New England Clam Chowder : Old Salt Restaurant (Hampton, NH)

This is the Old Salt and Lamie's Inn in Hampton, NH award winning recipe for thier New England Clam Chowder. Advice and cooking instructions in this how to video. For more restaurant secret recipe vist www.nedine.com.

[@129jaystreet]

Despite people ragging all over the chef, of all of the KZbin recipes, this recipe seems to actually been cooked by viewers and is highly rated.

[@smilestir911]

The Old Salt has won awards for their clam chowder fyi. I can testify it's very good! Thanks for sharing

[@readingswithjenna9714]

Why is everyone so mean to this nice fellow. He did a fine job and is a true chef. God bless you, chef! Thanks for sharing your techniques :)

[@colinbutler2552]

because everyone comenting on YT is usually a f*** Tard who lives in teir parents basment at age 30 + and have an IQ of a fruit fly larve....

[@Saffrone221]

Excellent man and food. He didnt add carrots, corn, and a few herbs and spices.

[@lindanwfirefighter4973]

#anthonyron82 shame on you

[@ARon82]

@@lindanwfirefighter4973 Why shame on me?

[@lindanwfirefighter4973]

#anthonyron82 do you speak like that in public? I doubt it. Your a KZbin wonder. You need to grow up and act with honour 100% of the time. A man without honour is useless.

[@CyrusPhan]

Good recipe, great job chef. For those who want to reduce the flour clumping, whisk it with some of the clam juice or water (room temp) before adding it to the simmering pot.

[@fridaynightgamefilm]

Better yet, add the flour after adding butter, to make a roux. Then you cook for a minute or so to get the raw flour taste out. Then you add the clam broth, and you won't have any lumps because every flour particle is coated with fat.

[@curtzeek8818]

@@fridaynightgamefilm Hard to believe he wouldn't make a roux. Getting clumps out his way is not easy. Better to not have to deal with clumps.

[@ericeandco]

Traditional recipes didn’t use a separate roux.

[@kiko20082001]

This was SOOOOO good. The best clam chowder I've ever had! Thank you for posting this.. its now my go-to recipe 😄

[@The_Surviving_Lakan]

I decided to learn how to make this after I came back from a vacation. Left MA to go to Florida where I got tomato soup instead of chowdah. This recipe was absolute BOMB! Ended up eating bowls and bowls of it.

[@happypanda6518]

Love the chef. Doesn’t need flash just a good personality and able to to teach others

[@maryannhoffman3003]

I have made this many times ! This recipe is loved by my family and everyone else we've shared it with. No need for tweaking in my book!

[@mallyndab]

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.

[@DavideGobbicchi]

I met my girlfriend at the beginning of the intro...by the time the intro ended I married her and we moved to LA

[@TheLeightyLife]

Lol

[@ianallen738]

I started reading this comment the moment you posted it. By the time I was done, the intro was almost finished.

[@saharlahassan704]

🤣🤣🤣 you r hilarious

[@keepingupwithcarson]

Lmfao I can always tell when I need to change the playback speed from an intro like that

[@ricardocamacho9804]

Hahaha, that's hella funny 🤣

[@JesusIsLoveTR]

This video recipe has been a winner for me for years! I’m sooo grateful for this demonstration! May God bless!

[@JesusIsLoveTR]

Jandy Win 😂🐖💨

[@danicacasabar6818]

I could say there are some errors with the techniques and the utensils but then guys, you are here for the recipe and I honestly got ideas. You know, jive own idea from the other and you derive a new one. You guys don't need to bash the chef. I studied Culinary too but I admit my grandma and my mom are still better than me. They don't know much about non-stick pans, roux or mire poix but their cookings are beyond amazing. Btw, Good job chef :) Thanks for the recipe :)

[@infinity251214]

i agree. people get too involved with techniques. I go for taste and textures. Looks important too but not a deciding factor.

[@lindanwfirefighter4973]

I have made this over and over. Love it so thanks!

[@bennedettocracolici5058]

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

[@tanyajohnson6381]

Lived on the west coast. 50 years. Great job, We dugout razor clams yesterday. Breaded forbreakfast.

[@eolond1003]

Ok, I LITERALLY just made this. My only alteration was that I added some white wine (1/2 a cup after veg sauteed in the bacon grease, then another 1/2 a cup with flour). I think it would be equally delicious without the wine, but I just wanted to try some in there. Thank you for this video! Such a simple meal to make, but it really is great. Perfect now that winter is here.

