Sip and Feast is my new favorite YT channel. Thank you, Jim, for providing such wonderful, joyful, delicious recipes, along with tips for making these recipes our own. I love when your son James taste-tests--a charming, handsome kid. Keep 'em coming!
My God, all of your dishes are just mouthwatering to look at, literally salivating watching them! Thank you so much for such informative videos, they're so inspiring and encourage home cooking!
Another great video and, as someone who's lived, worked and -- most importantly -- dined in NYC, LI and NJ for forty years, I can attest to the authenticity of S&F's recipes. This is Italian-American cuisine at its finest.
I've only just found your channel! Why have I not been watching all of your amazing recipes before, I do not know. Love, love, love all of the seafood recipes, thanks!
I’ve been wanting to make clams with linguini for so long,but was afraid ! Not now, after watching you do it! Thank you ,I watch you all the time. Everything is AWESOME❤️👏👏👏😋
Jim Love your cooking bring an Italian from Rome I thought u were not going to impress me however u literally made my mouth drop from technique to ingredients Love your show!
I was watching this before I figured out what to make for dinner. This is not a habit of mine - just had a busy week. Ended up with some garliky spagetti with canned clams. Made some coleslaw as well. Canned fish is a lifesaver sometimes
I recently found your videos as I get back into cooking. I have made a few of your dishes so far and they've all been excellent. I cannot wait until I can try making the clams oreganata. I managed a bar in Atlantic City back in the late '80s, and at least a couple of nights a week some coworkers and I would go to this little Italian restaurant after our shifts ended and clams oreganata was my favorite dish on the menu. I can taste them now, and it's been more than 30 years since I've had them.
I haven’t even watched this yet and I’m already drooling bc baked clams are a divine comfort food from my NYC childhood - and they’re not so easy to find elsewhere (I’ve lived in 8 US states, Asia, and I currently live in Germany). So I’m gonna make my own bc there’s always a decent seafood shop in major cities, even in landlocked (or almost landlocked) countries! Thanks so very much 😊
Both dishes look absolutely delicious. I really enjoy all of the ingredients in these, and your techniques for getting them to turn out so nice. Thank you so much 😍🌷
I love Cento products They very good That's what I get too. As far as hole tomatoes I get what is the cheapest in store They're all good 👍 Thanks my friend ❤ 😘 💕 Ur good I always say that Ur good 👍
Brings me back to Naples... I would order shrimp instead of clams... Soooo good. I'm doing mine with a cup of minced Portobello and lots of oregano! Going with the clams for sure, though. My favorite channel.
The good olive oil you turned me onto in just about the best that there is. Yes, it is a finishing drizzle oil. I got mine on Amazon and have have sent to my daughter for Christmas.
How am I just finding your channel. Love it. I always put a little corn starch in my clams or muscles so they have something to filter out of the water. I find they purge better that way.
Wow one of my favorite dishes. You hit it out of the park. Crispy on top and lemony. I get tired of paying $16 for like 8 baked clams at a restaurant and it is generally mediocre at best.
Just watched this video, and loved it. By the way, that pounding sound at your door is just me wanting to get in and gobble that linguine and scarf down those clams origanata. Love watcing your videos.
Have you ever heard of purging clams overnight by adding cornmeal? I can't remember who aired it but the theory is that the class ingest the cornmeal, thus purging the sand out!
Love this video. As the new year is approaching, my goal is to try new recipes and I have this on my menu for January! Love that everything is simple, made with minimal ingredients, requires minimal equipment, and is stress free.
Dude, I've watched about 25 of your videos and I just want to start off by saying your dishes are top-notch and authentic. Your cooking methods are indisputable and fantastic, but your preparation; there's a lot that needs to be learned about that 😂 No disrespect whatsoever, man. I highly appreciate you sharing these Italian classics 💪
Another recipe that's very close to what I grew up with and it's excellent. One thing. I know you're working in front of a camera and that has some restrictions, but you should have mentioned when opening the clams for the oreganata, that you should work over a bowl so as not to lose any of that delicious clam juice. You left a lot on the cutting board.
Another great video, thanks! Can I make one small plea? Please don't use your chef's knife with salt to make your sliced garlic into paste! Salt is basically a rock, sized at about 50 grit, and by doing so you're bending your knife's edge 90˚ away from straight. You wouldn't use a salt block on your grill as a cutting board, right? I keep mentioning this to the fine folks at ATK, but they ignore me.
Purged clams (mostly the ones stores will carry) will have very minimal amount of sand. But if you use wild non purged like I did, you need to purge first, and might have to strain as I did.
For the life of me, I cannot understand why anyone would thumbs down this wonderful video…
lol. Once I started to get views I started to get down votes. My short rib video has 600 dislikes right now.
They don't like clams.
Sip and Feast is my new favorite YT channel. Thank you, Jim, for providing such wonderful, joyful, delicious recipes, along with tips for making these recipes our own. I love when your son James taste-tests--a charming, handsome kid.
Keep 'em coming!
