I made this recipe tonight. The most tedious part was scrubbing the clams 3 times, but worth it. Fun part was watching the clams pop. Best part, eating this amazing soup. Chef is right, I will never go back to using bottled clam juice or canned clams. It is a labor of love but so worth it. Thank you for a great video and the recipe on your website.
I was a dishwasher when I just started out. Despite being treated like trash by most of the staff it still felt like being an important part of the team. If the food needs the pan then it also needs to be cleaned. But, i am glad you understand the pain.
God bless your heart for acknowledging your dishwasher! That really shows what a fine man you are. I’ve been a spectator of commercial kitchens, with multiple chefs, hours long, thinking ‘dear God, those poor dishwashers!’ Especially when the chefs accidentally burn things. The dishwashers are unsung heroes endlessly bringing out stacks of sauté pans, saucier pans… no glory.
When I had my first job waiting in a nice family dinner restaurant. Most of us were very young but hard working. I learned very quickly that the dishwasher was, in my opinion a highly valued member of the kitchen team. It didn’t matter if your food was ready - if you did not have silverware to serve with. Our dishwasher was older mentally handicapped but very able to do the job. I truly thought it was a awful challenging dirty hot wet job. Steam, hot water, stinky, messy garbage and dish filled tubs of nasty dishes. It was a lonely job because he didn’t have another partner to work with. As a server, I worked for tips if the night was busy my money increased. For the dishwasher, he just made a very low minimum wages. It wasn’t company policy but I chose to share my tips with the dishwasher. He was blown away the 1st time I gave him some money. Everyone usually ignored him and he often had his breaks alone. I just knew in my heart that I couldn’t do my job without him. He was always very helpful and kind to me. Whenever I needed anything like soup spoons - I was the very 1st to get them. I learned a lot working in that restaurant about humans or inhuman behavior. Don’t judge someone by how they look or what job they have. Most of all be kind. 💐
Everyday I enter kitchen I hug every dish washer just to feel them they r our own .not they r just a dishwasher and poor workers. Thy don't need or ask for food they just want some respect . everytime. I think who is my friend inside kitchen they r. Not my fellow chefs . they r more than them .they will do whatever they can do for you if you show love and respect to them .
Chef Jean-Pierre, I can’t help constantly being amazed at your humanity and humility. Paying tribute to your dishwasher friend reinforces everything I’ve always known about you in the past 25 years of watching your PBS TV shows and now on youtube. Please keep making great content like this. Oh, and by the way this recipe looks absolutely delicious! A keeper for me. Félicitations pour ton succès et beaucoup d’amour!
Everyone who says " i can't cook" didn't look to chef Jean Pierre!! This is kitchen-entertainment and this is really to learn cooking. "A child can do this" . Absolute truth. Thank you for all your enthousiasm and expertise. It is an honor to be called a friend by you Chef JP. God bless. Your "friends" from the Netherlands.
One thing i like about this channel is they dont shorten or cut the video too much they will show you the start, on process and the ending of cooking … very detailed
Dear Chef, to purge the sand effectively and without too many maneuvers, in Italy we do this: for every half kilo of clams fill a glass or ceramic bowl with 1 liter of fresh water (preferably from a bottle) in which 30 g of salt will be completely dissolved. The clams must have the illusion of being in the sea, to open the valves and let the sand escape. Keep them in the bowl in a place where they remain undisturbed, cover them with a lid and in a cool place, and if it is too hot as in summer, put them in the fridge. Change the water every 2 hours, adding salt each time in the proportions included. In the case of farmed clams or lupins, 2 changes of water may be enough, if you have purchased sea clams, I also recommend a third change of water and salt, unless otherwise indicated by the trusted fish shop. Check them again one by one before sending them to the pan perhaps beating them on a piece of kitchen paper, check that no sand comes out of the valves and in this case eliminate them. It could also like out some empty clam, which did not open during the first selection phase, only for the interlocking game that is created between the two shells. Cook the clams and filter the liquid one last time through a gauze. No more sand guaranteed!
Feb 2020, I entered for the first time, Santa Cruz Boardwalk Clam chowder cook off. I made it the way you made it, short of liquor and it was amazing. I made 10 gallons (8 was required) but the people who won the competition made over 50 gallons. To win, you needed to collect tickets. But I did place 6th out of 48 in the judging. It was held 2 weeks before the shut down. Over 20,000 in attendance. Everyone who tasted my soup told me it was the best they ever had. My booth and theme was “Wrath of Klams” Star Trek with Kahn as my chef. I was way in over my head, but will never forget the great time I had with friends helping. The competition is back Feb 26-27 with amateur set for Saturday. Thanks for the vdo. 🙏💪🌏🌎🌍❤️🎥🇺🇸🖖
thank U 4 da J. Gode`n mention ! Its a team, each member counts - even frnt of da house 8^ 0 ... this is 1 of my fastest meals. Secret ingredient (beyond what Chef’s done) around here is tiny nutmeg (CT residents were called 'nutmegers’). Love ur stuff. Not just a Chef but businessman & teacher !
