Chris, thank you, thank you for not using too much flour!!!! Your chowder looks perfect. I’m the next state over from you and I make my chowder very similar to yours!! I hope your viewers try your recipe because they will love it!! Excellent, excellent!! Nice job, my friend!
Thanks for the video Chris. I agree that some people use too much flour. I have had so many different clam chowders here in New England😂. Bacon makes everything better.
Awesome recipe. Had some left over steamers and used those for my clams plus I just tried the Better Than Boullion clam base as my stock!! Delicious!! Thanks for sharing! ❤❤ from Vermont
I'm from long Island ny, I thinkin my chowder naturally by blending some of the ingredients at the end. Then pour back in my pot.....perfect natural thinkiner with zero flour
@@godfatherbbqitalian: Okay, thank you. I can get Cento 6.5 oz. minced canned clams. Will that do? If so, how many cans should I get to equal the same amount of clams shown on the video?
@@Faithful_Watchman Oh good, I believe I used 12 ounces in the video but it’s a matter of personal preference. But that would be the least I would use, if you like more,16 ounces which is 2 cups. Thanks! again!
a lot of corny dudes from the eastern seaboard of italian extraction posting videos with more schtick than substance. phony garbage. i clicked this video (recommended on home screen) with hesitation thinking 'here is another one'. i was wrong. i appreciate going about this properly, your food IQ is high and your judgement calls make sense to me. keep up the good work, alot of bad work out there!
Chris, thank you, thank you for not using too much flour!!!! Your chowder looks perfect. I’m the next state over from you and I make my chowder very similar to yours!! I hope your viewers try your recipe because they will love it!! Excellent, excellent!! Nice job, my friend!
Thank you, linda! Much appreciated
Thanks for the video Chris. I agree that some people use too much flour. I have had so many different clam chowders here in New England😂. Bacon makes everything better.
Thanks Mike, I agree!
Awesome recipe. Had some left over steamers and used those for my clams plus I just tried the Better Than Boullion clam base as my stock!! Delicious!! Thanks for sharing! ❤❤ from Vermont
Thank you so much, we appreciate you ❤️❤️
I'm from long Island ny, I thinkin my chowder naturally by blending some of the ingredients at the end. Then pour back in my pot.....perfect natural thinkiner with zero flour
That works!
l Love New England Clam Chowder. Thank you for sharing. Looks sooooo yummy yummy. Real great work. 💖☯️☮️🫠
Thanks so much!
Thanks for sharing! I’m going to make this recipe tonight ❤
Enjoy!!
I love New England Chowder
Yes, nothing like it!!
Thank you Denise!
Bomb Chowder buddy. Thanks for the sample.
Always looking for professional opinions! Thank you my friend.
Awesome recipe, thank you for sharing. All the best.👍👍👌👌
Thanks Mary!!
Good sneezing!
😂
Gotta be the best!
Thank you, I really appreciate it!
CAN YOU MAKE LOBSTER BISQUE AND LOBSTER ROLL ?
Possibly next season. Lobster season is over now for us. Thank you for your support!
Tried this last night. Delicious! How bout a recipe for Broccoli cheddar soup?
Awesome, yes, great suggestion!
Godfather BBQ & Italian: Can you please suggest the best canned clams to make this soup?
Cento if you can
@@godfatherbbqitalian: Okay, thank you. I can get Cento 6.5 oz. minced canned clams. Will that do? If so, how many cans should I get to equal the same amount of clams shown on the video?
@@Faithful_Watchman
Oh good, I believe I used 12 ounces in the video but it’s a matter of personal preference. But that would be the least I would use, if you like more,16 ounces which is 2 cups.
Thanks! again!
@@godfatherbbqitalian: Thank you!
@@Faithful_Watchman
my pleasure !
Any thoughts on freezing this soup?
Absolutely, just make sure it’s sealed well to prevent freezer burn
a lot of corny dudes from the eastern seaboard of italian extraction posting videos with more schtick than substance. phony garbage. i clicked this video (recommended on home screen) with hesitation thinking 'here is another one'. i was wrong. i appreciate going about this properly, your food IQ is high and your judgement calls make sense to me. keep up the good work, alot of bad work out there!
Thanks so much, I really appreciate your support and input!
Great recipe but WAY too much talking!
Thank you
You talk way toooo much, get to the point, I make a great chowder and I am not from NE, how are those Pats?
😂
Shame on you! Just another troll!