What a nice surprise from your channel! I absolutely love clam chowder, but now I have to make my own. I could almost smell it through the computer. Thank you so much!
Crazy coincidence, I was just talking about how this local fish market near me let their chowder go downhill, and I needed to make my own. No better way than to learn from a New Englander.
I grew up in New England. Mostly Boston but also New Hampshire and Connecticut for some years. You are making me homesick with these recipes. Can't get decent chowda on the West Coast. I make my own beans.
When we visited our friends in Portland, OR, we couldn't even find a grill-able hot dog bun, bean pot, white potatoes, or horseradish. It went downhill from there. :-)
@@GunBlue490 I'm in rural Oregon. Even worse around here. I've seen the equivalent of watery Snowe's Clam Chowder being served in restaurants. Forget finding haddock! I miss Legal seafood. Might be time for a trip home to visit family.
What you share has an almost uncanny ability to always bring me joy, from hunting and firearms, to cooking! I appreciate it so much and am glad to be a patreon!
As a lifelong gun toting Massachusetts resident, and a several year fan of yours, I would definitely suggest a couple other recipes for future videos. American Chop Suey, Apple Crisp, Pancakes with genuine New Hampshire Maple syrup, and some mulled apple cider for a drink!
I like learning from you about hunting rifles and cartridges, but really I'm just here because you are a good teacher, so I'm happy to see other areas shared.
I was from New England. That my mom use to make the clam chowder also fish chowder . She use to make the red and white clam chowder . Thanks for the memories.
I know you have Gulf clams and good milk, so it's a natural! And I know you're sure to like a few drops of Tabasco! Start a new trend down there. God bless.
When I lived in Maine, it was pronounced Bah Hahbah!! 😂. And you are correct - beautiful place! Nothing like watching the sun rise from the top of Cadillac Mountain.
When I grew up the chowder had no roux (the broth was grayish clear) and the cream was added to the bowl when served. Always fresh soft shell clams or quahogs.
Your clam chowder looks almost identical to the clam chowder they served in our mess halls back in the 70s to the 90s. I miss it. Thanks Gunblue, I’m going to ask my 9er to make some up.
I LOVE these recipe vids, sir. I'm a southern boy, but I enjoy expanding my palette. And learning cultural backgrounds of food is fascinating to me. Thank you for these (and love your gun vids too, of course; I have followed your channel for years. And just so you know, I was touched by your religious videos a couple of years ago. I'm not Catholic, but we still serve God and Jesus still saved us from our sins.). So thank you, and may God bless you.
Thanks for the shout-out to Vermont dairy farms, I live in a town in northern Vermont, and our total population is 800. Our population of dairy cows is about 3000.
Ok, you have two winners there! Boston Baked Beans, and New England Clam Chowder! I made the baked beans, actually a big batch. Canned some. They were excellent. I will give this a try this weekend. Thanks for sharing. :)
I made this last night for my son & myself and I must say, this recipe by GunBlue490 was the most *delectable* white clam chowder I’ve ever had in my life. My son, Jeremy, absolutely concurred! I did make a few small “tweaks” to my taste/liking like using Yukon Gold potatoes (due to availability) half of a 12 oz piece of salt pork (as opposed to 4 oz) using a *full* stick of butter, a *heaping* 1/3 cup of flour, an extra *2 bottles* of Bar Harbor clam juice, and finally 1/3 cup of *dry sherry* upon the last 10 minutes of simmering before serving. I will now be making this every time clam chowder is the fare of the evening. Thanks again, Sir and as always Thank You For Your Service! God Bless.
2nd time I made this today. Followed the directions to the letter and both batches were exceptional! Just like my trips to Maine many years ago. I agree 100% about disliking the trend towards thick chowder. That is not authentic and unappealing. After many years of eagerly anticipating your gun and ammo videos I now look forward to your recipes too! God Bless!
Am so glad this style of chowder made it's way to the west coast . I live in Washington state and we have several great chowder places where you can also get some fresh sourdough bread to go with it .
For an armourer you make a wicked looking chowder, nobody could say you cheaped out on the clams! The chef (my son) suggested you try some smoked paprika in it. Thanks for sharing all you do, I’ve learned so much from watching your videos it’s amazing.
