Thank you! Thank you! It has been years and years since I’ve been in Bodega Bay, but I love their clam chowder with the crumbled bacon. I still can taste it, in my mind, now thanks to you, I can taste it in my bowl. Thank you so much. I will tell why this recipe is so important to me. I had it on one of the most romantic evenings of my life. I am an old widow now. But back in 1984, when my husband and I were first married, we took a trip through Sonoma County and visited the Armstrong Grove and we spent about a week fishing on the Russian river and touring wineries around Guerneville. One afternoon after no luck at fishing, we put a bottle of Dry Creek white wine in the ice chest and a loaf of San Francisco sourdough bread, and headed to Bodega Bay to watch the sunset from the cliffs over the ocean. We stopped and got some clam chowder togo. It tasted exactly like your recipe. As we were sitting there in the car watching the perfect Pacific Ocean sunset, eating our clam chowder and dipping the bread into the chowder and enjoying the wine, a flock of pelicans started doing all kinds of acrobatic flying right in front of our eyes. It was so amazing. I can remember sitting there holding hands talking about our plans for the future well into the night. And it’s still one of my dearest memories. I can’t wait to make this clam chowder and relive that memory. Again, Thank You.
@@davelunaskitchen8355 I ordered all of the ingredients and plan to make it this weekend. I will let you know how it turns out. I am probably going to reduce the portions since it is now just me and the cats, chickens and a very sweet pet turkey. What a shame that chowders don’t freeze well. Oh! Duh!!! 🙄 I have a brand new pressure canner that I’ve never used and dozens of brand new canning jars. I’ll just can the leftover chowder and eat it later. Sometimes I feel like half my brain has gone for long walk. I bought the pressure canner for the produce from my garden and I hadn’t expanded my thinking for all of the other things that I could can, like leftovers. That’s not like me. Normally I have a million ideas for how I am going to use things. To honest, I did fine with the Johnson and Johnson Covid vaccines but when the Mayor said that I could not teach my neighbors how to add a vegetable garden to their landscape unless I got a booster. I could not find find anyplace that had the J & J vaccine in 4 counties, I even tried the next state over. So against my better judgment I took the Pfizer vaccine and by the next day all my auto immune diseases were in full flare up and I was in bed for months and I just haven’t been the same since. I never did have enough energy to teach those classes that I took the vaccine for in the first place. It’s very frustrating to not feel like yourself. Sort of like passing a mirror and not recognizing yourself except you don’t recognize yourself inside your own brain and body. That’s the best way I can describe it. It’s just weird. I’m just too tired and weak to have any ambition. Which is why I haven’t done any canning because I let my own garden die. Not like me at all. I have a nursing degree, a business degree, 2 degrees in Horticulture, and 2 degrees in Photography. I could repeat back a conversation or a lecture word for word years later and tell you the home phone of my first boss back in 1975. Now suddenly, I can’t remember what is currently in own kitchen. This is not me, and dementia has a gradual onset not one day a person is sharp as a tack and 2 days later they are in a fog. I need to push my doctor harder to do more tests. I have lived with Lupus for 4 decades. This is not Lupus, I actually feel like I am dying and it started with that vaccine. Please don’t think that I am saying that because I am some anti-vaccine person. I am not. In fact I was a missionary in some very disease ridden places. I have had more kinds of vaccines than almost anyone I know. But for some reason I had a strong gut feeling that the m-RNA vaccines would not be good for me and I should have listened to my gut feeling. So I f you get anything out of this, please always listen to your gut feelings. On some level your gut is smarter than your head. Your head will talk you into things that your gut is screaming “NO!!!” to. My gut has never been wrong. I personally believe that the gut is one of the main places where God talks back to us.
My friend, it’s all about what you want and making it yours. I have a few recipes and I have gotten them through my family through the years but I make them my own by tweaking them to my taste. I enjoyed watching your video, your REAL! Not one of those Bourgeois chefs that just make videos that real people can’t follow. I especially liked the mess! That’s a real deal! Take good care!
Growing up in Sebastopol, my dad was a commercial fisherman. I know one restaurant that I frequent JUST for their clam chowder. I will make this. Thank you!
Regarding 09:20 Although I'm sure you hoped nobody would call you out on this, I'm afraid you're getting called out on this... To the REST of the world, we call these PVC pipes. PVC stands for polyvinyl chloride. All of that said, I'm sorry but "Pee-a-vee-a-see Pipes" just won't cut it for the red-blooded men of America. Thank you for your excellent recipe, and for your time.
Great recipe!! I tried the Bar Harbor clams but they were sandy and the pieces were very small and granular. I switched to Sea Watch clams and it was much better.
I love New England clam chowder, and I live in Connecticut so lots of Seafood, especially if you live near the ocean, which I don't .I didn't start to like clam chowder until I was 41,20 yrs ago. You did a great job ,explaining everything, except adding the chicken boulion powder. You seem to be easygoing and laid backed .I wish you all the best with this channel.
I've always boiled the potatoes in the clam juice in a separate pot, while sauteing the onions and celery in another, then when they soft and translucent add the flour to make the roux, stir for a minute or two then slowly add the potatoes and clam juice from the other pot. Or you can skip the roux step altogether by thickening it with brown rice flour which doesn't require the roux step like wheat flour. It really makes a nice velvety texture just like wheat flour. You can just whisk it directly into your liquids.
