I love how he goes through the ingredients' cleaning process. Not many videos do that and it's easily overlooked and underrated by people who aren't familiar to cooking. I've seen ingredients ruined by how people clean them, so it's definitely an important thing.
Being a chef myself, I much prefer this type of TH-cam channel, by real chef's, not rank amateurs pretending to be chef's, or purists that will scoff at using substitute ingredients like pancetta or bacon instead of guanciale or boxed pasta over fresh. And the videos are interesting to watch, rather than seeming like they are just Instructions.
Looks delicious ! I know the butter doesn’t belong in the classic recipe, but I agree it adds a special dimension to the dish. Lemon juice ? … not on my clams … rather with my shrimp.
When I lived in Seattle, we had a private beach available to us year round. At low tide we'd go down and "hunt" for clams. within an hour we had at least a couple of dozen that were going to be BBQ'ed. However, at least half were set aside for clams and pasta. We always put the clams in a bucket with fresh water and a cup or so of oatmeal. This caused the clams to "throw up" their stomachs resulting in in cleaned out clams. From there it was either on to the BBQ or cut up and into the pasta sauce
I too hate people who break their pasta. Normally they say, "I need to do that so it will fit in the pot." For me pasta is supposed to be twirled on your fork and slurped. I learned from my mother the good German she was. I dated a girl once who even if the pasta was broken she would still cut it. And all she would eat would be angel hair. Anytime we had pasta the sound we heard was not thunder. It was all those Italian grandmothers and my mother rolling over in their graves.
Wow Chef Frank, I us to rinse my parsley on the sink by running water over it, but the way you cleaning the parsley is far better. Thanks for the great tip✌
No need to sneak it in, Chef! Butter absolutely **does** make it better!!! 💜💜💜 This was one of my father's favorite dishes (God rest his soul), and he taught me how to cook it before I was tall enough to see into the stock pot. Always a family favorite, it's perfect for a summer seafood celebration!!! 💜💜💜 Speaking of celebration, I'm sure I'm not alone in eagerly anticipating your celebratory episode when you hit 100,000 subscribers here soon!!! 🎉🎉🎉 Will you bake another cake???
Thanks for the love and support. Food in my life always brings me back to a time, place, person or feeling. Can you get clams where you are in Albaina? Not sure what I am doing for 100k yet. Be well.
@@ProtoCookswithChefFrank Time, place, person, AND feeling! YES, exactly this!!! 💜💜💜 Clams aren't big on this side of the Adriatic, but I'm thankful that we have fresh mussels galore! Until next week. 😊
Had a serving of clams at a real good restaurant once. They were my appetizer. A couple of them didn't open and the server wanted to know if I wanted her to take them back to open them and I told her no, they were dead and not for eating. Besides I needed to save room for my main meal. Was having the surf and turf for two. Steak and a one lb. lobster tail. And my wife was alergic to shell fish.
My number one favourite meal. I've never used butter in my recipe, but I'll give it a go. Could you do a recipe using canned clams? Good, fersh ones are hard to come by at times. Thanks.
This made me miss New Jersey, I haven't seen a bag of clams since living in Las Vegas. I mean a can is alright, but fresh is so much better. Is it wrong that I had Parm on the finished plate?
Shellfish aren't necessarily traditionally served with dairy. But I'm a firm believer in the idea that no good thing was ever created without breaking tradition. If we only made things the way they're supposed to be made, we'd still be eating unseasoned mammoth cooked on an open fire.
@@jackcarter2767 pues me alegro por eso jajaja Es que entiendo y puedo traducir perfectamente el inglés (hasta hablado, que es un poco más complicado), pero por lo general no me sale decir una sola palabra bien 😅😂
I love how he goes through the ingredients' cleaning process. Not many videos do that and it's easily overlooked and underrated by people who aren't familiar to cooking. I've seen ingredients ruined by how people clean them, so it's definitely an important thing.
I like that he showed to clean the parsley. I've bought fresh parsley at the store and never gave it a thought. I will know better.