Oh man, I'm searching for different cooking videos, and this pops up. New England clam chowder... I love it. You have the best gun-reloading channel with the most experience, and now I see that you cook. Great. God bless you,
Tabasco!?!? Now the New Orleans apron makes sense! I live in SE Louisiana. Great job on the chowder. What I’ve learned from this recipe is 1) Not too much flour, 2) Purée the onions & celery and 3) Don’t overcook the potatoes.
Thank you Gunblue for this recipe. I remember growing up my grandpa made clam chowder once or twice every summer. I think he used whole milk in his but it was good. He also made his own egg nog. I managed to get his egg nog recipe from my grandma before she passed and it’s a cherished family secret- and yes it has 3 raw eggs in it and we don’t get sick from drinking it despite all the hoopla about consuming raw eggs. As for the Tabasco sauce, I’d expect no less from a Moxie drinker! Spring is among us and I look forward to your range videos. Take care from across the Kanc.
@@GunBlue490 Good grief. I'm glad the Hanscom AFB commissary carried it when I was living in NH. I'm a Florida native and can't survive long without it. I live in Montana now, but it is a readily available be here. What I really miss is lime flavored hot sauce. I think Nances used to make one that is quite good.
Tabasco hot sauce with eggs:) That is a go to down South too Gunblue490:) Love the food episodes too man, gonna def make me some of your Clam Chowder:) Looks amazing.. God bless...
You make me homesick for New England. There was a fantastic oyster house in downtown Hartford called Honiss Oyster House, a wood paneled room downstairs from the sidewalk. That’s what chowder is meant to be, not that gloppy thick stuff. Thank you!
I am a prescriber who has been learning from your firearm/ammunition/reloading videos. I just discovered your cooking videos tonight. YES I was in great anticipation waiting to see your Boston Baked Bean finished product. But ……… thanks 😩😩😩
I have been watching your channel for several years. Great content.....Greatly appreciate your perspective on many things. I recently moved from Massachusetts to Memphis TN for work and was missing clam chowder. I mad a batch per you instructions. It was outstanding!!! Thanks again and keep doing what you do.
Such a nice show!! I'm originally from Maine, I lived in Bass harbor for several years, retired now and live in Florida year round, I've told lots of folks over the years canned clam chowder is no comparison to the real clam chowder,if I could offer a place to get a good clam chowder it would be Moody's diner at the junction of US 1 and rt 220 in Waldoboro ME, ps their fish chowder is awesome as well, not far from there on 220 is Morse Sour Kraut,you brought back some find memories of my home state!!
As a "Kraut" I can say, yes, the New England States are beautiful. When I lived in Texas for a while I got to visit Maine on a vacation. Morse's Sauerkraut offers a lot of dishes and produkts I still enjoy here in Germany. I love "Landjaeger", "Bayerische Salami" ans also Sauerkraut with pork shoulder cooked in it. Greetings from Germany Captain Blueberry (Kapitän Blaubär)
@@kaptnblaubaer Thanks so much for your reply, I was raised by my grandparents on Dad's side of the family, here's where I get my old style cooking from, New England cooking is definitely old word cooking, so are the maritime provinces in Canada
I just recently sold our family business (Deli) which we had for 27 years, and I did most of the cooking , and all the soup recipes, and sir , you nailed it !! I can taste it from here, delicious. Loved watching this while I was reloading on a Sunday afternoon. Made me miss it a little, just a little. Thanks and Bless You !
I enjoy eating clam chowder, either red or white. I'm surprised that no one has mentioned that the sequence in the video does not match the written recipe! I haven't made it yet as I just found your video today, but I will. I did tweak the recipe adding use of the food processor for chopping.
