The pandemic was pure medical tyranny if you went to a hospital they basically killed you. If you didn't they convinced you to poison yourself with vaccine via TellLieVision 🤦 Darwinism baby 🍻
So sorry for your loss. My brother passed a week ago. Heart failure at 53 I understand what your family is going through. Learned a lot from your Dads channel. Class act guy. He will live on through his recipes he left us on TH-cam. God bless your family. Best wishes to you girls.
@@miramira5052 I saw a TH-cam post of his daughters thanking all subscribers to his channel and telling of their fathers passing, I believe heart issues. I believe it was in the fall of 2021. Great guy no nonsense approach to some great recipes and techniques.
Seriously, how can you not love Jack? I love his blast furnace burners, his fire-proof fingers and even his wobbly cutting board. Must have come off the hull of an old whaling boat or something.
BEST WHITE CLAM SAUCE RECIPE EVER. I tried many different recipes for a classic white clam sauce and in my opinion, this is the best by far. I must have cooked at least 50 of these dinners for my guest and family. No complaints so far.Thank you for posting.
Rest easy Jack. You made so many happy and gave us the best recipes. You are truly missed. Bought a box of spaghetti and a can of clams today.. will be making this tomorrow
Chef Jack , just served my family this for a light sunday dinner. Wonderful!!! So tasty. I had Trader Joe's spinach and chive linguini in my pasta pantry and used it. Thank you so much. You're a great American chef. My dinners are delicious now, thats the feedback i get.
I am sorry for your loss. Jack was and still is a real blessing. I can't count how many people I told about Jack and his cooking. Every time I saw him cooking I felt hungry and wanted to run to the kitchen to make his recipes.
Cooked this up and it was great. The flour and mixing some of the sauce with the pasta in a hot skillet coated the pasta perfectly. I deglazed with coconut rum because I didn't have white wine. Didn't hurt it a bit.
My clam sauce is light, winey, and lemony. This tastes more like some sort of stroganoff! Maybe it is because of the chicken stock and flour. I LOVED IT, and I can still taste it in my tummy. This is going on my regular rotation!!!
@@sherry866 Sadly this chef passed away. He was a wonderful man and an unbelievable chef and was only making this for a friend. Jack also used the freshest ingredients possible and always charged a fair price
Thank you, Jack. I have made this recipe about 6 times now and every time I get a little bit better. It is always well received and is a family and friends favorite. Man, I like your style!
Thank You Lisa, Glad you like the videos, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
OMG! Im in love 🥰 ! I have watched Giada, Rachel, Emeril and other top chefs make this dish.. Yours is the BEST and you make it look sooo easy too! I love your trick with the sprinkling of flour.. And the Red Onions! WOW 😮.. Im making this dish tomorrow for my Brother, Son, Niece, etc.. I can’t wait to see how mine.comes out? Your love for the Art of cooking really shows..i love a man with passion! Thank you so much for this! Gonna subscribe.. 😘🙏💕💋🥰
After watching so many of your recipes I am beginning to understand your confidence (which is how you make it look so easy) is that you go boldly into your recipe whether it's the first time or the ten thousandth time! You go boldly or not at all. I may not have your knowledge with ingredients but after watching you I feel I can experiment! I am going to adapt this VERY same recipe with LIVE muscles! WISH ME LUCK!
Jack you are one of the best Chef's in America! I love the heart and inspiration you put into everything you create! Thanks for this my friend. Albert Grande
Made this tonight and it was fantastic. I used a touch of fresh thyme instead of basil as that’s what I had and someone here suggested it. And I added a splash of half and half. Awesome recipe. I used a metric shit-ton of garlic like jack did. Holy garlicky awesomeness!
After looking at several ways to make this dish I went with this one and it was better that any restaurant near me. We loved it so much I want to make it again and I thought I had saved the recipe but i didn't. (Little panic) But I found this video again and i have subscribed and saved it. Great Recipe we love it.
This is honest food for a reasonable price. It's for hard working people to reload the battery, it will keep you warm on cold days and it simply tastes good. You can't get full on fancy. So personally, I don't care what these armchair chefs or angry Italians have to say. Stuff tastes well enough as is, and that's all that matters really.