Thank you so much!
Q⁰ⁿòpò⁰⁰0⁰⁰⁰⁰⁰⁰ⁿò⁰q pm
Sincerely your the best at what you do . Excellent clarity and interesting. Thank you .
I very much appreciate it!
If u had a restaurant close by me, I’d basically rent a table at it. Thanks for sharing your talent on UA-cam, luv your videos!!
My God, all of your dishes are just mouthwatering to look at, literally salivating watching them! Thank you so much for such informative videos, they're so inspiring and encourage home cooking!
I appreciate you watching and thanks for the kind words.
Another great video and, as someone who's lived, worked and -- most importantly -- dined in NYC, LI and NJ for forty years, I can attest to the authenticity of S&F's recipes. This is Italian-American cuisine at its finest.
Thanks very much!
Love your show. You explain all your recipes in such detail! Thank you!
I've only just found your channel! Why have I not been watching all of your amazing recipes before, I do not know. Love, love, love all of the seafood recipes, thanks!
Thanks very much and welcome to the channel!
New Subscriber...Love your simple, direct explanations. Easy to follow without a lot of wasted time. 👍
Thanks very much! I try my best and appreciate the compliment.
Sip and Feast is one of my favorite channels. Totally rocking it.🤘
Thanks very much!
I’ve been wanting to make clams with linguini for so long,but was afraid ! Not now, after watching you do it! Thank you ,I watch you all the time. Everything is AWESOME❤️👏👏👏😋
We made this tonight and absolutely loved it! You’re the man!
Your entree looks so flavorful. Every time I watch you I set out the next day, I'm on a mission to duplicate one of your dishes..thanks man..
Almost every dish you make is exactly what I like…spent most of my life in Staten Island and this is how I like my Italian food. Well done brother
Thanks so much!
Hello,my dear
Being a greek,and love 💘cooking
I'm happy to find
Your videos.
Ur great,simple ect
I love to see more of ur videos.
Jim
Love your cooking bring an Italian from Rome I thought u were not going to impress me however u literally made my mouth drop from technique to ingredients
Love your show!
I love the small details he shares. He's always great . . .
Spectacular as usual!!
Thanks Jim! As always, it all looks fantastic. Love stuffed clams.😁
I was watching this before I figured out what to make for dinner. This is not a habit of mine - just had a busy week. Ended up with some garliky spagetti with canned clams. Made some coleslaw as well. Canned fish is a lifesaver sometimes
I recently found your videos as I get back into cooking. I have made a few of your dishes so far and they've all been excellent. I cannot wait until I can try making the clams oreganata. I managed a bar in Atlantic City back in the late '80s, and at least a couple of nights a week some coworkers and I would go to this little Italian restaurant after our shifts ended and clams oreganata was my favorite dish on the menu. I can taste them now, and it's been more than 30 years since I've had them.
I haven’t even watched this yet and I’m already drooling bc baked clams are a divine comfort food from my NYC childhood - and they’re not so easy to find elsewhere (I’ve lived in 8 US states, Asia, and I currently live in Germany). So I’m gonna make my own bc there’s always a decent seafood shop in major cities, even in landlocked (or almost landlocked) countries! Thanks so very much 😊
I hope you enjoy the baked clams and thanks for liking the videos!
Both dishes look absolutely delicious. I really enjoy all of the ingredients in these, and your techniques for getting them to turn out so nice. Thank you so much 😍🌷
Thanks very much! Really appreciate you watching my videos!
He's a good cook. Keeps it simple, no muss, no fuss. Reminds me of my Grandma's cooking. Ingredients are key.
You have done it again, wonderful recipe
Nice clam appetizers. Hey if you go down to the nautical mile they’ll give a free dozen if you buy 3 dozen. Those look tasty. Thanks
Beautiful and looks delicious ❤
I only use little necks for sauce. I like the way you do it. Thanks for the anchovy tip. Happy holidays
Much appreciated🙏 Happy holidays!
OMG I am drooling!!!
My favorite in the world. I usually make the White but this ? Is on my list.
LOVE ❤️ Great instructions…. Love your style ❣️
Thank you so much!
I love Cento products
They very good
That's what I get too.
As far as hole tomatoes I get what is the cheapest in store
They're all good 👍
Thanks my friend ❤ 😘 💕
Ur good
I always say that
Ur good 👍
OMG I feel like I've just been to church lol. This is awesomeness!!
Lol thank you!
How are you not more popular on UA-cam ? Your channel rocks !
Thanks! I really appreciate that.
Great Show and Fantastic recipes.
Thanks very much!
This looks great.
Your videos are great, so clear and easy to understand.
Thanks so much!
Brings me back to Naples... I would order shrimp instead of clams... Soooo good.
I'm doing mine with a cup of minced Portobello and lots of oregano! Going with the clams for sure, though. My favorite channel.
Thanks for liking the channel and I hope you enjoy it!
Thanks for the ideas Jim!
You got it! Thanks for watching.