I believe your Loadmaster Videos are the best on TH-cam. Many self induced problems cause most of the forum problems noted and repeated over and over. Thru some form of sorcery you dispelled the Loadmaster myths and unbelievers. 😂😂😆😆😉😉 These cooking videos might surpass the Load master number of views ! Congrats on this unplanned venture ! Take care
Wow, I love the heat and white pepper. I find myself putting a lot of black pepper in mine, great idea for the white pepper. Also I like using my Yeti insulated coffee cup, keeps the chowder hot as it tends to cool for me in regular bowls
5 Stars. Easy to follow recipe with easy to find ingredients but big on layered flavor. It's exactly what I was looking for and this is the first one I tried. The pork cracklins are delicious but don't add too many to your bowl or they'll over power the clams. Thank you for sharing your recipe!
I was about to ask when you did the bean recipe. Being from San Antonio, TX, I didn't have clam chowder until my early thirties, when business took me to Boston. I had a bowl and was blown away, I ordered a second bowl. It's become a staple since.
Well Mr Smarty pants I hope your happy with yourself. Now I have to go make some clam chowder soup! haha Thank you for a informative and soon to be delicious video. - Texas
I'm new sub...thought I detected a slight Boston accent while listening to your videos. I'm from Saratoga, NY. Great video...I personally add a lot more pepper, and extra hot sauce...look forward to the next one
After watching this, I immediately went on Amazon and ordered 4 bottles of Bar Harbor clam juice, since I’ve never seen it here on the West Coast. We have Snow’s clams, so that will be easy. We don’t have Maine potatoes, so I’m guessing Yukon gold will work since he said that the russets would disintegrate in the chowder. Can’t wait to make this clam chowder, thank you Sir!
In the time you have made your chowder I have already made mine had 2 bowls and took a walk around the block!!.....Your recipe looks delicious and I agree with you chowder is not supposed to be thick. I tell my daughter to keep it simple and don't ever bring a chowder to a boil.
I always bought the "Red" (Manhattan style) chowder. In RI, you would order either Red or White (New England style). And of course, they have RI style which is a clear broth. I always wanted to try it, maybe next trip there.
What’s the break in procedure for the pot? Grains of chowder? Small or large pepper? Just kidding! What a great video! I love great clam chowder! Thanks for a change in pace…. Where’s Benny?
I made this recipe which was perfectly explained, recipe was sooo easy and it came out delicious! The only thing i did different was add old bay seasoning at the end just for some extra flavor! Thank you for this recipe!! ❤
This looks incredible. Snow's (premade/canned) clam chowder was a favorite growing up, but now that I've seen this recipe I have to try it myself from scratch! Ps whole cream top milk can still be found! Wish I could give this five 👍👍👍👍👍
Makes me hungry the more I watch it. Found the same clams and clam juice. may have to go with large red potatoes. Granddad was a butcher, and we have a great place for meats. Mom said Granddad taught their butcher and it's been passed down. They have great meats. both sliced and whole salt pork...make their own sausage. The salt pork is commercial...Hormel I guess. So I'll locate some bay leaves and see if we have the white pepper. Have some Thyme. Will give this a try soon.
Oh this made my day! I've been making and tweeking my chowder for years too. And I prefer it just like yours. But I had a bowl at a Cafe in a little mom & pop one day and they had chopped curly parsly in it and I was skeptical until I tasted it and I have to tell you that I add just a little every time now! It gives the nicest fresh contrast. Thanks again for sharing and I look forward to more of your work.
so happy to have stumbled upon your page!! my grandpa was from Boston, and I've been looking up recipes he might have had as a kiddo. hah! id love too see your take on brown bread!
What a nice surprise from your channel! I absolutely love clam chowder, but now I have to make my own. I could almost smell it through the computer. Thank you so much!
Crazy coincidence, I was just talking about how this local fish market near me let their chowder go downhill, and I needed to make my own.
No better way than to learn from a New Englander.
I grew up in New England. Mostly Boston but also New Hampshire and Connecticut for some years. You are making me homesick with these recipes. Can't get decent chowda on the West Coast. I make my own beans.
When we visited our friends in Portland, OR, we couldn't even find a grill-able hot dog bun, bean pot, white potatoes, or horseradish. It went downhill from there. :-)
@@GunBlue490 I'm in rural Oregon. Even worse around here. I've seen the equivalent of watery Snowe's Clam Chowder being served in restaurants. Forget finding haddock! I miss Legal seafood. Might be time for a trip home to visit family.