I’m so glad these videos are dropping again. I miss Jack. I feel very sad I didn’t get the chance to meet him. I would have loved to spend a day hanging out in the kitchen and “Cooked with the Blues”! ❤
What a great guy! Reminds me of my Dad, at age 57,(lot's of things remind me of my Dad recently). There are so many memories and thing's I could have said, this was one of his favorite dishes he would make for us. Just a great guy, my Dad, yeah, I'm tearing up right now thinking of him, I miss my father dearly. Spend time with your parents, don't be like me and be too busy and loose the time to say goodbye to your beloved. I'm that guy, thought he would be around forever, one day your parents are gone, and you are left alone.
So much fun watching pros at work. Great tip on using the flour and making a quick roux...never thought of that. Dohh. I was about 75% there on this on my own. I like the imported canned clams from the specialty shop better than the mass market version. Better flavor, no gritty bits of shell or whatever. Worth the extra money. Thanks for vid.
Omg, I just made this and the only difference was that I used whole wheat organic pasta. It is so delicious and very easy to do for people who don't usually cook. Quick too!!! Done in less than 20 minutes. Delicious!!!! Thanks chef!!
Love It! Almost like mine the Brooklyn NYC way. One thing about your cooking you keep it old school. The old stainless steel skillets etc no fancy pots etc
I like the looks of this and intend to try it. Strengthening it with chicken stock is an attractive feature, and thickening with a bit of flour makes the texture more pleasing.
What recipe ?? He popped open a Walmart can and added flour !!! What are his customers paying for, a can of CRAP !! No Fresh clams, just butter onions, and knowing him, its jarred garlic from the dollar store !! He should be ashamed charging customers for canned crap. Your wife was Right NOT TO BOTHER WITH THIS GUY'S SO-CALLED RECIPE, IT'S LAUGHABLE !! Cheers 😊
Seen a few recipes of this dish on TH-cam. Not everyone want to buy fresh clams. Great recipe. This one is different and better than the rest in my opinion. The red onion, the flour which thicken up the sauce, and the chicken broth is a great addition that i haven't seen from the rest. Flavor country here in this economic dish. The green onion doesn't do anything for me, but i can leave it out.
That is pretty similar to the clam sauce I already make at home. Never used the chicken stock before but I always have it in the house so I'll try some next time. Looks amazing though!
Tip : If you can find these in your neck of the woods I highly recommend using lamonica chopped sea clams. They make the best clams for either red or white clam sauce. worth the investment. Enjoy!!
![วันเกิดเธอ (TO YOU) - PHUWIN [ OFFICIAL MV ]](http://i.ytimg.com/vi/_ROx1Bj3T0Y/mqdefault.jpg)
Sad to learn Chef Jack passed away in May 2021. RIP Chef. Thank you for the legacy of your TH-cam recipes.
How said
I didn't think he would make it thru the pandemic. RIP
his recipe will live on at least in my house
He had a restaurant didn’t he? I always wanted to go.
The pandemic was pure medical tyranny if you went to a hospital they basically killed you. If you didn't they convinced you to poison yourself with vaccine via TellLieVision 🤦 Darwinism baby 🍻
So sorry for your loss. My brother passed a week ago. Heart failure at 53
I understand what your family is going through. Learned a lot from your Dads channel. Class act guy. He will live on through his recipes he left us on TH-cam. God bless your family. Best wishes to you girls.
What hepend to him please,how do you know?
@@miramira5052 I saw a TH-cam post of his daughters thanking all subscribers to his channel and telling of their fathers passing, I believe heart issues. I believe it was in the fall of 2021. Great guy no nonsense approach to some great recipes and techniques.
Jack's range burners have 2 settings- off, and blast furnace. Love it!
My shit would be blackened, "Everytime!!!"
It would be Cajun clam sauce the black parts are a uncrushed black pepper flakes garnish 😂😂😂
thats restaurant burners in gen
eral
I thought this was a 'how to melt lead to cast bullets' video when I saw the flame.........