Chef Frank TH-cam notification? I don't think I've moved faster in my life
Chef Frank making clam sauce:
"Okay, so the first thing we have to do is get our diving equipment."
Chef Frank only uses clams he has harvested and cultivated himself from his own beach that he has been developing for 28 years for the right flavor
Still waiting for him to cook with beer. But yeah, this'll make me hungry as hell.
Maybe he'll make some beer and cheddar soup for this year's Octoberfest.
Anyone have any idea how this would be if you used beer and not wine? Maybe Guinness? Italian Irish fusion. lol
I literally bought 3 pounds of cockles today to make this recipe. Gonna watch Chef Frank to review some technique and learn his special tricks too.
How did it turn out?
Being a chef myself, I much prefer this type of TH-cam channel, by real chef's, not rank amateurs pretending to be chef's, or purists that will scoff at using substitute ingredients like pancetta or bacon instead of guanciale or boxed pasta over fresh. And the videos are interesting to watch, rather than seeming like they are just Instructions.
When Chef Frank isn't making videos he is splicing genes together to make tastier clams.
Nearly at the 100K mark! Well-deserved ☆ Always appreciate the tutorials because you explain rationale and the why behind technique.
Looks delicious ! I know the butter doesn’t belong in the classic recipe, but I agree it adds a special dimension to the dish. Lemon juice ? … not on my clams … rather with my shrimp.
When I lived in Seattle, we had a private beach available to us year round. At low tide we'd go down and "hunt" for clams. within an hour we had at least a couple of dozen that were going to be BBQ'ed. However, at least half were set aside for clams and pasta. We always put the clams in a bucket with fresh water and a cup or so of oatmeal. This caused the clams to "throw up" their stomachs resulting in in cleaned out clams. From there it was either on to the BBQ or cut up and into the pasta sauce
Thanks for showing all the cleaning process. Could you show how to make something that has lots of vegetables?
I too hate people who break their pasta. Normally they say, "I need to do that so it will fit in the pot." For me pasta is supposed to be twirled on your fork and slurped. I learned from my mother the good German she was. I dated a girl once who even if the pasta was broken she would still cut it. And all she would eat would be angel hair. Anytime we had pasta the sound we heard was not thunder. It was all those Italian grandmothers and my mother rolling over in their graves.
YES! I was hoping you would make this dish. I know what I’m making tonight for dinner. 😋
La Vielle Ferme! ("The Old Farm")... red, white or rose, the best damn value in the liquor store.
Wow Chef Frank, I us to rinse my parsley on the sink by running water over it, but the way you cleaning the parsley is far better. Thanks for the great tip✌
No need to sneak it in, Chef! Butter absolutely **does** make it better!!! 💜💜💜 This was one of my father's favorite dishes (God rest his soul), and he taught me how to cook it before I was tall enough to see into the stock pot. Always a family favorite, it's perfect for a summer seafood celebration!!! 💜💜💜 Speaking of celebration, I'm sure I'm not alone in eagerly anticipating your celebratory episode when you hit 100,000 subscribers here soon!!! 🎉🎉🎉 Will you bake another cake???
Thanks for the love and support. Food in my life always brings me back to a time, place, person or feeling. Can you get clams where you are in Albaina? Not sure what I am doing for 100k yet. Be well.
@@ProtoCookswithChefFrank Time, place, person, AND feeling! YES, exactly this!!! 💜💜💜 Clams aren't big on this side of the Adriatic, but I'm thankful that we have fresh mussels galore! Until next week. 😊
Enjoyed this video. Think I'll make this tomorrow night for Christmas Eve. Thanks for the inspiration.
Merry Christmas 🎄
Another easy and simple dish from you chef, i’m gonna try it soon, thank you for the recipe 👏🏼👏🏼👏🏼😁
Salt : 15 grams per litre for the pasta water.
The two dislikes were from those discarded clams.
all hail Chef Frank prime human
8:15: Seems prudent to over buy the number of clams you buy in case there are any duds.