This guy knows guns and food! I don't know what to say!😲😲😁😁👍👍
Man has many arrows in his quiver
What you share has an almost uncanny ability to always bring me joy, from hunting and firearms, to cooking! I appreciate it so much and am glad to be a patreon!
As a lifelong gun toting Massachusetts resident, and a several year fan of yours, I would definitely suggest a couple other recipes for future videos.
American Chop Suey, Apple Crisp, Pancakes with genuine New Hampshire Maple syrup, and some mulled apple cider for a drink!
They're already on my list!
I like learning from you about hunting rifles and cartridges, but really I'm just here because you are a good teacher, so I'm happy to see other areas shared.
I will make this tomorrow if I don't go out to a fish fry. It looks great
Hope you enjoy!
Make it and go to the fish fry. The chowder will taste better a day later.
I was searching a video on this topic who would of thought you would be the one lol thank you
I was from New England. That my mom use to make the clam chowder also fish chowder . She use to make the red and white clam chowder . Thanks for the memories.
LOL I have been putting Tabasco sauce on my clam chowder since the mid 80s! As soon as I seen u do that I smiled.....absolutely delicious.
South Mississippi folks don’t know much about chowder, but I’ll be trying this. Thanks.
I know you have Gulf clams and good milk, so it's a natural! And I know you're sure to like a few drops of Tabasco! Start a new trend down there. God bless.
Yes sir. Thanks.
How cool! Right there with you on the Tabasco, awesome!
I always use fresh New Englanders in my chowder. Greetings from sunny Sullivan County!
Mr. Gunblue I am enjoying these videos. Thank you and God bless you and your family.
When I lived in Maine, it was pronounced Bah Hahbah!! 😂. And you are correct - beautiful place! Nothing like watching the sun rise from the top of Cadillac Mountain.
We like your cooking instructions, a recipe for food or amunition , it all seems to be very good
thank you for sharing
Keep 'em coming !
When I grew up the chowder had no roux (the broth was grayish clear) and the cream was added to the bowl when served. Always fresh soft shell clams or quahogs.
We (Mainiers ) sure do like our clam chowder 🤠
This channel keeps on bringing the hits! keep it up, absolutely love it.
Your clam chowder looks almost identical to the clam chowder they served in our mess halls back in the 70s to the 90s. I miss it. Thanks Gunblue, I’m going to ask my 9er to make some up.
I LOVE these recipe vids, sir. I'm a southern boy, but I enjoy expanding my palette. And learning cultural backgrounds of food is fascinating to me. Thank you for these (and love your gun vids too, of course; I have followed your channel for years. And just so you know, I was touched by your religious videos a couple of years ago. I'm not Catholic, but we still serve God and Jesus still saved us from our sins.). So thank you, and may God bless you.
Thanks for the shout-out to Vermont dairy farms, I live in a town in northern Vermont, and our total population is 800. Our population of dairy cows is about 3000.
Ok, you have two winners there! Boston Baked Beans, and New England Clam Chowder! I made the baked beans, actually a big batch. Canned some. They were excellent. I will give this a try this weekend. Thanks for sharing. :)
Sounds great!
I made this last night for my son & myself and I must say, this recipe by GunBlue490 was the most *delectable* white clam chowder I’ve ever had in my life. My son, Jeremy, absolutely concurred! I did make a few small “tweaks” to my taste/liking like using Yukon Gold potatoes (due to availability) half of a 12 oz piece of salt pork (as opposed to 4 oz) using a *full* stick of butter, a *heaping* 1/3 cup of flour, an extra *2 bottles* of Bar Harbor clam juice, and finally 1/3 cup of *dry sherry* upon the last 10 minutes of simmering before serving. I will now be making this every time clam chowder is the fare of the evening. Thanks again, Sir and as always Thank You For Your Service! God Bless.
We got 7 inches of snow today with 30mph winds, we made your bean recipe. It is delicious.
Wonderful! Thanks for that!
Tabasco or Franks sends this to the next level!
Sir, I absolutely love your channel. I recommend it to everyone on my channel. You make more sense than anyone on TH-cam!!