😂😂😂
Seriously, how can you not love Jack? I love his blast furnace burners, his fire-proof fingers and even his wobbly cutting board. Must have come off the hull of an old whaling boat or something.
When I need a lift, I turn to Daddy Jack. It's not the recipes. It's watching him cook. He lifts the spirit. So thankful!
BEST WHITE CLAM SAUCE RECIPE EVER. I tried many different recipes for a classic white clam sauce and in my opinion, this is the best by far. I must have cooked at least 50 of these dinners for my guest and family. No complaints so far.Thank you for posting.
I will truly miss this man. Thank you for showing me so much. Love you pal!
I made this at home and it was absolutely delicious. Thanks Jack.
watching you cook restores my faith in humanity! i love you man!
RIP big guy..thanks for making my life delicious. #Legend
I love all of Chefs videos.
I made this today and the wine with all the married flavors with the clams was excellent. RIP Daddy Jack you are missed.
I made this in about 10 minutes, its freaking delicious. Graci!
Always trust the big chef you know the food is going to be good. Bellissimo!
You seen his package?
I agree !!
Rest easy Jack. You made so many happy and gave us the best recipes. You are truly missed. Bought a box of spaghetti and a can of clams today.. will be making this tomorrow
It looks so good I can almost smell it. Bob is lucky since he gets to eat it.
I have tried this recipe many times...wouldn't change a thing...thumbs up
Have to try it with home made noodles.
god bless RIP, YOUR WORK WILL LIVE ON!
Chef Jack , just served my family this for a light sunday dinner. Wonderful!!! So tasty. I had Trader Joe's spinach and chive linguini in my pasta pantry and used it. Thank you so much. You're a great American chef. My dinners are delicious now, thats the feedback i get.
Oooh, never heard of spinach and chive pasta…..YUMMMM
I am sorry for your loss. Jack was and still is a real blessing. I can't count how many people I told about Jack and his cooking. Every time I saw him cooking I felt hungry and wanted to run to the kitchen to make his recipes.
Jack is a wonderful cook. This man could cook an old shoe and make it look good.
Cooked this up and it was great. The flour and mixing some of the sauce with the pasta in a hot skillet coated the pasta perfectly. I deglazed with coconut rum because I didn't have white wine. Didn't hurt it a bit.
Thank you for taking the time to post this awesome recipe!
My clam sauce is light, winey, and lemony. This tastes more like some sort of stroganoff! Maybe it is because of the chicken stock and flour. I LOVED IT, and I can still taste it in my tummy. This is going on my regular rotation!!!
I love linguini with fresh clams but this is the way my mom used to make it and I've never seen anyone else cook it this way. Yum!
@@sherry866 who days he's selling that in his restaurant?
@@sherry866 Sadly this chef passed away. He was a wonderful man and an unbelievable chef and was only making this for a friend. Jack also used the freshest ingredients possible and always charged a fair price
Thank you, Jack. I have made this recipe about 6 times now and every time I get a little bit better. It is always well received and is a family and friends favorite. Man, I like your style!
Thank You Lisa, Glad you like the videos, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
That looks beautiful. 😊 ........... RIP Daddy Jack.😥
Made this tonight-wow!! Added lemon juice & a little bit of 1/2 and 1/2. It was amazing
Couldn’t imagine no lemon juice in it. I use any citrus zest and juice in dishes like this. Even a bit of orange for a sweet scampi.
Mark D. Ehlke agreed! Try it with lemon juice & a little cream. I’ve made it many times, so good
Chef! Where have you been all my life! You are top notch my friend. Thanks for posting! Joe
Followed the steps you showed in the video and it came out amazing. Thanks Daddy Jack. Your legacy lives on.
Hubby and I went to Italy for our 40th and I FELL IN LOVE WITH CLAMS AND PASTA! Thankyou for the recipie!
Always great videos. I watched Daddy Jack many years. God bless your family.
Love this guy, genuine cooking with love.
Really good recipe. I made my own version using this recipe and sip and feast’s recipe (addition of anchovies). My modified version was delish!