[@whosyourdaddy4579]

My bacon never makes it to the final product

[@dustoff499]

@@whosyourdaddy4579 Bacon... What Bacon...? (licking fingers)

[@Puppy_Puppington]

Okay but literally like r u sure u didn’t just metaphorically make it?

[@jojoscoulos]

Wow was incredible watching you make the chowder. Thank you very much

[@TranscenDaMental]

I love his approach to this chowder, Mr. Higgins, my girlfriend and I have scoured New England for the best clam chowder...we are coming to Hampton, New Hampshire to enjoy your wonderful dish! Well done!!!

[@sketchmastertask]

Thank you love the recipe and love the fact that it can be stored before adding cream means larger batches and freeze part for later heat and add cream. Thanks man you rock!

[@sherrirowan5049]

Perfect recipe. Perfect instruction. Thanks so much!

[@marcuscicero9587]

what folks crave in the clam chowder is the heavy cream. I like how the chef cooks his veg in the bacon and butter, and also how he finishes cooking the veg in the clam juice. I do not like the raw flour he then adds to the veg and clam juice. you are askin for lumps. I was taught to add a prepared Bechamel sauce at this point. the results are lump free and delicious.

[@marandahjain9325]

Right. You are asking for lumps when you sprinkle flour over any hot liquid. Unless you like the lumps. Make a roux and set aside if you wish for no lumps.Confused that he added only black pepper and zero herbs. Not even bayleaf or thyme.

[@marcuscicero9587]

bayleaf and thyme are a must. @@marandahjain9325

[@crustypilot7627]

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.

[@tonivanderpool1934]

I cook some potatoes early so instead of adding flour, the potatoes thicken up the chowder. I do add more potatoes into cooking so that you can taste the cubed potatoes and see them.. I don't necessarily like flour so using potatoes, to me, gives a better flavor.

[@chrisexperience7]

I want to visit New Hampshire again! The great chowder and people. What more can you ask for!?

[@rkhandle]

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

[@johndonahue4777]

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.

[@gat2asp919]

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.

[@justanormalfreak6855]

Mmm, awesome recipe, thanks! Only thing I think I'm going to do a little different is to add the flour before the clam juice, cook that raw edge off with a very pale roux, then just be careful when I add the clam juice.

[@davidgamache3035]

That's what I was going to suggest. No lumps and better flavor.

[@Toomuchbullshitt]

Exactly. It probably taste a little mealy with raw flour taste.

[@BeeCharmer880]

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)

[@bennedettocracolici5058]

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.

[@Garth2011]

Recipe is no longer on their website...

[@MayimHastings]

Oooh! Thank you so much, Chef! I’m going to make this tonight, but with coconut cream (dairy allergy)! I was hoping I’d gotten everything for it, and yep! Hope you are safe and well 🥰

[@inocencianieves9909]

Tay Katoo hello there, just wondering how did the clam chowder taste with coconut cream and can I use coconut flour?

[@MayimHastings]

Inocencia Nieves Hey there! Coconut cream/milk is so good in this (and with any fish) and is such an underrated flavor resource! As for the coconut flour, I wish I could help, but I’ve yet to use it myself. It seems to work well for others, though. The best way to test a new flour is to make a quick roux by adding some coconut flour to melted butter or oil in a saucepan with salt/pepper. If it thickens, becomes homogeneous and tastes good, it should work well. You can then add a splash of warmed coconut milk and pour over any cooked green vegetable as a béchamel. Don’t know if I was of any help. Hope your night/day is a lovely one 🥰

[@repentANDobey]

I've been to this restaurant years ago when I lived in Rye... I want to make chowder and thought youtube! Found this restaurant!! Yay

[@ChrisPBacon-xn9up]

Is it a good restaurant?

[@sofiameyen]

Nice recipe! But the video says this recipe can be found on www.nedine.com. Spoiler alert: IT IS NOT THERE. Ideas?

[@michaeldonohue9760]

Nice! Nothing crazy, nice easy recipe I can do at home. Great.

[@hosoiarchives4858]

0:46 starts 2:26 recipe 2:30 bacon 3:08 veggies

[@sunshine2049]

I was looking for a good clam soup recipe, this is terrific. I love the idea that your using canned clams, it makes all of us people that don't have access to fresh ones believe we can make clam soup al year round. there is only one caveat ,,,,,,,this soup isn't for someone that is trying to loose weight or watching their cholesterol.

[@chaumui33]

This was great! I tried this recipe today - thank you!