Subbed to your channel for the obvious. These last two videos have definitely been an unexpected bonus! Thank you.
You sir, are a class act. I’d love to share a bowl with you and pick your brain about my Garand!
2nd time I made this today. Followed the directions to the letter and both batches were exceptional! Just like my trips to Maine many years ago. I agree 100% about disliking the trend towards thick chowder. That is not authentic and unappealing. After many years of eagerly anticipating your gun and ammo videos I now look forward to your recipes too! God Bless!
I'm so happy for you! Enjoy!
Am so glad this style of chowder made it's way to the west coast . I live in Washington state and we have several great chowder places where you can also get some fresh sourdough bread to go with it .
I ate terrific New England style clam chowder on the Olympic ferry.
For an armourer you make a wicked looking chowder, nobody could say you cheaped out on the clams! The chef (my son) suggested you try some smoked paprika in it. Thanks for sharing all you do, I’ve learned so much from watching your videos it’s amazing.
Oh man, I'm searching for different cooking videos, and this pops up. New England clam chowder... I love it. You have the best gun-reloading channel with the most experience, and now I see that you cook. Great. God bless you,
Tabasco!?!? Now the New Orleans apron makes sense! I live in SE Louisiana. Great job on the chowder. What I’ve learned from this recipe is 1) Not too much flour, 2) Purée the onions & celery and 3) Don’t overcook the potatoes.
Clam chowder is one of the greatest things ever. Thanks for sharing.
Thank you Gunblue for this recipe. I remember growing up my grandpa made clam chowder once or twice every summer. I think he used whole milk in his but it was good. He also made his own egg nog. I managed to get his egg nog recipe from my grandma before she passed and it’s a cherished family secret- and yes it has 3 raw eggs in it and we don’t get sick from drinking it despite all the hoopla about consuming raw eggs. As for the Tabasco sauce, I’d expect no less from a Moxie drinker!
Spring is among us and I look forward to your range videos. Take care from across the Kanc.
Just like the chower my dad used to make. I have his recipe. Thanks for showing me how everything goes together
I love clam chowder as well as Oyster stew
When I do oyster stew one of these days, it'll be classified by TH-cam as a short. Making it is quicker than making a pot of coffee.
Perfect! The only thing that would make it better would be some fresh quohogs...but that would be a longer video. Thank You.
Another great production! You’re a gentleman and a natural teacher. Thank you for your time!
Chef GunBlue 490, outstanding. Keep the videos coming, enjoy them tremendously.
More to come!
I put Crystal Hot Sauce on my chowder. I enjoy the extra tang it gives it.
You're a connoisseur if you know about Crystal. It's only sold at McKinnon's in NH.
@@GunBlue490 Good grief. I'm glad the Hanscom AFB commissary carried it when I was living in NH. I'm a Florida native and can't survive long without it. I live in Montana now, but it is a readily available be here. What I really miss is lime flavored hot sauce. I think Nances used to make one that is quite good.
What a great chowder. And love the idea of Tabasco. 100% agree I will not eat eggs without it. God Bless.
Hope you meant Tabasco!
@@debluetailfly yes, lol spell check.
Tabasco hot sauce with eggs:) That is a go to down South too Gunblue490:) Love the food episodes too man, gonna def make me some of your Clam Chowder:) Looks amazing..
God bless...
You make me homesick for New England. There was a fantastic oyster house in downtown Hartford called Honiss Oyster House, a wood paneled room downstairs from the sidewalk. That’s what chowder is meant to be, not that gloppy thick stuff. Thank you!
Being a gun channel and frequently talking about game, it'd be nice to see some venison recipes!
When you did the beans, which i love beans, i thought to my self “man i wish he had done clam chowder”… wishes do come true. Thanks GunBlue!
This the first time I’ve ever made clam chowder and it is WONDERFUL! Thank you from Florida and a former Mainer and a
Massachusetts resident!
I’d love to be there and enjoy some with you! I love clam chowder! Thanks for sharing!
Take care and stay safe bud! 🙏✝️🇺🇸🇺🇸🇺🇸
Gonna make it Saturday yummy ❤
Tabasco sauce for the win! That’s how my grandma used to serve it!