I was angry and agitated by a super-slow paying customer; I hate to have to run after my money and then get a lot of nonsense too. But after watching THE FINEST MOST SYMPATHETIC CHEF on the internet I'm happy again and my mood (and health) restored. A very fine recipe indeed, merci beaucoup Chef!
Watch out Food Network, this guy has everything you don't. He's funny, charming, informative and his recipes never disappoint, they come out delicious every single time I make them. When ever I have a dinner party I use his recipes and techniques and everyone always says the food is top notch and they ask for the recipes. Never had as much comments when I used recipes from the Food Network, the best compliment I got was, it's OK. When I use his recipes people are always asking for plates to take home. I'm looking forward to watching all of his videos. Great job Chief.
You are my favorite chef. I’m seventy eight and have always loved to cook. My mother taught me well. I’m sure she’s looking down on me and smiling. I’ve learned a lot from you. Thank you.
My God.... To be Frank with you JP after watching this video I couldn't stop my taste buds from going overdrive of course I couldn't make it myself..😁 so I took my wife and went to the most famous fish food restaurant in Alexandria and ordered the clam chowder plus sole menier with boiled potatoes and cream spinach with white wine. This my friend proves what your exquisite way of describing your meals does to your fans. Thank you
The thing I like most about cooking is that the Chef or Cook always has the customer or guest or friend in mind from the very moment they dream of a dish. I believe large companies can learn a lot from Chefs and Cooks. You are the best Chef Jean-Pierre!
Chef, I'm laying here on the couch with a fever and sinus infection watching you cook. Thanks for being so honest and real with your viewers. I feel better just watching you. And a piping hot bowl of that chowder sounds amazing right now!
Bonjour Jean-Pierre ! You made me so happy with this recipe. I cannot wait to make it. Please never apologize for taking time to explain what you do along with the "why and how, etc." This is what makes your show/class interesting, and why we learn a lot and we keep coming back with great pleasure. Have a great week-end my friend. - Rosalind -. ,
Absolutely! Chef is amazing! I love his recipes and his splendid teaching! I SO wish I could have worked with him before we both retired . I was a Sous Chef. What fun it would have been!
My daughter is an amazing cook, and she has forgotten more about cooking that I ever knew. But now I have convinced her to watch your channel and she loves it!! So do I, her 82-year-old dad.
Love your shows Chef. One of my tricks to get rid of small bits/sand, I use coffee paper filters. It's quick and no need for any fancy sieves. God Bless you Chef Jean-Pierre.
Thank you, thank you. Am a retired chef and have travelled thru many a kitchen, seen many styles. Your method is absolutely perfect. You have simplified a high level of cooking to a beautiful level. " Let me tell you, it's amazing ". Well done!!
I already knew you were one of the good guys. But as a former pot washer, the way you reminisced about your co-worker Juan Galdean (I applogise if i got that wrong), was very refreshing to hear. Another amzing recipe, thank you chef Jean-Pierre.
As a matter of fact, cooking is one of the ultimate multitasking thing ^^ About the rest, it seems a french/latin thing as we do like to cook (even if we are REALLY serious about it ).
@The Leopard Thank you for your comment, but I certainly never meant to use the term Chinois as a derogative word. It is indeed the name of this tool. If you search on Google this is their definition of that tool. "Chinois is French for Chinese, and it is whimsically so named because its cone shape resembles a coolie's hat." So no harms done! 💗👍
OMG Chef Jean-Pierre, you made my most favorite soup in the entire world, even more so than chili, and I am seriously drooling, ten thumbs up 😋❤ My Grandfather made the best in the world, and he was one of the first to serve it in his home baked sourdough bread bowls. I also see that you made it Manhattan style with the tomatoes, which are really good, my Grandfather called his Pacific Northwest style, with bits of flaked fresh caught salmon out of the Columbia River outside of Portland, Oregon, it made a wonderful complementary flavor with the clams.
The chowder with salmon especially here in the pnw would just add that touch to it!! Either way and no matter what you put in your chowder is always so comforting and filling
This was incredible! My wife and I made it at the end of a fast for Church. It was the best way to end it. Perfect with some homemade bread friends; for dipping and scraping the bowl.
I like to thank you Chef. You're the only one who went into detail how to cook the roux. Other just show the ingredients and how to start, but none say that you need to bring it up to a boil. That's why I always wonder why my roux has that chalky consistency.