Simply the best on TH-cam here. It’s delicious fast and EASY. Thank you
OMG! Im in love 🥰 ! I have watched Giada, Rachel, Emeril and other top chefs make this dish.. Yours is the BEST and you make it look sooo easy too! I love your trick with the sprinkling of flour.. And the Red Onions! WOW 😮.. Im making this dish tomorrow for my Brother, Son, Niece, etc.. I can’t wait to see how mine.comes out? Your love for the Art of cooking really shows..i love a man with passion! Thank you so much for this! Gonna subscribe.. 😘🙏💕💋🥰
Thanks Daddy Jack . R.I.P. ❤️
After watching so many of your recipes I am beginning to understand your confidence (which is how you make it look so easy) is that you go boldly into your recipe whether it's the first time or the ten thousandth time! You go boldly or not at all. I may not have your knowledge with ingredients but after watching you I feel I can experiment!
I am going to adapt this VERY same recipe with LIVE muscles! WISH ME LUCK!
Yeah you got it, this is the way; with flourish.
Jack you are one of the best Chef's in America! I love the heart and inspiration you put into everything you create! Thanks for this my friend. Albert Grande
Made this tonight and it was fantastic. I used a touch of fresh thyme instead of basil as that’s what I had and someone here suggested it. And I added a splash of half and half. Awesome recipe. I used a metric shit-ton of garlic like jack did. Holy garlicky awesomeness!
I’ve been watching a few of the clam recipes and his is the best one! Rip thank you for this!
After looking at several ways to make this dish I went with this one and it was better that any restaurant near me. We loved it so much I want to make it again and I thought I had saved the recipe but i didn't. (Little panic) But I found this video again and i have subscribed and saved it. Great Recipe we love it.
Italians make the best food I swear. I love the big portion too.
I'm gonna try this recipe. Thanks👌
I made this last night it was very good thank you.
Sunday dinner is not the same without you man. God bless
This is honest food for a reasonable price. It's for hard working people to reload the battery, it will keep you warm on cold days and it simply tastes good. You can't get full on fancy. So personally, I don't care what these armchair chefs or angry Italians have to say. Stuff tastes well enough as is, and that's all that matters really.
I mean it's pretty fancy though
Doesn't get any better than this. A real chef!
Made this tonight. I added some quartered raw scallops at the same time as the canned clams. That was a nice addition.
I’m so glad these videos are dropping again. I miss Jack. I feel very sad I didn’t get the chance to meet him. I would have loved to spend a day hanging out in the kitchen and “Cooked with the Blues”! ❤
This was fantastic & easy. I didn't have white wine or Parmesan, substituted lemon juice. 2 tablespoons. Really great, will make again.
Never Cheese.
Anthony
This looks excellent!
What a great guy!
Reminds me of my Dad, at age 57,(lot's of things remind me of my Dad recently).
There are so many memories and thing's I could have said, this was one of his favorite dishes he would make for us.
Just a great guy, my Dad, yeah, I'm tearing up right now thinking of him, I miss my father dearly.
Spend time with your parents, don't be like me and be too busy and loose the time to say goodbye to your beloved.
I'm that guy, thought he would be around forever, one day your parents are gone, and you are left alone.
That's similar to the way my grandmother made it! 😍Great job. Looks Delicious 💯💯💯
So much fun watching pros at work. Great tip on using the flour and making a quick roux...never thought of that. Dohh. I was about 75% there on this on my own. I like the imported canned clams from the specialty shop better than the mass market version. Better flavor, no gritty bits of shell or whatever. Worth the extra money. Thanks for vid.
Very close to how I'm preparing ours tonight. Thanks for the refresher course.
Amazing! Going to try that. I need to have a shot of lemon juice in my linguine though.
I’m going to make this. I like the use of the chicken broth, white wine of course and the flour, so no need for cream.
Omg, I just made this and the only difference was that I used whole wheat organic pasta. It is so delicious and very easy to do for people who don't usually cook. Quick too!!! Done in less than 20 minutes. Delicious!!!! Thanks chef!!
Still missed and loved!
I have been putting this recipe off since the first lockdown! I’m going to try it this weekend!! Rest in peace Chef Jack!