Had a serving of clams at a real good restaurant once. They were my appetizer. A couple of them didn't open and the server wanted to know if I wanted her to take them back to open them and I told her no, they were dead and not for eating. Besides I needed to save room for my main meal. Was having the surf and turf for two. Steak and a one lb. lobster tail. And my wife was alergic to shell fish.
My number one favourite meal. I've never used butter in my recipe, but I'll give it a go. Could you do a recipe using canned clams? Good, fersh ones are hard to come by at times. Thanks.
Agreed with no shells in the dish , may be a few for presentation
Can a brother get even a tiny sprinkle of parm??? (just kidding. Super video and one of my favorite dishes!)
Looks so good
Making this Thursday. Can't wait!!!
Chef Frank you are the best!
although i dont like the overuse of oil in your video you are still my favorite chef out there.
brilliant
Kinda like aglio e olio plus clams! I'm sure this will be great, I already love aglio e olio.
This made me miss New Jersey, I haven't seen a bag of clams since living in Las Vegas. I mean a can is alright, but fresh is so much better. Is it wrong that I had Parm on the finished plate?
Shellfish aren't necessarily traditionally served with dairy. But I'm a firm believer in the idea that no good thing was ever created without breaking tradition. If we only made things the way they're supposed to be made, we'd still be eating unseasoned mammoth cooked on an open fire.
Omg! To me, parm is essential!! 😜
Easy and simple dish..But absolutely Delicious
I like to have lots of whole clams too
I'd like to see Franks take on Sunday Sauce or as some call it "Sunday Gravy"
Love your kitchen a d technique
I love this channel, my english is horrible (sorry, i'm from spain hahaha), but i really like it ❤
amigo, lo dijste todo perfecto. :)
@@jackcarter2767 pues me alegro por eso jajaja
Es que entiendo y puedo traducir perfectamente el inglés (hasta hablado, que es un poco más complicado), pero por lo general no me sale decir una sola palabra bien 😅😂
I make this often. But!! I've started to add eaten egg yolk at the end like carbonara. I like it creamy.
for the Bottom statement: To give you source more volume and more flavor
Sacrificial garlic, AKA, the semi-crispy garlic the chef eats while waiting for everything else to finish cooking.
I'm with you. I like it with angel hair or vermicelli.
Am I the only one who likes parmesano reggiano on their pasta with clam sauce?
Im happy to see your post(s)
Oh man, I am SO making this!
SANDY CLAMS! YESSSSSSSS!
I thought I was the only one who pick clams out of their shell.
There are never enough clams when you keep them in the shell
Another awesome video!
Hmm, based off my previous experiences after eating a big plate of linguini and clams, I assumed a couple crushed up ambiens were part of the recipe.
Chef Frank what do you think if we add so the Sause some anchovies and can clams????
or shrimp tails!
DELICIOUS 🤤🤤
Too bad I can’t get fresh clams where I live. Guess I’ll have to use the canned ones
It'll still be good!!!
Frank, Ramen?
In the fall. Definitely.
Make sure you have enough liquid because ramen soaks it up and then it’s dry after you serve it. Had that happen to me at my last party.
Still waiting on chef Frank to throw the
“Fuggedda bout it” in there 😊
I'm kanda surprised that Chef Frank doesn't remove the sand inside the clam before cooking...
I just don't like a lot of heat in my food. Is there a substitute that isn't as fiery?
Skip the chili
Thank you!
That's pure, but no parmesan?!
I like cheese on it.
I actually forgot that it was a spaghetti dish and not just a clam sauce, haha
You definitely don't want sandy clams
Where's the clam sauuuuce?!?
1st and did you grow your own wheat?
I think he grows his own yeast
@@derptower nah he used boxed stuff today, bet he's growing his wheat for the next pasta vid.
Love vid but not much for a recipe with recommended volumes, etc. Remember, this is for beginners, not seasoned chefs such as yourself.
Noted!
Highly disappointed, he didn't make his own pasta
th-cam.com/video/VScOE3S-jxE/w-d-xo.html 😅