Chef JP, we live near the ocean. We soaked the clams, mussels, and other shellfish overnight or a few hours in water before cooking them. The shellfish will spit out the sands inside their shells. There are still some leftover sands when you cook them. Your cooking is delicious. You cook so well. I enjoyed watching your vlogs and learning a lot from you. Take care and more power to you.❤❤❤
😱 This is absolutely my most favorite soup dish ever. I used to get this all of the time but the place is out of business. Chief’s instructions are as always perfect. And I love how he talks about giving the clams happiness but giving them wine and a bath 😁
Another home run, and here in Maine, we love clam chowder! The clams are almost jumping out of the Atlantic Ocean a few miles from my home! Thanks again! It's pretty funny how often I now quote you, as my family watches me cook ""It's amaaaaaaaaaaaazing.." and "A child could do it!" and "if you're cooking for vegetarians...(closeup of raised eyebrows)"...."If you don't drink alcohol....OK, don't use it...but maybe you should try it (another closeup of face)"....."ONYO!"
plus "butter is good for you friends!", and "look, look, look friends, you see?" (I do that to my wife and she laughs!) You are proof that humor is one of the key ingredients (pun intended) to making sure people learn and remember. Now, I must run and "freeze that sauce for 17 years!"
I love any kind of chowder. I like lots of butter in chowder for added flavor & emotional support. Thank you for this recipe. I will add it to my JEan Pierre binder collection.
I'm salivating so badly right now, even my cat is worried , 🤩😘🥰 I made this a long time ago but I used black shells, mussels, because with this kind of clams I ended up with soooooo much crunchy sand, I didn't use it again. Make some fresh garlic bread with oregano, olive oil, parmesan and you're in heaven. Best comfort soup for winter months, right along my Hungarian Goulash soup. Lol 😆 🤣 I should get a chinoise asap. This looked amazing.
Well I made this all I can say is wow. I have made chowder for years. But it was soup compared to yours, Chef. Absolutely incredible it was the rave everyone couldn't get enough. Well, I ran out. Thank you for showing us how to make excellent meals.
One of my favorite dishes, I had it almost every week down on Ventura Blvd, L.A. I didn’t know then that they used bacon 🤭 but I don’t feel bad about it. Now, like you said “just don’t use it.” I will prepare it with goat’s fat 😮. You’re such good man my friend. Love from Bahrain 🇧🇭🥰
I just watched two other clam chowder videos by New Englanders and then I watched this. Man, yours look the most impressive. I like the fact that you use fresh clams and make your own clam soup as opposed to others using canned stuff. And I especially love your use of wine and broth instead of water. I rarely use water myself when I cook, usually rice wine or sometimes beer. This recipe is the most time-consuming, but it's the most worth trying. Thank you so much.
Love watching chef jean Pierre. What a wonderful person. I would love to hang out and cook with this guy for days. He even shows how much he loves our country, more than a lot of people that are Americans. Stay healthy my friend.Michael Beaulieu
Love your videos and they have rekindled my love for cooking. I have also started talking to the screen when watching other UA-cam chefs and they don't start with the onion or fry the garlic too soon....
Love your videos! The only thing I would change is no tomato and no carrots and white pepper not black! Just hold on the tomatoes and carrots when making NE England clam chowder! Save it for Manhattan clam chowder!❤❤❤
This is such a delicate recipe. The simple things are the most delicious! And then he says ‘I’m measuring…’ 🎉😂Chefs know measuring by doing it for a long time. I understand!
JP, I make it almost exactly the same way, but I use a couple of leeks and one onyo. Also, wife doesn't like carrots so I skip those. It's a huge hit with the family. Thanks for all you do. You've stepped up my cooking game 100% since I've been watching.
Yes, leeks are a delicious addition to clam chowder! I'm going to try his recipe exactly the first time and then add some leeks when I make it again to see if adds anything!
Thank you for this great version of clam chowder. I made your seafood chowder which was delicious and a favorite of my family. I had enough to share with my mom and sister, and they raved about it. I so much appreciate having a source of foolproof recipes at my disposal. Chef, you are the best!!
Made As Family; Everyone loved it! Bought all the ingredients and took out to my partners parents house. His aunt was visiting, so the 5 of us spent around 2.5hrs chopping, cooking, stirring and following the video (rewinding when necessary) to make this fabulous claim chowder. Everyone agreed it was great fun and sooooo worth it. Thanks Chef Jean-Pierre :)
You always hit on recipes that I either have a fleeting experience with, or something that I KNOW I could do better than what is portrayed. In the case of the latter, it’s always method. Yours being faster. Even when this is true, I always pick up SOME insight. Thanks, so much, for your work and your superb personality. This recipe, beyond a doubt, is my ABSOLUTE FAVORITE thus far!!!!!!!!!!!!!!
Chef, I thought I already had an great clam chowder recipe......your recipe blows it away! I can smell it already and I haven't even made it yet. I'll add some butter at the end and have it with a nice white wine and some crusty bread. :-) Thanks chef!
