We apologize for the delay in today's upload. We hope you find this episode enjoyable. Feel free to comment and share your favorite clam recipe with us - or just say Hello!
Making oyster crackers is giving me some major Gourmet Makes vibes. LOVED the "behind the scenes" aspect of getting to see the whole process from foraging to prepping to cooking to enjoying.
I remember this kitchen from BA's Making Perfect Thanksgiving episode. They went clamming in that episode too. Everything Claire's in is such a treat to watch.
I love the recipes where you teach a bit more about “what it should look like” with less of a focus on exact measurements. I think it’s great to show the intuition of cooking! This was great!
Oh, man! I love all the content that Claire puts out but the ones where she's out in the field with the guests, the crew or her family ARE MY FAVORITE! It's so cool to see that she and the people sorround her are so nice and cool to be or work with.
If something tasted too salty my grandma would add raw potato chunks to absorb the salt. If the recipe called for potatoes, she would taste, and pull the chunks if still too salty and add new fresh potato chunks. If the recipe didn’t call for potatoes, they would just be discarded.
Oh god, bringing out the intro song up to that point was unexpected and filled me with so much wholesomeness, gratitude, and nostalgia. It was like coming home. It may not be obvious, but what these beautiful humans do is so important!
These are just the ultimate comfort videos :') From the way they are filmed, to the organic commentary to the way the whole process is kind of slow yet entertaining. I just love them so much, thanks for making them!
I always turned on your videos when I was alone overseas and it felt like I had a friend with me! Now I’m home and your videos are still 30 mins of comfort
I am going to miss these summer kitchen episodes. I have 3 kids under five, so I do not get to do much in the kitchen for fun; but I so appreciate the people that do. Thank you for the video Claire and company.
I really appreciate that you talk through why you are cutting things they way you are. My knife skills are not great (yet) but it is great to know that while my end results don't look the same as yours, my "theory" is correct.
Quite possibly my favorite video that has ever existed on the Internet. Truly love you guys 😂 ❤ Feeling inspired and tempted to visit the Cape and go clamming lol
Clairw! As a rhode islander, something i grew up doing before cooking quahogs is put them in a bucket full of water with a lil pepper. As you stir, the clams sneeze out all of the sand in them!
Love love loved every minute of this episode, didn’t fast forward through it at all. Who knew so much could be in one episode - getting a peek or Claire’s history and lesson on New England culture, hexagons and just how salty clams are haha. I love clam chowder! Also how did you buy a house in 2008 before you finished college???! Goals! I want lessons from Claire on how to set goals and enjoy life achieving them
I wouldn't want to dox your family house but I grew up litterally down the street from this and have fond memories of doing exactly this and later having a clam grant with my father. It's great to see you doing this. It IS important to mention that you need a liscense and can only take quohogs over a certain size.
Claire, Claire, Claire! I’ve watched you in all your shows on different channels. You are a talented scientist. You always nailed it in Gourmet Makes. You are amazing as a recipe chef author… Then I see you pluck clams from the bottom of the lake… with your feet!! 😂 Many talents indeed!! 😊
Last time I made a clam chowder, I cut a bunch of scallops into 1/4ths and added that for a sweet little surprise. The texture of the scallops brought the scallops brought the same amount of joy as boba tea! Highly recommend trying that!
Was stoked to see this episode, even if the chowder is made with cream :-) I grew up on creamy clam chowder living in CT and frequenting the CT and RI shores, but came to love and regularly make dishwater clam chowder. Was introduced (indoctrinated) to the no-cream version at Abbott's Lobster in the Rough in Noank, CT. Thanks for the recipe and your memories.
love the attention to salt, i agree stews/soups are often oversalted very easily too. I do a lot of slowcooker stuff and try to be judicious with the salt because things can change drastically.
Loved this. Learned a lot. Being from Minnesota we do not have fresh clams available. Understanding all the steps ( & the why’s) really helped me understand what will make this such a balanced soup. Can’t wait to make this for my Mom. Thank you so much for sharing this childhood favorite.
Harris is hilarious dude. He didn't wanna help but I'm sure he wanted to eat. LOL this might be one of the most chaotic ways to make one of my favorite comfort foods. Clam pizza btw, don't knock it, it is DIVINE.
a light, non berry flavor kombucha is a really nice replacement for white wine in a seafood recipe! It's got a nicer flavor than straight up vinegar imo
In New Bedford where I grew up, just west of the cape, we would go to the beach and come home with bags full of quahogs for clam boils!! We all used the foot method lol
Clam digging in New England (where I'm from) was fun, so watching you brought back great memories. In Colorado, supermarkets sell clams by the each, so I'll buy a few fresh clams and then use canned clams to stretch out the quantity for chowder or my favorite, stuffed clams. I save and reuse large Quahog shells for stuffed clams. I really miss Connecticut shoreline clam shacks.
