicky ingredient. A loose packed quarter cup isn't enough but a dense packed quarter cup is a bit too much. It took a few tries for me to consistently make it the way I like it.

[@joncarroll2040]

Hardtack is much closer to cram, which was made by the Lakemen and the Dwarves of Erebor for long journeys. Lembas actually tastes good and will not break your teeth.

[@robertmurray4488]

Here in canada a bloody mary + clam juice is called a Caesar and it is so popular that you can buy pre-mixed clam and tomato juice called Clamato juice.

[@anikinrodriguez1221]

Ok, I’m here for that title. 😂

[@Marth8880]

Absolutely love PNW clam chowder, being from Seattle myself. I live in Edinburgh now and really miss it!!!

[@papikitchen8638]

i wish to have the same kitchen. Like the vibes into it. Bravo Babish.

[@timbo7188]

Thats a great simple recipe I could live on clam chowder new england syle . I am on central coast monterey bay . California . There is some super fine Chowder here .

[@donmiller2908]

I made this exactly as shown, including the clam juice, but used oysters. I think they taste better.

[@izzymarsino1981]

Love the recipe been making it ever since I've watched this video comes out amazing

[@callumscott1538]

Kenji you would love Cullen Skink - would love to see a video of you making it if you haven't tried it before

[@kylegyermek7209]

Hope y'all caught that Mitch Hedberg reference because it was a beauty

[@katl8825]

I don’t even like clam chowder. But I like Kenji, so here I am.

[@joshuawoods992]

Great info Kenji! Thank you so much for teaching me so much

[@bannon315]

Sending you and yours love , my friend ! Been really enjoying these cooking vids. Gonna finally try this one ! Cheers!

[@SamSam-qm1li]

Thank you for empowering us to cook

[@WhisperedHistory]

If you add clam juice to a bloody mary, its a caesar. Invented in my hometown of Calgary, Canada!

[@virginiagilley6779]

My mom loves clam chowder potato soup with clams!..she's from New York..she taught me how to make gravy

[@virginiagilley6779]

She's 87..but the best clam chowder was the purple shamrock..in Boston.

[@johnsidawi823]

Haha thanks for the Mitch hedberg line. I used to like Mitch. I still do, but I used to to

[@TheWhitetailrancher]

No, I don't want pasta al dente' and neither does anyone I've ever spoken to about it literally hundreds of folks. I do, however, LOVE clam chowder!