This brings back memories to me....:) I was a chef for 30 years, I was in charge of making this soup on most places I work, I used to make like 7 variations of this soup, I remember the time the GM ask me to put tomatoes on this soup...lol.. I almost got fire and have to remake it..lol 3 ingredients I always use is tabasco, sage and bay leaves. soup looks so good, may have to make this one today..:)
Omg Chef! I made this last night 😍. Fantastic recipe! The Harvey’s Bristol Creme ( I measured carefully 😂), is now “my” secret ingredient. Best clam chowder we ever had and totally worth the effort. Thank you for the amazing recipe ❤️
Chef is hilarious. The best part when he makes soups/chowders is right at the end when he is stirring the finished product at the end, while it's still on the heat, and he's waiting for it to get to the that exact consistency he's looking for. It's like science, you can see it thicken in real time, just up to the point that it's perfect.
And while I know he has probably made and eaten this same clam chowder a thousand times over his years as a chef, he is just as excited about the results today! And just as eager to eat that first very hot bite to make sure it is perfection!
As a professional homeowner, I am also the cook, dishwasher, head waiter, and maintenance technician. That soup looks marvelous. Fresh clams are just not available for retail sale in Tucson AZ.
Chef you never "bore us" while talking during your videos. Thanks for this one. I made your beef stock and then made y0ur Onion soup with it after. Absolutely amazing soup! I've learned so much from you the past 2 years. Thanks for all your effort in posting these great cooking classes.
Cajuns call onion, celery & carrots the holy trinity. It's their base for nearly everything. Thank you Justin Wilson, God bless you and rest in peace old friend.
Don’t worry about the length of your videos. Some ppl never cooked before and need to learn especially from a great teacher and chef as yourself.
I made this recipe tonight. The most tedious part was scrubbing the clams 3 times, but worth it. Fun part was watching the clams pop. Best part, eating this amazing soup. Chef is right, I will never go back to using bottled clam juice or canned clams. It is a labor of love but so worth it. Thank you for a great video and the recipe on your website.
I was a dishwasher when I just started out. Despite being treated like trash by most of the staff it still felt like being an important part of the team. If the food needs the pan then it also needs to be cleaned. But, i am glad you understand the pain.
God bless your heart for acknowledging your dishwasher! That really shows what a fine man you are. I’ve been a spectator of commercial kitchens, with multiple chefs, hours long, thinking ‘dear God, those poor dishwashers!’ Especially when the chefs accidentally burn things. The dishwashers are unsung heroes endlessly bringing out stacks of sauté pans, saucier pans… no glory.
Num p no l l bonbbbbbbnnl
When I had my first job waiting in a nice family dinner restaurant. Most of us were very young but hard working. I learned very quickly that the dishwasher was, in my opinion a highly valued member of the kitchen team. It didn’t matter if your food was ready - if you did not have silverware to serve with. Our dishwasher was older mentally handicapped but very able to do the job. I truly thought it was a awful challenging dirty hot wet job. Steam, hot water, stinky, messy garbage and dish filled tubs of nasty dishes. It was a lonely job because he didn’t have another partner to work with. As a server, I worked for tips if the night was busy my money increased. For the dishwasher, he just made a very low minimum wages. It wasn’t company policy but I chose to share my tips with the dishwasher. He was blown away the 1st time I gave him some money. Everyone usually ignored him and he often had his breaks alone. I just knew in my heart that I couldn’t do my job without him. He was always very helpful and kind to me. Whenever I needed anything like soup spoons - I was the very 1st to get them. I learned a lot working in that restaurant about humans or inhuman behavior. Don’t judge someone by how they look or what job they have. Most of all be kind. 💐
No god we trust!
Never ever put tomatoes in clam chowder
Everyday I enter kitchen I hug every dish washer just to feel them they r our own .not they r just a dishwasher and poor workers. Thy don't need or ask for food they just want some respect . everytime. I think who is my friend inside kitchen they r. Not my fellow chefs . they r more than them .they will do whatever they can do for you if you show love and respect to them .
Once I got to the instruction of replace water with Chardonnay...
I knew this recipe was a winner 🏆
Gotta love the French.
Chef Jean-Pierre, I can’t help constantly being amazed at your humanity and humility. Paying tribute to your dishwasher friend reinforces everything I’ve always known about you in the past 25 years of watching your PBS TV shows and now on youtube. Please keep making great content like this. Oh, and by the way this recipe looks absolutely delicious! A keeper for me. Félicitations pour ton succès et beaucoup d’amour!
🙏🙏🙏❤️
Awww you two!
I am in Boston MA and can smell this 1000 miles away and 2 years later!
Everyone who says " i can't cook" didn't look to chef Jean Pierre!! This is kitchen-entertainment and this is really to learn cooking. "A child can do this" . Absolute truth. Thank you for all your enthousiasm and expertise. It is an honor to be called a friend by you Chef JP. God bless. Your "friends" from the Netherlands.
One thing i like about this channel is they dont shorten or cut the video too much they will show you the start, on process and the ending of cooking … very detailed
Dear Chef, to purge the sand effectively and without too many maneuvers, in Italy we do this:
for every half kilo of clams fill a glass or ceramic bowl with 1 liter of fresh water (preferably from a bottle) in which 30 g of salt will be completely dissolved. The clams must have the illusion of being in the sea, to open the valves and let the sand escape.
