I am back, and in my fanciest Boston fishmonger shellfish digging outfit fully equipped with hipster sweater, denim apron and of …
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New England Clam Chowder Recipe with Fresh Steamed Clams
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Can’t wait to make this.
Drown out all that great clam flavor with alcohol, thyme , and garlic
If you don't eat pork, what can you use to replace the bacon?
Mainer here. Make this often.clams should be LAST in the pot and no spicy stuff.
Awesome! I thought adding potatoes before the clams? The broth from the steamers is great for soaking up with crusty french bread ! 😊
What about chowder with red sauce? Not a new York fan but it's good
I tried this- it was excellent!
Made this recipe and it was amazing. Thank you, Chef. You hit it outta the park!
Putting the clams in early won't they go like bullets? I thought put clams in near the end?
Can Cream of Sherry be substituted for Sherry Cooking wine?
I won a soup competition using this recipe.
When I cook a cream of potato soup I add some minced celery leaves in addition to the celery and sauce that together. It was in a recipe, and I think it adds more flavor. When I try making this recipe I will try adding some minced celery leaves too. Thank you for the recipe! It looks great!!!
Beautiful gourmet presentation! Looks delicious
Beautiful 🤩
Chef! I don't understand…clams before the potatoes? I would think clams should be near last as to prevent them from getting tough? Also…canned vs chopping up cherry stones? I've never made chowder and getting ready to take the leap. Your thoughts? Thanks.
Red pepper and cayenne in clam chowder? That is just nasty. What is the point in paying top dollar for fresh clam and ruining them with hot peppers? This is New England chowder not Texan clam chowder.
Omg! You’re chopping garlic! It’s all been lies!! 😂😂🧄🧄🧄🧄
Wow!! I LOVE that recepy!!!!
Harvey’s Bristol cream is fantastic!! It has a nice aroma
seems like a good recipe but some questionable advice on the ingredients. If you're buying a bacon that you feel like you need wash your board and knife after cutting it, find a different butcher. Assuming you are using smoked bacon which is what you said you were using, it should be cooked from the smoking process. If you're using some shitty vacuum sealed bacon in liquid smoke you don't need to wash your board you need to just throw it out.
And fresh clams shouldn't really be costing you more than canned ones if you are on a coast, if they do, then I'd be questioning where those canned ones are coming from.
The sherry really did make it better. My husband and I have eaten so much clam chowder we won’t be eating any for the next year lol . Anyways thank you for this wonderful recipe.
Thank for another great soup recipe I love it and I will make it may God Bless 🙏
Beautiful job, can't wait to make it myself
fabulous…
I would think to add the drippings from cooking the clams. Maybe run it through a cheese cloth to get rid of sand and all but i definitely would wanna get all that flavor into the soup
where can buy the Cream Sherry?
Bravo to your wardrobe department. Spot on! My chowda is similar but I don't own the fisherman's dock garb-there is no way mine can be as good as yours! I would like to share with you at the end last five minutes, I add two tablespoons of red wine vinegar. It marries with the clam/cream so well. I just watched your French Onion Soup and watched as you added the Balsamic V. So you are on to the tang in the end aren't you? Consider trying it here. : ) Oh, I will wear my Beret when making your FRENCH onion soup!
Sorry, don't like clam shells in my soup.
aren't the clams(the fresh ones) already pretty salty?
Why in the world would you put the potatoes in after the clams? Who does that? Ok, guess someone forgot to follow the storyboard and instead of re-shooting you just made it look like it was supposed to be that way…Ha!
solid video! thanks! Looking-n-cooking like a classy sailor man 🙂
Great video!
Wholesome recipe!
Chef.. what brand of knife are you using..? Looks custom.. Thanks.. Great chowder..!
What did you do with the butter wine pan drippings you steamed the clams in? shouldn’t you add that to the soup as well ? Minus any sand that came out of the clams. I used a sive and reduced the liquid and put it in the fridge.
The procedure seems to be good on most fundamental levels. The only mistake I would point out is that you are adding your protein too early. Your clams will be much more tender if you do not overcook them. The clams, canned or frozen, are already cooked. You should only add the clams to bring them up to temperature (so add just before serving and heat for 1-3 minutes).
Very very nice chowda
Looks great. I'll be making this soon. Thanks, chef.