I am a prescriber who has been learning from your firearm/ammunition/reloading videos. I just discovered your cooking videos tonight. YES I was in great anticipation waiting to see your Boston Baked Bean finished product. But ……… thanks 😩😩😩
I have been watching your channel for several years. Great content.....Greatly appreciate your perspective on many things. I recently moved from Massachusetts to Memphis TN for work and was missing clam chowder. I mad a batch per you instructions. It was outstanding!!! Thanks again and keep doing what you do.
I make a shrimp chowder that’s almost identical. Shrimp, shrimp stock and carrots are the only difference. Yum for both.
Oh man, you’re killing me. Between the baked beans and this chowder, I’m ravenous! You’re such a good person. Love all your videos! Thanks so much!
You're quite welcome.
The pepper sauce really makes the chowder! I shared this to Facebook, thanks.
Such a nice show!! I'm originally from Maine, I lived in Bass harbor for several years, retired now and live in Florida year round, I've told lots of folks over the years canned clam chowder is no comparison to the real clam chowder,if I could offer a place to get a good clam chowder it would be Moody's diner at the junction of US 1 and rt 220 in Waldoboro ME, ps their fish chowder is awesome as well, not far from there on 220 is Morse Sour Kraut,you brought back some find memories of my home state!!
As a "Kraut" I can say, yes, the New England States are beautiful.
When I lived in Texas for a while I got to visit Maine on a vacation.
Morse's Sauerkraut offers a lot of dishes and produkts I still enjoy here in Germany.
I love "Landjaeger", "Bayerische Salami" ans also Sauerkraut with pork shoulder cooked in it.
Greetings from Germany
Captain Blueberry (Kapitän Blaubär)
@@kaptnblaubaer Thanks so much for your reply, I was raised by my grandparents on Dad's side of the family, here's where I get my old style cooking from, New England cooking is definitely old word cooking, so are the maritime provinces in Canada
WOW! I love New England Clam Chowder! I'm making your recipe this weekend. Thank you for sharing!
I just recently sold our family business (Deli) which we had for 27 years, and I did most of the cooking , and all the soup recipes, and sir , you nailed it !! I can taste it from here, delicious. Loved watching this while I was reloading on a Sunday afternoon. Made me miss it a little, just a little. Thanks and Bless You !
I just discovered you after looking for a baked bean recipe. God bless you, too!!!( I live in VT)
Home made is best! Thanks for sharing this with us
I enjoy eating clam chowder, either red or white. I'm surprised that no one has mentioned that the sequence in the video does not match the written recipe! I haven't made it yet as I just found your video today, but I will. I did tweak the recipe adding use of the food processor for chopping.
THANK YOU SO MUCH!!
Love the channel and the Chowdah!
Growing up, my mom would make her version of NE clam chowder. I can still smell it! Thanks for your recipe. Will try!
I believe your Loadmaster Videos are the best on TH-cam. Many self induced problems cause most of the forum problems noted and repeated over and over. Thru some form of sorcery you dispelled the Loadmaster myths and unbelievers. 😂😂😆😆😉😉
These cooking videos might surpass the Load master number of views ! Congrats on this unplanned venture !
Take care
Wow, I love the heat and white pepper. I find myself putting a lot of black pepper in mine, great idea for the white pepper. Also I like using my Yeti insulated coffee cup, keeps the chowder hot as it tends to cool for me in regular bowls
5 Stars. Easy to follow recipe with easy to find ingredients but big on layered flavor. It's exactly what I was looking for and this is the first one I tried. The pork cracklins are delicious but don't add too many to your bowl or they'll over power the clams. Thank you for sharing your recipe!
I was about to ask when you did the bean recipe. Being from San Antonio, TX, I didn't have clam chowder until my early thirties, when business took me to Boston. I had a bowl and was blown away, I ordered a second bowl. It's become a staple since.
Well Mr Smarty pants I hope your happy with yourself. Now I have to go make some clam chowder soup! haha
Thank you for a informative and soon to be delicious video. - Texas
It'll go well with a smoked brisket!