Keep them in the bowl in a place where they remain undisturbed, cover them with a lid and in a cool place, and if it is too hot as in summer, put them in the fridge. Change the water every 2 hours, adding salt each time in the proportions included.
In the case of farmed clams or lupins, 2 changes of water may be enough, if you have purchased sea clams, I also recommend a third change of water and salt, unless otherwise indicated by the trusted fish shop.
Check them again one by one before sending them to the pan perhaps beating them on a piece of kitchen paper, check that no sand comes out of the valves and in this case eliminate them. It could also like out some empty clam, which did not open during the first selection phase, only for the interlocking game that is created between the two shells.
Cook the clams and filter the liquid one last time through a gauze.
No more sand guaranteed!
Awesome advice thank you 🙏
Feb 2020, I entered for the first time, Santa Cruz Boardwalk Clam chowder cook off. I made it the way you made it, short of liquor and it was amazing. I made 10 gallons (8 was required) but the people who won the competition made over 50 gallons. To win, you needed to collect tickets. But I did place 6th out of 48 in the judging. It was held 2 weeks before the shut down. Over 20,000 in attendance. Everyone who tasted my soup told me it was the best they ever had. My booth and theme was “Wrath of Klams” Star Trek with Kahn as my chef. I was way in over my head, but will never forget the great time I had with friends helping. The competition is back Feb 26-27 with amateur set for Saturday. Thanks for the vdo. 🙏💪🌏🌎🌍❤️🎥🇺🇸🖖
I like the showcasing of multi-tasking!
Videos like this just bring me joy, besides getting better at cooking.
HIs expertise is revealed by his experiences and relatability. It is really nice to live close to fresh seafood sources.
thank U 4 da J. Gode`n mention ! Its a team, each member counts - even frnt of da house 8^ 0 ... this is 1 of my fastest meals. Secret ingredient (beyond what Chef’s done) around here is tiny nutmeg (CT residents were called 'nutmegers’). Love ur stuff. Not just a Chef but businessman & teacher !
3 careers. @ 72 y/o on Wednesday, I’m on my 4th’n final.
I was angry and agitated by a super-slow paying customer; I hate to have to run after my money and then get a lot of nonsense too. But after watching THE FINEST MOST SYMPATHETIC CHEF on the internet I'm happy again and my mood (and health) restored. A very fine recipe indeed, merci beaucoup Chef!
on the other hand, my contractor seems to hate money. six months to renovate 300 sqft. i get so much nonsense as to why he isnt taking my money.
@@guguigugu We should both cook the soup. I'm sure it will help ;-)
Watch out Food Network, this guy has everything you don't. He's funny, charming, informative and his recipes never disappoint, they come out delicious every single time I make them. When ever I have a dinner party I use his recipes and techniques and everyone always says the food is top notch and they ask for the recipes. Never had as much comments when I used recipes from the Food Network, the best compliment I got was, it's OK. When I use his recipes people are always asking for plates to take home. I'm looking forward to watching all of his videos. Great job Chief.
🙏🙏🙏❤️
You are my favorite chef. I’m seventy eight and have always loved to cook. My mother taught me well. I’m sure she’s looking down on me and smiling. I’ve learned a lot from you. Thank you.
Aww ❤
You are the best, your dishwasher was a lucky man to spend so much time with you. Thank you
My God....
To be Frank with you JP after watching this video I couldn't stop my taste buds from going overdrive of course I couldn't make it myself..😁 so I took my wife and went to the most famous fish food restaurant in Alexandria and ordered the clam chowder plus sole menier with boiled potatoes and cream spinach with white wine.
This my friend proves what your exquisite way of describing your meals does to your fans.
Thank you
I have a habit of 'liking' when I first start to watch, lest I forget. I have enjoyed every video presented on this channel
My mom's favorite soup. RIP Mom❤
The thing I like most about cooking is that the Chef or Cook always has the customer or guest or friend in mind from the very moment they dream of a dish. I believe large companies can learn a lot from Chefs and Cooks. You are the best Chef Jean-Pierre!
Chef, I'm laying here on the couch with a fever and sinus infection watching you cook. Thanks for being so honest and real with your viewers. I feel better just watching you. And a piping hot bowl of that chowder sounds amazing right now!
Not only did you make a beautiful chowder, you made my day.
Epic recipe. Thanks for not rushing, and taking on such a multi step task without regard to video length. We don't care how long the video.
Clam chowder and chef Jean Pierre? Talk about two legends in one video! 🙌🙌🙌
Chef Jean-Pierre is not only a genius, he seems like a very nice man......Pleasure to watch you Jean-Pierre....regards from Spain.
Thank you 🙏
Bonjour Jean-Pierre ! You made me so happy with this recipe. I cannot wait to make it. Please never apologize for taking time to explain what you do along with the "why and how, etc." This is what makes your show/class interesting, and why we learn a lot and we keep coming back with great pleasure. Have a great week-end my friend. - Rosalind -.