[@anhsedus30]

Thanks for sharing this recipe. Have used it and we liked it

[@graphene1487]

Dude, you have awesome working man hands! That alone gives you serious street cred. Great video and process. Thank you soooo much!!

[@brandonloyo1394]

instead of adding flour I tried adding a Roux and it worked perfectly fine, no flour clumps.

[@wheelie642]

It’s supposed to be made with a roux. I cringe when it’s not.

[@christopherdrum6387]

This video is top notch! Excellent video 😊

[@paladin2906]

why not make a roux? You're using flour and butter anyways?

[@Mutiny960]

He didn't make a "roux" with flour because he already made it using the starch from the potatoes. He cooked those things for 20 minutes on low. I usually make a roux and add the potatoes in the SOUP Phase to thicken, He did it the opposite way adding the flour in the soup phase to thicken. Weird, but it still works.

[@infinity251214]

@@Mutiny960 you sound like you know what you are talking about so hopefully you can help me with this. I just saw on another channel, and chef was French. He didn't find his chowder was thick enough at the end so he did flour with water and added to soup. My question is, usually when other cooks make a roux during first stages, they say to cook for at least a minute to get rid of the raw flour taste. So if you're adding a flour mixture at the end, does this not add a raw flour taste to it?

[@venturefanatic9262]

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?

[@markd6123]

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.

[@jtbaker1789]

Not understanding why he shows opening a cherry stone clam but uses canned clams??

[@robs2038]

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

[@johnlawler3005]

Excellent presentation by the chef - he presents it all very well, and he's clear about the process. Serious problems: The recipe as presented in the video is missing... um, the clams. And the butter. And there are two lines for potatoes. The recipe and video are missing from the Nedine website.

[@mrssawilson54]

The best clam chowder recipe on KZbin!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@lostcomicjunkie2724]

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

[@kueblersnavyinc]

Add the flour after the butter melts and before adding the clay broth... no lumps

[@davemcbroom695]

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

[@clifselina]

Flavor profile. Browning the flour for a roux changes the taste. Although My first thought was he may be better off mixing the flour with some clam broth into a paste, that way he wouldn't have to worry about lumps.

[@ginawiggles918]

You needn't brown the roux. Easy on the heat and time & it will be fine. Personally I don't care for the smoky flavor of bacon grease so I prefer salt pork. But hey, I'm not a professional and HE is. I just like MY recipe better. Isn't that the way it is will all cooks?

[@nagleys]

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

[@dodgedabullet670]

AWESOME! Followed this recipe (ok..some additions: sauted leeks & shallots, muscles & a few oysters) and turned out incredibly delicious! Will serve with some sourdough bread...Thank you for sharing this recipe!

[@Danyjoshua]

flour goes right after clams juice... i don't get it.

[@sleeksalmon]

+Dany Josh thats what I thought... He seemed to stir it right in without any trouble. Maybe he used that flour called "wondera". I would have put the flour in with the onions, celery and bacon fat..... Also he said the base would keep in the refridgerator for a couple of weeks because there wasnt any dairy in it yet, but there is clams in it..... I dont think so.... I hate to sound negitive, but there was a few things that just didnt seem right....

[@hagg4rd]

Why would you add the flour with the onions, celery, and bacon fat?

[@susiejanov8185]

Nick, usually cooks add the flour to the fat (oil, butter, bacon fat) to mix together to form a roux, stirring it & cooking for awhile to get rid of any "raw" flour taste, THEN add the liquid gradually so that there are no lumps. It's difficult to add flour to a liquid like broth without getting lumps. That's often the problem with gravies. Unless, as sleeksalmon said and he used Wondra, which is formulated to blend in. The fact that he didn't state that, and actually referred to breaking up the lumps was a little puzzling to people who cook a lot. Sorry so long. :)

[@TheAGreenA]

Nick Chester the basics to thickening a soup is cooking the flour lmao, you dont just pour it in a hot liquid like that

[@ToddAndelin]

Great Chef! Looks amazing!

[@StuckInNy]

Loved this! ❤👍

[@phishENchimps]

its for consistency. also, the clammers will sell at port. quicker faster money. Some restaurants have contracts with well established clammers. so they will maintain their consistency and flavor. Its also easier to crack open a can than crack a clam. also I have seen some pretty fast shuckers. If you can taste a bit of sand in it. then you know its fresh clam chowder. but... I know of a few restaurants that will sprinkle beach sand into their chowders to fake it. all depends on how much sand...

