How to Make New England Clam Chowder ~ From a New Englander!
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- เผยแพร่เมื่อ 27 มิ.ย. 2024
- Recipe is included below!
I am proud to say that this clam chowder recipe of mine has been an annual tradition that members of our church and Knights of Columbus Council insist that I make every year. This recipe is mine to share with you for your enjoyment!
Please support my efforts at www.patreon.com/gunblue490
GunBlue490 New England Clam Chowder:
4 cans (6.5 oz.) Snow's chopped clams; drain and reserve juice
¼ lb. salt pork, diced 1/4” (cuts easier if frozen)
1 medium yellow onion, finely diced
1 bunch celery hearts, finely diced, discard white end
2-1/2 lbs. white Maine potatoes, peeled, cut into ½ inch cubes
1 qt. Half & Half
½ stick of butter
1 bottle clam juice (8 oz.)
1/3 cup all purpose flour
½ tsp. salt
½ tsp. white pepper
1 small bay leaf
1/8 tsp. dried thyme
Directions: (This recipe is half the one demonstrated in the video)
In 6 quart or larger stainless pot, gently brown the salt pork bits over low heat, until golden. Do not allow fat to smoke or burn.
Remove pork crisps with slotted spoon and set aside, leaving fat in pot.
Saute the onions and celery in the fat until most water has evaporated. Stir frequently.
Remove all contents from pot and set aside.
Melt butter in pot, then add flour, stirring to make a thick, smooth roux, scraping pan with flat wooden spatula. More butter may be added if roux gets too thick. Do not allow roux to brown.
Remove from heat to allow pot to cool for a minute; then add the reserved clam juice and the bottled clam juice and whisk into the roux until blended.
Return to heat and combine celery and onions to pot.
Add Half & Half. Use an immersion blender wand to reduce the celery and onions to a smooth consistency.
This wand really works!
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Add potatoes, salt and pepper, bay leaf, and thyme. If needed, add just enough water or more clam juice to barely cover potatoes during cooking.
Simmer potatoes gently over medium low heat, stirring often, until tender, about 20 minutes. Be sure to scrape bottom of pot frequently with wooden spatula to prevent sticking.
Add clams and pork bits (optional), and heat gently over medium heat, stirring often, until almost boiling.
Serve with Olde Cape Cod Oyster Crackers. - แนวปฏิบัติและการใช้ชีวิต
Man has many arrows in his quiver
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.
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!
Tabasco or Franks sends this to the next level!
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!
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.
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 was searching a video on this topic who would of thought you would be the one lol thank you
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.
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 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.
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
Mr. Gunblue I am enjoying these videos. Thank you and God bless you and your family.
Taught me how to break down my 45 clean my carbine and cook chowda what a pal.
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 !
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.
We (Mainiers ) sure do like our clam chowder 🤠
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.
This guy knows guns and food! I don't know what to say!😲😲😁😁👍👍
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.
I always use fresh New Englanders in my chowder. Greetings from sunny Sullivan County!
This channel keeps on bringing the hits! keep it up, absolutely love it.
Subbed to your channel for the obvious. These last two videos have definitely been an unexpected bonus! Thank you.
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 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.
Sir, I absolutely love your channel. I recommend it to everyone on my channel. You make more sense than anyone on TH-cam!!
You sir, are a class act. I’d love to share a bowl with you and pick your brain about my Garand!
Clam chowder is one of the greatest things ever. Thanks for sharing.
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.
You sir are an absolute gem…. Such a wonderful channel, definitely 1 of the best on TH-cam
Thank you!
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!
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.
We got 7 inches of snow today with 30mph winds, we made your bean recipe. It is delicious.
Wonderful! Thanks for that!
Your talents are limitless👍
How cool! Right there with you on the Tabasco, awesome!
Perfect! The only thing that would make it better would be some fresh quohogs...but that would be a longer video. Thank You.
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!
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.
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.
Chef GunBlue 490, outstanding. Keep the videos coming, enjoy them tremendously.
More to come!
Tabasco sauce for the win! That’s how my grandma used to serve it!
Being a gun channel and frequently talking about game, it'd be nice to see some venison recipes!
Another great production! You’re a gentleman and a natural teacher. Thank you for your time!
Gonna make it Saturday yummy ❤
Just like the chower my dad used to make. I have his recipe. Thanks for showing me how everything goes together
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 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.
That looks absolutely delicious 😉👌. Thank you 🙏 and God 🙏 Bless.
The restaurant I worked at in Westport MA, made 'clear clam chowder' . . .we used quahogs, ground up in an old fashioned grinder (similar to an old fashioned meet grinder), chopped clams (Snow's), juice from the quahogs, canned clam juice, chopped celery / onions sauteed in butter (lightly), ME potatoes........and NO MILK / CREAM or any dairy products used.....I guess they call this Rhode Island Chowder . . .CLEAR ! I think the chowder y'all making is great....hope the people not from New England make your chowder !
My niece lives in Westport, but I have no interest in eating clear chowder! It must be something they invented when cows were on strike.
I make a shrimp chowder that’s almost identical. Shrimp, shrimp stock and carrots are the only difference. Yum for both.
I grew up in Rhode Island. We are known for saying "chowda". It is attributed to the dialect not shared with the rest of New England.
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 😩😩😩
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
Thumbs up on the Tabasco!
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!
This was the best clam chowder recipe I’ve seen on You Tube! Thanks
I just discovered you after looking for a baked bean recipe. God bless you, too!!!( I live in VT)
I can smell it !
Home made is best! Thanks for sharing this with us
THANK YOU SO MUCH!!
Love the channel and the Chowdah!
This is like treasure
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!
Was a couple days late getting this done but cooked a pot tonight...pork bits and all. I must say this is PRIMO
I'm happy that you enjoyed your chowder!
Thank you sir, Call them how you see them. Have a great day.
I’d love to be there and enjoy some with you! I love clam chowder! Thanks for sharing!
Take care and stay safe bud! 🙏✝️🇺🇸🇺🇸🇺🇸
Definitely going to try that Recipe! Thanks for sharing saved it to my cooking playlist.
WOW! I love New England Clam Chowder! I'm making your recipe this weekend. Thank you 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.
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,
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!! ❤
The pepper sauce really makes the chowder! I shared this to Facebook, thanks.
Growing up, my mom would make her version of NE clam chowder. I can still smell it! Thanks for your recipe. Will try!
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 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 !
Man that looks good. Good chowder manages to be both hearty and subtle, yours looks perfect.
Love a good clam chowder! Great recipe.
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.
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!
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.
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!
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...
love it
That was awesome!
🤤
Outstanding! Thank you!
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?
Thanks that was great.
Tabasco ❤ Great minds think alike.
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.
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.
Looks delicious! Have to try this recipe. Thanks for the recipe.
Thanks!!!!! One of my favorite meals
Definitely going to try that.
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.
comfy video
John Wayne the sheriff, you’d be his deputy, voice is great
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.
Another wonderful recipe…like all your videos, just excellent👍
Unexpected but very much appreciated! Thank you!
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.