PLEASE don't call that thing a pond😭😂 That body of water is a gorgeous little estuary! (it really isn't a big deal but, the marine biologist in me got triggered lol). Love this video by the way! Seafood is my absolute fav
I love clam chowder, but being from the south I've always just had the canned stuff. I've honestly never had any desire to make it homemade, but after seeing how simple it really is, I'm definitely going to give it a try. I'm fortunate enough to have a nice seafood counter at my local grocery, so I'll even be able to use fresh clams. What other varieties would work if they don't have quahogs? Could I just use steamers? I'd prefer to not go the canned route unless I really have to.
Love the cape episodes.. Until 8 yrs ago I had gone every summer my parents house was on Follins Pond (salt water too. In Yarmouthport. We would go crabbing but didn’t know we could go clamming!! My favorite spot for breakfast and lobster rolls is Sesuit Harbor Cafe in Dennis.. must try
Love you Claire. Have both of your books. I'm a culinarian myself. You technically explanations are first rate. Also you, and my sister in-law could be twins. So when I'm watching you, in a way I feel like I'm spending time with her too. We live a thousand miles a apart. I don't know how to explain how special that feels. Keep on cooking sister Claire ❤
The videos from your parents house are giving me a real good homely feel. Especially this one. P.S. your videos are really therapeutic to me. Love 'em❤
We apologize for the delay in today's upload. We hope you find this episode enjoyable. Feel free to comment and share your favorite clam recipe with us - or just say Hello!
i'm not the biggest sea food girl but i love these videos!!
Ily
was worth the wait for such an amazing episode
Clams are just ok….prefer mussels and oysters. But a traditional linguine and clams is pretty tasty.
Claire’s NY accent is fairly light but when she says “cauwffee” at the beginning. ❤. Reminds me of my queens relatives.
Harris is such a mood 😂 I wish he would be featured in Claire’s videos more! Maybe even as a guest, like Sauci?
He was a straight up grouch in this episode. 😂
maybe he can show us his own cooking tips and tricks haha
@@lyricbread I can relate to this man on an existential level lololol
@@lyricbread He was such a foil to Claire's optimistic sweetness. Ha! Made me laugh.
Making oyster crackers is giving me some major Gourmet Makes vibes. LOVED the "behind the scenes" aspect of getting to see the whole process from foraging to prepping to cooking to enjoying.
I cannot begin to tell you how much I sincerely loved the introduction to clamming. Thank you Claire!😊
I remember this kitchen from BA's Making Perfect Thanksgiving episode. They went clamming in that episode too. Everything Claire's in is such a treat to watch.
I love the recipes where you teach a bit more about “what it should look like” with less of a focus on exact measurements. I think it’s great to show the intuition of cooking! This was great!
These 30+ minute episodes are giving me LIFE! Please never stop lol
Oh, man! I love all the content that Claire puts out but the ones where she's out in the field with the guests, the crew or her family ARE MY FAVORITE! It's so cool to see that she and the people sorround her are so nice and cool to be or work with.
by out in the field I mean out of her kitchen 😂
If something tasted too salty my grandma would add raw potato chunks to absorb the salt. If the recipe called for potatoes, she would taste, and pull the chunks if still too salty and add new fresh potato chunks. If the recipe didn’t call for potatoes, they would just be discarded.
I dunno what it is about the scene where Claire reluctantly enters the water… but it’s so wholesome and funny at the same time! “That’s rough” 😂
Oh god, bringing out the intro song up to that point was unexpected and filled me with so much wholesomeness, gratitude, and nostalgia. It was like coming home. It may not be obvious, but what these beautiful humans do is so important!
LOVE the trio in the pond😭 best work team building exercise ever possibly
This makes me miss the original bon appetite team. Really enjoyed that thanks giving episode!
we need a Reunion video one day!
To be fair, Vinny and Claire are part of the original BA crew.
@@dalegribble5633of course, Claire is actually the OG of the group!
These are just the ultimate comfort videos :') From the way they are filmed, to the organic commentary to the way the whole process is kind of slow yet entertaining. I just love them so much, thanks for making them!
Glad you enjoy it!
I don’t understand why but something about how peaceful and calm but also full of energy that intro was made me tear up.
I always turned on your videos when I was alone overseas and it felt like I had a friend with me! Now I’m home and your videos are still 30 mins of comfort
I am going to miss these summer kitchen episodes. I have 3 kids under five, so I do not get to do much in the kitchen for fun; but I so appreciate the people that do. Thank you for the video Claire and company.