,
I totally agree! Chef Jean-Pierre makes cooking so fun, exciting, inspirational, motivational and so insightful. He's the absolute best!
How can you not love Chef John Pierre? Always so funny and entertaining and informative.
Absolutely! Chef is amazing! I love his recipes and his splendid teaching! I SO wish I could have worked with him before we both retired . I was a Sous Chef. What fun it would have been!
Its cause they would feed sand so its fine
Its cause they would feed sand so its fine
I always learn something new, as a retired chef, I love the addition of tomato, and sherry. All the best
My daughter is an amazing cook, and she has forgotten more about cooking that I ever knew. But now I have convinced her to watch your channel and she loves it!! So do I, her 82-year-old dad.
Love your shows Chef. One of my tricks to get rid of small bits/sand, I use coffee paper filters. It's quick and no need for any fancy sieves. God Bless you Chef Jean-Pierre.
🙏🙏🙏😊
AMAZING how your lessons are perfect forever … like Julia Child.
Thank you, thank you. Am a retired chef and have travelled thru many a kitchen, seen many styles. Your method is absolutely perfect. You have simplified a high level of cooking to a beautiful level.
" Let me tell you, it's amazing ".
Well done!!
Literally was thinking to myself yesterday “man I gotta learn a good clam chowder recipe”… you’re sent from the heavens chef
Looks delicious. We know his dishwasher ate good everyday. I love your recipes and videos Chef.
I already knew you were one of the good guys. But as a former pot washer, the way you reminisced about your co-worker Juan Galdean (I applogise if i got that wrong), was very refreshing to hear.
Another amzing recipe, thank you chef Jean-Pierre.
Love how Chef Jean cooks, explains and even entertains all the viewers with his witty and charm! How multitasking and the soup must be so delicious!😋💓
As a matter of fact, cooking is one of the ultimate multitasking thing ^^ About the rest, it seems a french/latin thing as we do like to cook (even if we are REALLY serious about it ).
yeah, he's good to watch if you want to learn instead of being sold something...even though he has his products in there; but it's tasteful.
Unfortunately, he used a derogatory word twice ( 6:13 and 6:25 ) to describe a chinois sieve.
@The Leopard Thank you for your comment, but I certainly never meant to use the term Chinois as a derogative word. It is indeed the name of this tool. If you search on Google this is their definition of that tool. "Chinois is French for Chinese, and it is whimsically so named because its cone shape resembles a coolie's hat." So no harms done! 💗👍
@@theleopard3310 Derogatory only in your mind. If you leave your door every morning looking to be offended, I promise you will be... in your mind.
Chef, watching you is better than watching TV. After a long day at work, watching this makes me happy. Merci.
OMG Chef Jean-Pierre, you made my most favorite soup in the entire world, even more so than chili, and I am seriously drooling, ten thumbs up 😋❤ My Grandfather made the best in the world, and he was one of the first to serve it in his home baked sourdough bread bowls. I also see that you made it Manhattan style with the tomatoes, which are really good, my Grandfather called his Pacific Northwest style, with bits of flaked fresh caught salmon out of the Columbia River outside of Portland, Oregon, it made a wonderful complementary flavor with the clams.
The chowder with salmon especially here in the pnw would just add that touch to it!! Either way and no matter what you put in your chowder is always so comforting and filling
@@dustinmckee1857 Amen, so true.
Dear God! That sounds absolutely amazing! I'm stealing that.
@@troymadison7082 Go for it, it's really amazing.
Lucky me...live close to the Pacific Ocean. our seafood so fresh and plentiful. Clam chowder is one of my favorites.
After watching this video, I am as happy as a CLAM! Merci, Chef Jean-Pierre. Vous êtes vraiment un joyau de la couronne du monde culinaire.
Thank you uncle Chef.Greetings from Turkey !
No joke: our Chef Jon is a freaking saint! He is knowing and kind. I always feel encouraged in my kitchen efforts through his instructions.:)
Thank you Jason! 😊🙏
😊
🎉
Easily the most lovable Chef ever, let alone on UA-cam. God Bless Chef John Pierre.
This was incredible! My wife and I made it at the end of a fast for Church. It was the best way to end it. Perfect with some homemade bread friends; for dipping and scraping the bowl.
04:30. I appreciated how excited he was, pulling the open clams out of the steam. Each one was a gem. That's love for cooking,!
I like to thank you Chef. You're the only one who went into detail how to cook the roux. Other just show the ingredients and how to start, but none say that you need to bring it up to a boil. That's why I always wonder why my roux has that chalky consistency.
Chef JP, we live near the ocean. We soaked the clams, mussels, and other shellfish overnight or a few hours in water before cooking them. The shellfish will spit out the sands inside their shells. There are still some leftover sands when you cook them. Your cooking is delicious. You cook so well. I enjoyed watching your vlogs and learning a lot from you. Take care and more power to you.❤❤❤
I'm happy as a clam after watching this video. Thanks a bunch for this recipe, chef. You did it again!