@@GunBlue490 You got that right sir! Thank you for your hard work and great information.
Taught me how to break down my 45 clean my carbine and cook chowda what a pal.
I'm new sub...thought I detected a slight Boston accent while listening to your videos. I'm from Saratoga, NY. Great video...I personally add a lot more pepper, and extra hot sauce...look forward to the next one
Thanks for the sub!
This was the best clam chowder recipe I’ve seen on You Tube! Thanks
Today will be my 4th time making this recipe. It's amazing, thank you for sharing it.
Definitely going to try that Recipe! Thanks for sharing saved it to my cooking playlist.
That looks absolutely delicious 😉👌. Thank you 🙏 and God 🙏 Bless.
You sir are an absolute gem…. Such a wonderful channel, definitely 1 of the best on TH-cam
Thank you!
After watching this, I immediately went on Amazon and ordered 4 bottles of Bar Harbor clam juice, since I’ve never seen it here on the West Coast. We have Snow’s clams, so that will be easy. We don’t have Maine potatoes, so I’m guessing Yukon gold will work since he said that the russets would disintegrate in the chowder. Can’t wait to make this clam chowder, thank you Sir!
Yukon Gold will work, but I know they sell "white potatoes" on the west coast, which are indeed Maine type potatoes.
Another wonderful recipe…like all your videos, just excellent👍
Thumbs up on the Tabasco!
In the time you have made your chowder I have already made mine had 2 bowls and took a walk around the block!!.....Your recipe looks delicious and I agree with you chowder is not supposed to be thick. I tell my daughter to keep it simple and don't ever bring a chowder to a boil.
Man that looks good. Good chowder manages to be both hearty and subtle, yours looks perfect.
I always bought the "Red" (Manhattan style) chowder. In RI, you would order either Red or White (New England style). And of course, they have RI style which is a clear broth. I always wanted to try it, maybe next trip there.
What’s the break in procedure for the pot? Grains of chowder? Small or large pepper? Just kidding! What a great video! I love great clam chowder! Thanks for a change in pace…. Where’s Benny?
Nice to see this. Here in Idaho you don't see much for clam chowder and what I've had probably isn't all that great. I will anxiously try this.
Love a good clam chowder! Great recipe.
I made this recipe which was perfectly explained, recipe was sooo easy and it came out delicious! The only thing i did different was add old bay seasoning at the end just for some extra flavor! Thank you for this recipe!! ❤
That was awesome!
🤤
This looks incredible. Snow's (premade/canned) clam chowder was a favorite growing up, but now that I've seen this recipe I have to try it myself from scratch!
Ps whole cream top milk can still be found!
Wish I could give this five 👍👍👍👍👍
I'm with you. I cant eat eggs without heat sauce either. Thanks for sharing your chowder recipe. :)
Love your videos. I am looking forward to the next recipe. Either range...kitchen range or shooting range. Thank you Sir.
Makes me hungry the more I watch it. Found the same clams and clam juice. may have to go with large red potatoes. Granddad was a butcher, and we have a great place for meats. Mom said Granddad taught their butcher and it's been passed down. They have great meats. both sliced and whole salt pork...make their own sausage. The salt pork is commercial...Hormel I guess. So I'll locate some bay leaves and see if we have the white pepper. Have some Thyme. Will give this a try soon.
Reds are good for chowder.
Looks delicious! Have to try this recipe. Thanks for the recipe.
Thanks for the recipe! I added your suggestions to my corned beef recipe and it was exceptional. Enjoy your retreat
Unexpected but very much appreciated! Thank you!
Oh this made my day! I've been making and tweeking my chowder for years too. And I prefer it just like yours. But I had a bowl at a Cafe in a little mom & pop one day and they had chopped curly parsly in it and I was skeptical until I tasted it and I have to tell you that I add just a little every time now! It gives the nicest fresh contrast. Thanks again for sharing and I look forward to more of your work.
Thank you sir, Call them how you see them. Have a great day.
Thanks that was great.
so happy to have stumbled upon your page!! my grandpa was from Boston, and I've been looking up recipes he might have had as a kiddo. hah! id love too see your take on brown bread!