The mushroom shirt is also a vibe! Very cute ❤ 7:18
I really appreciate that you talk through why you are cutting things they way you are. My knife skills are not great (yet) but it is great to know that while my end results don't look the same as yours, my "theory" is correct.
Watching this while eating clam chowder is another level of satisfaction that I didn’t know existed until now.
That's meta.
this channel has evolved into something more than a RUclips channel, this is full on experiences of joy!
Quite possibly my favorite video that has ever existed on the Internet. Truly love you guys 😂 ❤
Feeling inspired and tempted to visit the Cape and go clamming lol
I’m allergic to shellfish but still sat here and watched this video, love seeing Claire out on an adventure!
Me, who doesn’t like clams and will probably never make this recipe, still loving and appreciating this video so much. #clairevidsforever
The mood of this video is unmatchable!
I like seeing how people make New England dishes. It’s a nice homey feeling when I see something I grew up on.
Harris knows what's up, I support u Harris!
This Kitchen.😢😢😢
Crazy how, its just a few episodes of “that” show but it gives a lot of memories.😢
Clairw! As a rhode islander, something i grew up doing before cooking quahogs is put them in a bucket full of water with a lil pepper. As you stir, the clams sneeze out all of the sand in them!
I’m glad she’s doing more savory cooking. I like salty and sour things… like my personality 😂
I love these savory episodes!
omg this episode was everything! 😂😂❤❤ Harris is such a mood and more Cal!!! Thank you Claire... I really want clam chowder now.
This was much calmer than Brad and Matty go noodling
Well, the clams don't move.
2:42 I didn't think I could love Claire more. Bad ass.
So excited to see another savory recipe from you, Claire! Thank you!
I loved this episode so much. Such a wonderful, calming vibe.
Claire, i love the new themes in your videos Thank you.
this episode was so fun! i don’t usually comment on many videos from any creators, but claire’s videos are always some of the best 🫶
Thank you so much!! We appreciate that.
That’s the way I clammed 65 yrs ago on Long Island. Feel with your feet, reach down and grab. Easy peasy
Love love loved every minute of this episode, didn’t fast forward through it at all. Who knew so much could be in one episode - getting a peek or Claire’s history and lesson on New England culture, hexagons and just how salty clams are haha. I love clam chowder!
Also how did you buy a house in 2008 before you finished college???! Goals! I want lessons from Claire on how to set goals and enjoy life achieving them
yeah that stuck out to me too, like....damn girl!
because her family is LOADED lol
Claire really worked hard for this one. :D The drone shots are nice. Looking forward to trying the recipe.
Here’s another vote for Knife Skills Veg Soup 👍🏽 it really is a great idea
I just love Claire so much.
Definitely loving Harris' energy. My version of clamming would be to watch someone clamming ;)
Ikr😂😂
I’m making soup so who cares? I love your practicality, Claire! Thank you! I want to make this!
I love the videos from the Cape. This one brings back memories of my childhood. The chowder looks delicious, thank you.
loving these cape cod videos. its been so fun to see claire in her nyc apt, upstate home, now cape cod.
Clams aside, that mushroom shirt is amazing
Hope you have a great weekend relaxing you deserve it Claire 😊
I wouldn't want to dox your family house but I grew up litterally down the street from this and have fond memories of doing exactly this and later having a clam grant with my father. It's great to see you doing this. It IS important to mention that you need a liscense and can only take quohogs over a certain size.
Those are gigantic! That would be so awesome to just go outside your backyard and bringing clams home for dinner 🍲
May I suggest the addition of a few drops (or more) of Tabasco or other hot sauce? Really ups the ante.
Claire, Claire, Claire! I’ve watched you in all your shows on different channels. You are a talented scientist. You always nailed it in Gourmet Makes. You are amazing as a recipe chef author… Then I see you pluck clams from the bottom of the lake… with your feet!! 😂 Many talents indeed!! 😊
I've never wanted clam chowder more than I do right now. That was fun! Loved watching the whole process.
Love your channel and really really enjoyed this episode. Bon appétit from Switzerland 🇨🇭.
Last time I made a clam chowder, I cut a bunch of scallops into 1/4ths and added that for a sweet little surprise. The texture of the scallops brought the scallops brought the same amount of joy as boba tea! Highly recommend trying that!
I love your shirt with the mushrooms and butterflies! That's exactly the kinda shirt I want to hoard
I just love Claire…. I’ve had a looong day and seeing Claire mess with clams and just about any object makes me laugh and relaxe. 😂just love her!!