We used to dig for clams with my Mother-in-law while on vacation. She was a great cook but I didn’t have her recipes for everything. This is perfect.
😱 This is absolutely my most favorite soup dish ever. I used to get this all of the time but the place is out of business.
Chief’s instructions are as always perfect. And I love how he talks about giving the clams happiness but giving them wine and a bath 😁
God Bless America and Jeanne Pierre!
Another home run, and here in Maine, we love clam chowder! The clams are almost jumping out of the Atlantic Ocean a few miles from my home! Thanks again! It's pretty funny how often I now quote you, as my family watches me cook ""It's amaaaaaaaaaaaazing.." and "A child could do it!" and "if you're cooking for vegetarians...(closeup of raised eyebrows)"...."If you don't drink alcohol....OK, don't use it...but maybe you should try it (another closeup of face)"....."ONYO!"
plus "butter is good for you friends!", and "look, look, look friends, you see?" (I do that to my wife and she laughs!) You are proof that humor is one of the key ingredients (pun intended) to making sure people learn and remember. Now, I must run and "freeze that sauce for 17 years!"
LOL 😆
"CLAMS GOT LEGS!"
@@kirbyculp3449 And they know how to use them....
Measure carefully!
Amazing... I wish my Mom was still here so that I could make this for her... she loved Clam Chowder
I love any kind of chowder. I like lots of butter in chowder for added flavor & emotional support. Thank you for this recipe. I will add it to my JEan Pierre binder collection.
"for added flavor and emotional support." Hahaha i love the way you think.
Beautiful dish and a lovely tribute to your valued assistant. A cooking show that brings a tear to your eye!
🙏🙏🙏
I adore and love watching him. He is a serious yet comical chef. I am Glad he has this personality . He keep it up Chef Jean
I often use a tarragon rather than dill to give it that anise touch.
I'm salivating so badly right now, even my cat is worried , 🤩😘🥰 I made this a long time ago but I used black shells, mussels, because with this kind of clams I ended up with soooooo much crunchy sand, I didn't use it again. Make some fresh garlic bread with oregano, olive oil, parmesan and you're in heaven. Best comfort soup for winter months, right along my Hungarian Goulash soup. Lol 😆 🤣
I should get a chinoise asap. This looked amazing.
Always ⭐️⭐️⭐️⭐️⭐️ can’t go wrong with chef Pierre
I’m so glad you used fresh dill Chef.Perfect herb for any seafood.
Well I made this all I can say is wow.
I have made chowder for years. But it was soup compared to yours, Chef. Absolutely incredible it was the rave everyone couldn't get enough. Well, I ran out. Thank you for showing us how to make excellent meals.
I like how JP pays respects to the dishwasher. I started as a dishwasher...moved my way up to chef....now I'm in IT but still love cooking
I just finished a huge breakfast and this is the first video I see afterward... now I'm hungry again. Thanks, Chef. 🙂
I know what you mean! I am sitting here EATING my dinner and my mouth is saying...go buy those ingredients, we need some of that in us RIGHT NOW!
No one better than Monsieur Onyo!!
🙏🙏🙏😊
One of my favorite dishes, I had it almost every week down on Ventura Blvd, L.A. I didn’t know then that they used bacon 🤭 but I don’t feel bad about it. Now, like you said “just don’t use it.” I will prepare it with goat’s fat 😮. You’re such good man my friend. Love from Bahrain 🇧🇭🥰
I just watched two other clam chowder videos by New Englanders and then I watched this. Man, yours look the most impressive. I like the fact that you use fresh clams and make your own clam soup as opposed to others using canned stuff. And I especially love your use of wine and broth instead of water. I rarely use water myself when I cook, usually rice wine or sometimes beer. This recipe is the most time-consuming, but it's the most worth trying. Thank you so much.
"Dont wanna bore us"" That could never happen JP. You are without doubt the most entertaining chef in the World.
"Mise en place" has become a "Golden Standard" on my front lines in everything I do Chef 9:34 it's a Key to Success.
Love watching chef jean Pierre. What a wonderful person. I would love to hang out and cook with this guy for days. He even shows how much he loves our country, more than a lot of people that are Americans. Stay healthy my friend.Michael Beaulieu
You can bet on that Boune🙏🙏🇺🇸🇺🇸🇺🇸❤️
Thanks Chef JP for the tip of using wine to steam the clams. It's a world of difference.
Love your videos and they have rekindled my love for cooking. I have also started talking to the screen when watching other UA-cam chefs and they don't start with the onion or fry the garlic too soon....
You make my days! Love Clam Chowder! Us Alaskans need warm soup. I am 79 and have always measured and now not so much! LOVE YOUR CHANNEL !