Close to my recipe authentic Italian and Brooklyn N.Y.C. style. Nice Dish you Chefed Up 👌👍
Thank you! Appreciate you watching and commenting!
The good olive oil you turned me onto in just about the best that there is. Yes, it is a finishing drizzle oil. I got mine on Amazon and have have sent to my daughter for Christmas.
I love it! It's strong to cook with but I did use it for the baked clams. Great Christmas gift!
Always great
Looks delish! Thanks I’ll try this weekend
Thanks! Would love to hear how it turns out for you.
How am I just finding your channel. Love it. I always put a little corn starch in my clams or muscles so they have something to filter out of the water. I find they purge better that way.
love the quick taste - proceeds to eat a serving of it
Spoke too soon. The pasta with red clam sauce is my favorite. Looks to DIE for! ❤️❤️
Thanks again for watching the whole series! I'm with you on having a hard time choosing which dish is best.
Another awesome video!! Thank you!!
beautiful ! nicely done my friend ~
Thanks very much!
Excellent. You cook like I eat. If your son is busy I’ll taste test.
Wow one of my favorite dishes. You hit it out of the park. Crispy on top and lemony. I get tired of paying $16 for like 8 baked clams at a restaurant and it is generally mediocre at best.
Thanks! They are very expensive in restaurants. Local pizzeria had 6 for $13 the other day, lol.
Just discovered your channel. Love your dishes.
Thanks very much and welcome to the channel!
Dear Lord this looks DELICIOUS!
Thanks very much!
awesome!!!!!!!!!!
Just watched this video, and loved it. By the way, that pounding sound at your door is just me wanting to get in and gobble that linguine and scarf down those clams origanata. Love watcing your videos.
Lol. Thanks for liking the videos!
YUMMMMM ! !
Have you ever heard of purging clams overnight by adding cornmeal? I can't remember who aired it but the theory is that the class ingest the cornmeal, thus purging the sand out!
I cook mine in my wok. It makes removing clams and flipping pasta easier.
Love this video. As the new year is approaching, my goal is to try new recipes and I have this on my menu for January! Love that everything is simple, made with minimal ingredients, requires minimal equipment, and is stress free.
Thanks very much! I hope you enjoy it and would love to hear how it turns out!
@@SipandFeast Loved it! It was a great way to enjoy a cold snowy Sunday. drive.google.com/file/d/1kjbcvpBHHUm5Zv_DIQZ7HZjlebiDQcb0/view?usp=sharing
Looks great! Glad you enjoyed it!
I like that chopping board that you are using. Where did you get it and what make? Like your style!
Thank you for your wonderful videos. What cutting board are you using?
My favorite part was watching 20 minutes while you pulled out the clams one by one by one by one.
Dude, I've watched about 25 of your videos and I just want to start off by saying your dishes are top-notch and authentic. Your cooking methods are indisputable and fantastic, but your preparation; there's a lot that needs to be learned about that 😂 No disrespect whatsoever, man. I highly appreciate you sharing these Italian classics 💪
Another recipe that's very close to what I grew up with and it's excellent. One thing. I know you're working in front of a camera and that has some restrictions, but you should have mentioned when opening the clams for the oreganata, that you should work over a bowl so as not to lose any of that delicious clam juice. You left a lot on the cutting board.
Great video
Thank you!
Have you ever pre-soaked the anchovies in milk?
Which plastic (ones that go in the dishwasher please) cutting boards do you recommend?
Really any dishwasher safe one is fine. Costco always has a 3 pack on sale.
I always say to myself:,, Don't click on that video! DON'T YOU CLICK ON THAT VIDEO!!!"..... but I clicked.... 🥴🤩
No parm on the Linguine boss?
HEY BOSS YOU COOK JUST LIKE ME LOL
Another great video, thanks!
Can I make one small plea? Please don't use your chef's knife with salt to make your sliced garlic into paste! Salt is basically a rock, sized at about 50 grit, and by doing so you're bending your knife's edge 90˚ away from straight. You wouldn't use a salt block on your grill as a cutting board, right?
I keep mentioning this to the fine folks at ATK, but they ignore me.
OMG
You can tell im scared to death to make this again the white or the red, last time gritty sand.
Purged clams (mostly the ones stores will carry) will have very minimal amount of sand. But if you use wild non purged like I did, you need to purge first, and might have to strain as I did.
I swapped clams for salmon. I'm not into clams at all. Just a simple swap, 1 ingredient for another. No worries.
Missed the cheese
Nice job on this video! This would be fun for date nite. Enjoy a glass of wine as you cook. Nice looking chef.😉🍷Give him a thumbs up! Subscribe.
Thanks so much! Appreciate you watching and liking the videos!
jesus christ im so fucking hungry rn
The recipe look really good.
You look uncomfortable. Maybe pan up or pull out. You look like you keep ducking to stay in frame.
I would use fresh garlic for the second run because im betting it has sand on it. Just sayin
Metal on metal is like fingernails on a chalkboard. I had to turn the volume down! omg please stop scrapping the pan!
😢😢😢