Was stoked to see this episode, even if the chowder is made with cream :-) I grew up on creamy clam chowder living in CT and frequenting the CT and RI shores, but came to love and regularly make dishwater clam chowder. Was introduced (indoctrinated) to the no-cream version at Abbott's Lobster in the Rough in Noank, CT. Thanks for the recipe and your memories.
love the attention to salt, i agree stews/soups are often oversalted very easily too. I do a lot of slowcooker stuff and try to be judicious with the salt because things can change drastically.
Loved this. Learned a lot. Being from Minnesota we do not have fresh clams available. Understanding all the steps ( & the why’s) really helped me understand what will make this such a balanced soup. Can’t wait to make this for my Mom. Thank you so much for sharing this childhood favorite.
This is honestly such a wholesome video
I am already loving this
loved this episode! i love when you do an activity in prep of the star dish
Love this episode and the farm to table ingredients that you continuously incorporate in your dishes.
Hate clams, love the video. More foraging videos please!
Harris is hilarious dude. He didn't wanna help but I'm sure he wanted to eat. LOL this might be one of the most chaotic ways to make one of my favorite comfort foods. Clam pizza btw, don't knock it, it is DIVINE.
Mmmm. New Haven CT white clam pizza.
I would love to go clamming. My family did it on a trip many years ago and I think that was my only chance. Thank you for the fun video!
I am loving all these Claire in Cape Cod videos!
Your slice of foodie life videos are so charming. I always laugh and feel all cozy.
I remember using my feet to feel for quahogs in Pleasant Bay on the Cape. You’re not alone in this. Love it.
i'm loving these vids filmed at the capeeee
That kitty omg!
Ooohh I’m excited to add this in rotation for my my winter soup menu!
Claire, holding tongs: Where ae my tongs?
"It's like... the ugliest flower" at the clam opening up lmao 😂
That drone shot is gorgeous.
Love this format!! 😊
This video is just so relaxing
Favourite series on youtube at the moment 100%
This is one of your best videos and kicks ass for so many reasons
Great episode, but Claire, I MUST KNOW where you got that awesome mushroom print shirt! Please tell me!
a light, non berry flavor kombucha is a really nice replacement for white wine in a seafood recipe! It's got a nicer flavor than straight up vinegar imo
Best day ever
these cape cod episodes have been so fun!!
Cape! Cod! Claire! I didn’t even think to ask for this content it’s so good
This looks so much fun!! Im inspired
In New Bedford where I grew up, just west of the cape, we would go to the beach and come home with bags full of quahogs for clam boils!! We all used the foot method lol
Clam digging in New England (where I'm from) was fun, so watching you brought back great memories. In Colorado, supermarkets sell clams by the each, so I'll buy a few fresh clams and then use canned clams to stretch out the quantity for chowder or my favorite, stuffed clams. I save and reuse large Quahog shells for stuffed clams. I really miss Connecticut shoreline clam shacks.
The intro was so entertaining!
PLEASE don't call that thing a pond😭😂 That body of water is a gorgeous little estuary! (it really isn't a big deal but, the marine biologist in me got triggered lol). Love this video by the way! Seafood is my absolute fav
I love clam chowder in the late fall and winter. I despise trying to gather clams in the late fall and winter...
I love clam chowder, but being from the south I've always just had the canned stuff. I've honestly never had any desire to make it homemade, but after seeing how simple it really is, I'm definitely going to give it a try. I'm fortunate enough to have a nice seafood counter at my local grocery, so I'll even be able to use fresh clams. What other varieties would work if they don't have quahogs? Could I just use steamers? I'd prefer to not go the canned route unless I really have to.
Love the cape episodes.. Until 8 yrs ago I had gone every summer my parents house was on Follins Pond (salt water too. In Yarmouthport. We would go crabbing but didn’t know we could go clamming!! My favorite spot for breakfast and lobster rolls is Sesuit Harbor Cafe in Dennis.. must try
Love you Claire. Have both of your books. I'm a culinarian myself. You technically explanations are first rate. Also you, and my sister in-law could be twins. So when I'm watching you, in a way I feel like I'm spending time with her too. We live a thousand miles a apart. I don't know how to explain how special that feels. Keep on cooking sister Claire ❤
The videos from your parents house are giving me a real good homely feel. Especially this one.
P.S. your videos are really therapeutic to me. Love 'em❤
id love a mini series thats just you and the crew foraging for ingredients and making food with it. orchards and berries and mishroom hunting and such
Love the seafood seriesss yummm!
I love your shirt!! It’s so adorable!!
I love how you used leek and onion!! I will have to try that the next time I make a chowder
Claire nonchalantly mentioning Harris leaves the house while bacon is cooking, is the best part of the episode.
I think the reason she likes to "cook stuff in big pots that bubbles away" is because claire is 100% a witch and I love that for her.