Love your videos! The only thing I would change is no tomato and no carrots and white pepper not black! Just hold on the tomatoes and carrots when making NE England clam chowder! Save it for Manhattan clam chowder!❤❤❤
👍👍👍😊
This is such a delicate recipe. The simple things are the most delicious! And then he says ‘I’m measuring…’
🎉😂Chefs know measuring by doing it for a long time. I understand!
JP, I make it almost exactly the same way, but I use a couple of leeks and one onyo. Also, wife doesn't like carrots so I skip those. It's a huge hit with the family. Thanks for all you do. You've stepped up my cooking game 100% since I've been watching.
Yes, leeks are a delicious addition to clam chowder! I'm going to try his recipe exactly the first time and then add some leeks when I make it again to see if adds anything!
Nothing like a bit of humor while cooking, love it
Thank you for this great version of clam chowder. I made your seafood chowder which was delicious and a favorite of my family. I had enough to share with my mom and sister, and they raved about it. I so much appreciate having a source of foolproof recipes at my disposal. Chef, you are the best!!
Made As Family; Everyone loved it! Bought all the ingredients and took out to my partners parents house. His aunt was visiting, so the 5 of us spent around 2.5hrs chopping, cooking, stirring and following the video (rewinding when necessary) to make this fabulous claim chowder. Everyone agreed it was great fun and sooooo worth it. Thanks Chef Jean-Pierre :)
Holy Moley...I'm not going to be satisfied until we make this splendid dish..nice one Chef!
"THANK YOU, FLOUR PERSON"!!!! LOVE WATCHING CHEF SEAN-PIERRE, KINDA BRIGHTENS ONE'S MORNING. KEEP UP THE GOOD WORK.
YUM! I want a bowl or two right now! Yep, we are having clam chowder for dinner !
chef Jean-Pierre is a prime chef I am an executive chef and i love how he chef works
You always hit on recipes that I either have a fleeting experience with, or something that I KNOW I could do better than what is portrayed. In the case of the latter, it’s always method. Yours being faster.
Even when this is true, I always pick up SOME insight. Thanks, so much, for your work and your superb personality.
This recipe, beyond a doubt, is my ABSOLUTE FAVORITE thus far!!!!!!!!!!!!!!
Thank you DON I am glad you’re enjoying the channel😊
Chef, thank you. May a grace be upon your household. Amen
beautiful testimony of your old employee who passed away.
Chef, I thought I already had an great clam chowder recipe......your recipe blows it away! I can smell it already and I haven't even made it yet. I'll add some butter at the end and have it with a nice white wine and some crusty bread. :-) Thanks chef!
This brings back memories to me....:) I was a chef for 30 years, I was in charge of making this soup on most places I work, I used to make like 7 variations of this soup, I remember the time the GM ask me to put tomatoes on this soup...lol.. I almost got fire and have to remake it..lol
3 ingredients I always use is tabasco, sage and bay leaves.
soup looks so good, may have to make this one today..:)
Omg Chef! I made this last night 😍. Fantastic recipe! The Harvey’s Bristol Creme ( I measured carefully 😂), is now “my” secret ingredient. Best clam chowder we ever had and totally worth the effort. Thank you for the amazing recipe ❤️
I got all chocked up when you praised your dishwasher. What a wonderful way to honor your wonderful employee! ❤
I just saved this to watch later as I am rushing out the door. But can’t wait to make as I know it will be delicious! Thanks Chef
Ur energy is phenomenal
Chef is hilarious. The best part when he makes soups/chowders is right at the end when he is stirring the finished product at the end, while it's still on the heat, and he's waiting for it to get to the that exact consistency he's looking for. It's like science, you can see it thicken in real time, just up to the point that it's perfect.
And while I know he has probably made and eaten this same clam chowder a thousand times over his years as a chef, he is just as excited about the results today! And just as eager to eat that first very hot bite to make sure it is perfection!
As a professional homeowner, I am also the cook, dishwasher, head waiter, and maintenance technician.
That soup looks marvelous. Fresh clams are just not available for retail sale in Tucson AZ.
What an awesome video. Great food and a chef who had fun cooking
Chef you never "bore us" while talking during your videos. Thanks for this one. I made your beef stock and then made y0ur Onion soup with it after. Absolutely amazing soup! I've learned so much from you the past 2 years. Thanks for all your effort in posting these great cooking classes.
It's so incredibly hard to find a clam chowder recipe that doesn't come out of a can these days. Thanks so much!
Cajuns call onion, celery & carrots the holy trinity. It's their base for nearly everything. Thank you Justin Wilson, God bless you and rest in peace old friend.
The Cajun Holy Trinity is onion, celery, and green bell peppers.
Onion, celery, carrots is a soffritto/mirepoix.
@@gregalburl777 YES! It was my error. I watched Justin for as many episodes he had. Absolutely loved the guy.
I'm going to definitely make this. My kids are gone at college so it's just my wife and I but this would be a perfect cold evening chowder.