[@christyclark650]

everybody is talking about how how good this recipe is but where is the actual recipe posted so I know the amounts of ingredients he is using?

[@Jonjonchevy]

@THELASAGNECHEF Heavy cream is for cooking/baking and half/half is for coffee.

[@BeKoed]

Looks great! Needs more chives or leek and garlic is a must have for me. Maybe a bit more pepper too. Thanks for the recipe!

[@MrAhuraMazda]

Using canned clams IS cooking from scratch. You all aren't pressing your own olives to make olive oil are you? Same idea. Not from scratch is like using premade chowder base or instant potatoes mix. You're not defeathering chickens yourself either Another thing, it makes NO difference using fresh clams vs canned clams in clam chowder. Fresh clams are destroyed if you cook them longer than like 2 seconds. They're completely worthless. They lose all their delicate taste. And the ONLY reason restaurants use fresh clams for chowders or anything that's going to be cooked for a long time is cost. It is actually much cheaper to buy fresh clams and make your own juice if you buy in bulk like a restaurant. Clams are only worth buying fresh if you're eating them raw, or like quickly frying them to make a clam po boy where you want them large and super tender. Also a high end restaurant wouldn't use the same clams used to make the clam juice as the ones to add to the soup. The ones used to make juice are worthless, cooked beyond repair and the exact same as canned ones. If you cook a clam longer than literally 2 minutes, it's done. So if you're making this at home, canned clams and juice is going to come out great for this type of recipe. If you want to upgrade, instead of springing for fresh clams, get a leek or some white wine.

[@jennyhartman3]

Not from scratch

[@MrAhuraMazda]

jennifer hartman Yes it is. did you read what i wrote? Just out of curiosity.

[@MrAhuraMazda]

jennifer hartman prepackaged is not the same thing as prepared. Canned clams is not the same as using canned pie filling. You have to see the distinction.

[@jennyhartman3]

MrAhuraMazda187 I just think make your own clam juice, add the fresh clams at the end. Otherwise, buy the whole thing canned.

[@MrAhuraMazda]

jennifer hartman No offense but I can't take you seriously as a cook with a comment like that. If you think that chowder with canned clams is the same as canned soup, forget it. I'm mean seriously, forget it. Not only is that flat out wrong from a chef's perspective, but it's so sooo pretentious, and just weak. It's exactly like saying "I can't make macaroni and cheese with preshredded cheese cause it's not from scratch." All that someone did was shuck the clams and put them in a can. I should just tell you that there's NO difference flavor wise by using "fresh" clams. Clam's flavor is DESTROYED as soon as you cook it, they are meant to be eaten raw. But you would know that if you either read my post, or ever cooked before. So I'm sorry, but I don't care to hear any more of your opinion. We'll just disagree

[@50hellkat2]

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.

[@TimothyReeves]

The metal utensils in the non stick pan . Would it be better to put the flour in earlier?

[@chetlopez8942]

use equal parts flour to hot melted butter or bacon grease in pan.flour must brown slightly before whisking in the cream or broth. slowly simmer and whisk until thick and smooth add to soup ingredients

[@Landotter1]

Just made some of this. I only deviated from his process slightly but I think I added too much bacon. I loved it but will not put so much bacon next time as I want to taste the clams a bit more. Uddin-dat, 10 stars bro, this is a real winner. It's one of those recipes where it's a shame to get full! :-D wish I had some real tart sour dough bread to go with it..... I miss San Francisco sometimes....

[@Betonnoone]

A lot of critics on here. I haven't made this recipe yet but I plan to it seemed to be the best one I seen yet, very personable chef and it looked good. Other than the ones that actually made it and said it was good you all seem like a bunch of know it alls. He was nice enough to share what he knows.

[@deeplays861]

Best homemade chowder ever. thanks Chef !!

[@JoeG322]

why would you not make a roux in the butter and bacon grease, rather than adding raw flour to your liquid.

[@allisonle8596]

I thought the same thing

[@stevieched5480]

is that salted or unsalted butter

[@hagg4rd]

Most likely unsalted. Unsalted is what professional kitchens tend to use more.

[@trudaroof]

This is done so the chef can determine how much salt to use as opposed to the butter manufacturer.

[@grantshort4896]

Do you provide receipts for smaller number of recipients liked 1 or 2 ?

[@iapprove8392]

For how many people is this recepie? Couple of people?

[@Jagoda2103]

Thanks! Looks delicious, will try this recipe next time, made some today, slightly different recipe but was still great, i added some shrimp to change it up a bit.

