The expression on his face every time he samples is absolutely precious. So very humble. You can see he appreciates every morsel, and takes nothing for granted. If the eyes are the window to the soul, our Munchies Sensei has a truly good one. ☮️
@@Yeswewillreplaceyou I just made a great beef stew did a butter roux like normal and added some chicken stock corn starch the last hour. Helps the liquid stick to the meat and vegetables better.
Good morning, Kev, and it’s so funny, because my late mother loved Manhattan clam chowder, so that’s what I ate and liked and it took me well into adulthood to prefer New England clam chowder… As I grew up, I ate both, but I always preferred the Manhattan and then it just hit me one day, wow, I really love New England chowder…And yours looks absolutely amazing, which is no surprise.. thanks for sharing as always and CHEERS!! ✌️
Looks good, Kev. I make mine pretty similar, but I pull the bacon out after it’s crisp at the very beginning to add as a topping for each bowl at the end. I also add a couple small bottles of clam juice right after the roux is formed. Thanks for sharing!
Nice easy recipe. U should try to add some hatch green chiles. “Daddy Jacks Cooking with the Blues” channel made an awesome lobster hatch green chile chowder. Check it out!
Forgive my ignorance as I am an Australian but is Old's Cool Kevmo hired by the sorority directly or does he get hired by the college? Does every sorority/fraternity house hire their own chefs or do some of them do their own cooking?
As a Mainer, ive never seen chowda like this. And we have wicked good chowda. Im not knocking this, looks interesting. Ive also lived all over America including Alaska
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"It's CHOWDA! Say it, Frenchie!" 😂thanks man what a treat ❤
"Chow-dare? Chow-DARE?? It's CHOWDA!" Such a great episode!
@@mabylenehell yea definitely a classic
Chowda is New England accent
@@mabylene the golden age fr
You took the words right out of my mouth!
When I lived in Washington DC many years ago, Howard Johnsons Restaurant made the best Clam Chowder. Its truly a treat. Thanks.
Chowda
That looks like a wicked tasty bowl of chowda. What a treat!
The expression on his face every time he samples is absolutely precious. So very humble. You can see he appreciates every morsel, and takes nothing for granted. If the eyes are the window to the soul, our Munchies Sensei has a truly good one. ☮️
Have you seen the few vids of him not being impressed with the outcome? Dude is hilarious!
What a character he is. Someone needs to make a movie starring him…
I started adding corn starch to my flour butter roux to help thicken and make it smooth and stick to food.
So it’s like a slurry and a roux.
@@Yeswewillreplaceyou I just made a great beef stew did a butter roux like normal and added some chicken stock corn starch the last hour. Helps the liquid stick to the meat and vegetables better.
Hope you’re feeling Better!!! You Rock Man & We All Love You!!! ❤️🙏❤️🙏❤️🙏❤️🙏
looks great. Would have doubled the clams. Love a clammy clam chowder
Man, same here. I add a bottle or two of clam juice as well.
Dill goes well with chowder.
looks very delicious!
Hope you're having a great day Kevmo ❤ that looks delicious 😋🤤
oh my god, i’m visiting cape cod, this is a perfect post. keep being you, kev! great work as always.
I really want to make this - where do you get the chopped clams?
Clam chowder that’s been in the fridge for a day or two is even better than straight off the stove.
That applies to soups, stews and chili's as well
How would you go about adding sour to a dish? I always struggle with adding sour flavors.
what an unappetizing name for a dish
Butter and bacon is a great start to anything
One of my favorite foods EVER!!! Good job, Kev!
What a treat!!
Finally, I’ve been waiting for this meal
Looking Good Chef
Glad to see you used the correct spelling
"Say it, Frenchie!!" 😂😂😂
So help me god if i see a tomato
Keep rockin kev.
Good morning, Kev, and it’s so funny, because my late mother loved Manhattan clam chowder, so that’s what I ate and liked and it took me well into adulthood to prefer New England clam chowder… As I grew up, I ate both, but I always preferred the Manhattan and then it just hit me one day, wow, I really love New England chowder…And yours looks absolutely amazing, which is no surprise.. thanks for sharing as always and CHEERS!! ✌️
New England Clam Chowder is my favorite, and this recipe looks/sounds fricken delicious.
It's your show, and your chowder, but I don't like potato skin. Yuk.
Backhanded pour - that’s a forbidden maneuver 😅
No it a fan of clams but still had to watch you make it and thoroughly enjoyed it. ❤😊
Looks good, Kev. I make mine pretty similar, but I pull the bacon out after it’s crisp at the very beginning to add as a topping for each bowl at the end. I also add a couple small bottles of clam juice right after the roux is formed. Thanks for sharing!
I’ve dug geoducks and used them for my clam chowder. It tastes so good with freshly dug clams. And to hell with the blisters.
Nice easy recipe. U should try to add some hatch green chiles. “Daddy Jacks Cooking with the Blues” channel made an awesome lobster hatch green chile chowder. Check it out!
I make this almost exactly, except I use chicken stock and no bay. But bay might be in there next time. Great vid Kev
Forgive my ignorance as I am an Australian but is Old's Cool Kevmo hired by the sorority directly or does he get hired by the college? Does every sorority/fraternity house hire their own chefs or do some of them do their own cooking?
Hope you're doing okay, man. You got this.
Looks delish 🤤 seafood is the best, and clams are no exception
Hii
Nice shirt! Any link to merch?
Always a great video 😁
I grabbed myself a bowl
"Is that the red, or the white...?"
Fuuuuuuuck that looks good
Hmmmm steamed clams
As a Mainer, ive never seen chowda like this. And we have wicked good chowda. Im not knocking this, looks interesting. Ive also lived all over America including Alaska
"The red or the white"
…TOM ACE!
Excuse me is Greg here?…..thank youuu
Red chowder is some Big Apple imitation fakery. They should just stick to pizza. Clam chowder is white-ish or its nothing.
Don't roux innit