Lived my life in the Canadian maritimes, and you get to appreciate great taste from what the sea offers. So many good recipes, and they are all unique, and to die for.😍
Decent. Good work. Wife hates seafood so I have to make this when she's away. I cook mussels and onions to make the stock, and then remove. Potatoes (and then mashed) to make the "gravy" and then add the chopped seafood back, along with shrimp and white fish. Super easy and no dairy. Not as good as yours, but no lobster needed. 🙂
I like the idea of a thick chowder using a portion of the potatoes, mashed, to thicken. Too, I think I'll use 1 1/2 L of clam juice and 1/2 L of dry white (French) vermouth. The saved wine used to steam mussels provencal would be another idea to replace stock. Really enjoyed the way you talked clearly, explaining each step. Did surprise with the pre-cooked potatoes. Not mentioned in the recipe either. Still a good idea as the potato water would also also help thicken the chowder
Thanks Chef. Great video and really well explained. I’m making some tonight for friends but will use my Thermomix. Will add extra stuff you suggested 👍. Thanks again 🇦🇺🇨🇦
@@isay207 i can’t tell where you live, so suggest you google ‘lobster paste’. You could probably also make your own version by using some lobster meat. That’s been pulverized in a food processor and add a little bit of seasonings such as a little paprika or something like that. There’s probably also some recipes to make your own official “lobster paste”.
@@glenysthomson5955 I use potato starch mixed with a little water for thickening towards the end of the cooking after I put in the cream. I like a thick chowder, most of the recipes I see on UA-cam are too thin for me. I’m on the East Coast, New Brunswick, a lot of restaurants here feature chowder on their menu. However not all do a thick chowder so I always ask before ordering.
@@thebeachsidegardener8805 Mine is very thick. Loads of classic but I thicken with good mashed potatoes. I ofcourse have the usual diced potatoes but the cream, butter in the mashed potatoes lend more flavor. You are on the right track though. Once lived in New Brunswich, now beside the Pacific all my best to you. I miss lobster rolls !
Northern Ontario here. I fell in love with East Coast cooking when I was stationed over there.
Great to see a master chef talk though things.
Lived my life in the Canadian maritimes, and you get to appreciate great taste from what the sea offers. So many good recipes, and they are all unique, and to die for.😍
Excellent! Easy make for one or two people. Thank you for a great presentation.
Looks delicious. Thank you for sharing.
Decent. Good work. Wife hates seafood so I have to make this when she's away. I cook mussels and onions to make the stock, and then remove. Potatoes (and then mashed) to make the "gravy" and then add the chopped seafood back, along with shrimp and white fish. Super easy and no dairy. Not as good as yours, but no lobster needed. 🙂
I like the idea of a thick chowder using a portion of the potatoes, mashed, to thicken. Too, I think I'll use 1 1/2 L of clam juice and 1/2 L of dry white (French) vermouth. The saved wine used to steam mussels provencal would be another idea to replace stock. Really enjoyed the way you talked clearly, explaining each step. Did surprise with the pre-cooked potatoes. Not mentioned in the recipe either. Still a good idea as the potato water would also also help thicken the chowder
Love it greetings from Australia 🇦🇺👍
Ooohh..just found this channel! Can't wait to try this recipe
Lovely presentation...
Thank You...❤
Thanks Chef. Great video and really well explained. I’m making some tonight for friends but will use my Thermomix. Will add extra stuff you suggested 👍. Thanks again 🇦🇺🇨🇦
Wow amazing from Craig in comandel nz I will give that ago tomorrow looks tasty
Thank You ❤
Try cleaning out the sand from the clams 1st before cooking it...there's nothing worse than biting into the sandy grit & the clam at the same time.
Add a little lobster paste to the broth at the beginning and it adds so much flavour to the broth and everything you cook in it!
Where fo you get that
@@isay207 i can’t tell where you live, so suggest you google ‘lobster paste’. You could probably also make your own version by using some lobster meat. That’s been pulverized in a food processor and add a little bit of seasonings such as a little paprika or something like that. There’s probably also some recipes to make your own official “lobster paste”.
I'll get its banging... Good recipe
👍👍
Store bought fish stock is horrible please don't buy it
All the you tube chefs use flour. True coastal natives going back hundreds of years never use flour. Or carrots or celery for that matter.
What do they use
You are so right. I taught cooking for 8 years. I thicken my chowder with ingredients not flour.
Who cares bro it still tastes good they cooked in a pot over an open fire too 🥺
@@glenysthomson5955 I use potato starch mixed with a little water for thickening towards the end of the cooking after I put in the cream. I like a thick chowder, most of the recipes I see on UA-cam are too thin for me. I’m on the East Coast, New Brunswick, a lot of restaurants here feature chowder on their menu. However not all do a thick chowder so I always ask before ordering.
@@thebeachsidegardener8805 Mine is very thick. Loads of classic but I thicken with good mashed potatoes. I ofcourse have the usual diced potatoes but the cream, butter in the mashed potatoes lend more flavor. You are on the right track though. Once lived in New Brunswich, now beside the Pacific all my best to you. I miss lobster rolls !
Again AMAZING , I dont think so , AND WHO ARE WE ? ANOTHER ANNOYING WANNA- BE