[@ParrotSailor]

Clam flats are like a mile from there....cans?

[@QueenASMR2019]

My thought exactly. Best ingredients but using canned ????

[@allengoddu7283]

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

[@barryhaley7430]

Can you freeze it after adding the cream

[@ericeandco]

No. Cream will separate.

[@deadguy361]

the written recepe is gone ..anyone write it down?

[@litltoosee]

Nedine, you forgot to list the butter!

[@mollatove6028]

lol...and the cream! Thank you to the Chef!

[@aaronbittner7356]

Chef repeatedly refers to cream, how it's a nice sweet cream, a local cream, a pasteurized cream... bottle lid clearly reads "Half and Half." All righty then.

[@ricksundberg5659]

I noticed it too. Funny stuff.

[@bionda470]

I'm Italian and I'm doing it with fresh clams and fish broth, I'll leet you know if it works

[@ashleytrejo4774]

It’s been 8 years does it work

[@bionda470]

@@ashleytrejo4774 meh, italian clams are smaller and much different....it did work but was nothing like a good new england clam chowder

[@calvinma9493]

@@bionda470 Oh shiiiii, he's alive!!!!! Damn 9 years still responding. I salute you

[@samuels321]

Good recipe..... The intro wayyy to long!!

[@sheilamore3261]

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

[@u235u235u235]

basically potatoes cooked bacon fat and milk added?

[@foofighter5509]

Did I miss it? How much cream?

[@u235u235u235]

recipe didn't include all the ingredients and webpage does have recipe.

[@Lu-uq5yo]

I tried the recipe, the soup is just soooo good! Thx for sharing!!!

[@yayokaine3857]

Where can I get those clams

[@seanwest5734]

I love it clam chowda

[@whosyourdaddy4579]

LOVE NE Clam Chowder with crusty piece of garlic bread! OMG...I'm in heaven...err...New England! Perfect that he cooks the potatoes, onion and celery in the fat from the bacon...extra flavorful! Thanks Chef!

[@wendysandoval2401]

my go-to recipe!!!

[@Goodtimecooking007]

this is the 2nd time using this recipe and it comes out amazing thank you

[@Mixwell1983]

If you search yt on making chowder and the person says chowdeR skip the video until you hear chowda. Jk. Great video

[@puntagordy]

No. ChowdaH. New England boy my whole life. Worked the lobster docks in Rockland Maine.

[@itsjustmesophie]

Its funny because thats how English people say it too .. we never pronounce an R after an E :')

[@leightongalleries6057]

@@itsjustmesophie That's why it's called NEW England. What your hear IS an English accent. You may know that, but some simply don't make the connection. It does make it easier to watch BritBox though if you are from New England. True.

[@tonypena2956]

Aren't you supposed to make flour or starch things like that with cold water 1st before inserting it into a hot Pan

[@taylord7261]

No. there are several ways

[@richarddowner4292]

Hi, Thank you for the Great Recipe On the clam (Us new Englanders would say Chowdah) Chowder. My question is, Wouldn't Fresh Clams just taste Better than canned? I don't know this Is why I am asking?? I plan on setting a weekend with in the next Month (march of 2018) for me and my wife to stay at the inn. and I can't wait to eat at the Old Salt Restaurant during our stay! I hope to meet You.. Thank you Chef Michael Higgins! aka a Owner Hope to meet you soon. thank you. Thank You, R. Downer

[@kagemaru259]

"New England Clam CHOW-derrr...." "Is that the red or the white?"

[@kagemaru259]

@Rhode Island Native It's from a movie. Calm your nerves.

[@RedHeadKevin]

There is no red clam chowda. It's not a thing. I refuse to acknowledge its existence.

[@joshrosales7610]

I'll take some the yellow

[@ohioguy215]

@@joshrosales7610 That was Randy Quaid in one of the "Vacation" movies.

[@joshrosales7610]

@@ohioguy215 and in Vegas Vegas he said we'll take some yellow and don't get cheap on me

[@rraimundo24]

What's a good cream if we can't get that exact one?

[@dustoff499]

I think he was simply stating what was available to him. Any good quality cream at your local store should do.

[@emmettsites4145]

I made it and the soup was good. Thank you for sharing your recipe .

[@drjojo5551]

Dude...where did you get the RECIPE????????

[@marandahjain9325]

No herbs? Just black pepper?

[@gs6810]

I was sold as soon as he said "Chowda"

[@christianwheatcraft6518]

why use 2 different pans?

[@bokeemwoodbine6140]

He’s from Boston