Love It! Almost like mine the Brooklyn NYC way. One thing about your cooking you keep it old school. The old stainless steel skillets etc no fancy pots etc
Looks great, Jack. I usually garnish with lemon zest and roasted pine nuts, too.
That's lil sprinkle of flour made that sauce NEXT LEVEL!! Definitely trying that next time!! thanks!
I love this channel. RIP Jack, No one like you! ♥️
That was great Jackie, I like the idea with the Flour. I never saw that before in this Dish but I like it. Nice Job!!
Try corn starch in place of flour
😮 Hell yeah! 👌 Delicious! I'm making that this weekend. I haven't had this in years.
Heaven right there. One of my favorites. Simple but absolutely delicious. Extra red pepper flake is a must along with a nice crusty bread.
I like the looks of this and intend to try it. Strengthening it with chicken stock is an attractive feature, and thickening with a bit of flour makes the texture more pleasing.
This guy's restaurant is on my bucket list.
great video with real food. Thanks for making and sharing. You have a great food channel.
Looks delicious and I’m going to make it
I’ve watched this video at least a dozen times, a perfect recipe and timeless figure RIP
I do mine the same but add fresh lemon to my sauce too.
YUM!!! Thank you. One of my favorite dishes. Just helped me pump it up!
Thank you! I made this with shrimp and it was delicious 😋
Much respect sir. Miss you man. From The Colony, Texas.
He makes it look so easy,looks delicious and inexpensive too,nice job chef!
Looks excellent! Great job.
Made this tonight. An awesome recipe.! Thanks for sharing this recipe.
Absolutely delicious, made it for dinner, quick and so so good 😋
i find these videos really relaxing. so unpretentious and interesting. no fucked up music either.
I asked my wife to make this, she didn’t have the recipe but this looks great. Thank you
What recipe ?? He popped open a Walmart can and added flour !!!
What are his customers paying for, a can of CRAP !! No Fresh clams, just butter onions, and knowing him, its jarred garlic from the dollar store !! He should be ashamed charging customers for canned crap.
Your wife was Right NOT TO BOTHER WITH THIS GUY'S SO-CALLED RECIPE, IT'S LAUGHABLE !! Cheers 😊
I'm sorry, but are you missing arms? Not sure why you couldn't make it for her...
Can you guys please make more vids!! My family and I are in love with your channel. #traditionalrecipesdonetheclassicway keep it up
A classic! Keep the recipes coming!
Great just finished it....Added a touch of lemon juice at end.
One of my favorites. Only thing I do is add some lemon zest in with the sauce and a squeeze when plated. Adds to the red pepper and clam.
Thank you for the tip
Thx Pard. You are great.
I'm dribbling on my shirt.
Sorry to hear Chef Jack's passing. He left us all so much.
I miss you and your videos very much Jack. R.I.P.
Seen a few recipes of this dish on TH-cam. Not everyone want to buy fresh clams. Great recipe. This one is different and better than the rest in my opinion. The red onion, the flour which thicken up the sauce, and the chicken broth is a great addition that i haven't seen from the rest. Flavor country here in this economic dish. The green onion doesn't do anything for me, but i can leave it out.
That is pretty similar to the clam sauce I already make at home. Never used the chicken stock before but I always have it in the house so I'll try some next time. Looks amazing though!
Why canned ? You have such good fresh clams?
He was showing a recipe for those that don't have fresh clams available he said In the beginning he uses fresh clams in the restaurant
I use many of his recipes. Cool guy for sure.
Tip : If you can find these in your neck of the woods I highly recommend using lamonica
chopped sea clams. They make the best clams for either red or white clam sauce. worth the investment. Enjoy!!
Love watching the old guy.
Best and easiest white clam sauce I ever made. Thanks Jack.
I just followed this recipe but with fresh clams......it was delicious
Nice this guy has awesome videos. I know how to make alit of his dishes, that I learned from him. No B.S. just .He makes it simple and NOICE!
Always my go to recipe turns out so good!! But I use fresh clams! Thanks for this.
Chef Jack, What is great is when you are in the kitchen, every dish is a signature dish.