The cook, the tutorial and (most of) the ingredients are 100% spot on 💪🏼 so, good job on that. Special props to using the Bar Harbor brand, all of their product is locally and sustainably sourced and their quality control is 9 out of 10. Now…. I know everything is based on preference (to an extent) but, as a native New Englander: born, raised and still living on NH’s teeny 13 mile coastline, the herbs de Province and Cajun seasoning do not make for an authentic New England clam chowder.
I hear yeah; this was actually my first YT cooking video. I’m finding they get more tuned as I do/learn more. Nonetheless; thanks for checking out the video!
I always add potatoes to the veg mixture in the bacon fat.They just soak up all that flavor. Once it's all melded a bit, the add your liquids. Kind of a waste of clam juice to cook it off too soon. Just a thought.
My friend. I am soooo glad I found you. I also live in Northern California and my husband, and I go to Bodega frequently for clam chowder because it is the best I have ever had. We are expecting rain in a few days and with the cooler weather I am craving some chowder. I googled Bodega clam chowder receipe and was delighted to find your youTube channel. Thanks again for cooking for us. I plan on making this VERY soon. BTW...It will go great with my home made sour dough bread. :)
عملت القناة مش عشان الفلوس الحمد لله أنا مش محتاجة فلوس أحنا مرتاحين ماديا الحمدلله اسمى صفاء مرتضى أنا بس عملتها لانى اتعرضت لضغوط شديدة في حياتى واتمنى يكون عندى اخوات كتير يكونوا سند ليا وأحبهم ويحبونى فى الله بعشق التنظيف والتنظيم والترتيب اتمنى تكونوا ليا اخوات احبكم فى الله 🥰🥰❤️،،،،
Looks great, I'm going to make this on Saturday. Your audio is amazing. I was wearing headphones and the audio sounded 3D like a really expensive production. Keep cookin!! (and keep doing your audio just like your are doing it )
Aloha. Bodega Bay to me equals Spud Point, clam chowder with a crab sandwich. Or, if I’m feeling particularly decadent,fishing the New Sea Angler for crab and rockfish, then hitting up Spud Point.
I like to use sea salt.Because it's harvested from water, it has micro nutrients and other subtle flavors that aren't present in kosher or iodized salt.
Hi Mary Ann, sent Anna a message. Kind of a game of telephone here :) In any event; ideally we’ll be able to setup a time to meet. The schedule is tight with the flights but I’d very much love to see you and Ben & Anna and for you to see Emma & Elliot…let’s see what we can do; love to you ❤️
I cut one stalk of celery razor thin. It cooks down like onions and does not overpower the dish. Damn carrots would overpower it...not a bit of celery sliced razor thin.
Thank you! Thank you! It has been years and years since I’ve been in Bodega Bay, but I love their clam chowder with the crumbled bacon. I still can taste it, in my mind, now thanks to you, I can taste it in my bowl. Thank you so much. I will tell why this recipe is so important to me. I had it on one of the most romantic evenings of my life. I am an old widow now. But back in 1984, when my husband and I were first married, we took a trip through Sonoma County and visited the Armstrong Grove and we spent about a week fishing on the Russian river and touring wineries around Guerneville. One afternoon after no luck at fishing, we put a bottle of Dry Creek white wine in the ice chest and a loaf of San Francisco sourdough bread, and headed to Bodega Bay to watch the sunset from the cliffs over the ocean. We stopped and got some clam chowder togo. It tasted exactly like your recipe. As we were sitting there in the car watching the perfect Pacific Ocean sunset, eating our clam chowder and dipping the bread into the chowder and enjoying the wine, a flock of pelicans started doing all kinds of acrobatic flying right in front of our eyes. It was so amazing.
I can remember sitting there holding hands talking about our plans for the future well into the night. And it’s still one of my dearest memories.
I can’t wait to make this clam chowder and relive that memory.
Again, Thank You.
What a sweet and endearing memory to share; thank you! I really hope you enjoy the recipe and very much appreciate you checking out the video! ❤
@@davelunaskitchen8355 I ordered all of the ingredients and plan to make it this weekend. I will let you know how it turns out.
I am probably going to reduce the portions since it is now just me and the cats, chickens and a very sweet pet turkey. What a shame that chowders don’t freeze well. Oh! Duh!!! 🙄 I have a brand new pressure canner that I’ve never used and dozens of brand new canning jars. I’ll just can the leftover chowder and eat it later. Sometimes I feel like half my brain has gone for long walk. I bought the pressure canner for the produce from my garden and I hadn’t expanded my thinking for all of the other things that I could can, like leftovers. That’s not like me. Normally I have a million ideas for how I am going to use things. To honest, I did fine with the Johnson and Johnson Covid vaccines but when the Mayor said that I could not teach my neighbors how to add a vegetable garden to their landscape unless I got a booster. I could not find find anyplace that had the J & J vaccine in 4 counties, I even tried the next state over. So against my better judgment I took the Pfizer vaccine and by the next day all my auto immune diseases were in full flare up and I was in bed for months and I just haven’t been the same since. I never did have enough energy to teach those classes that I took the vaccine for in the first place. It’s very frustrating to not feel like yourself. Sort of like passing a mirror and not recognizing yourself except you don’t recognize yourself inside your own brain and body. That’s the best way I can describe it. It’s just weird. I’m just too tired and weak to have any ambition. Which is why I haven’t done any canning because I let my own garden die. Not like me at all. I have a nursing degree, a business degree, 2 degrees in Horticulture, and 2 degrees in Photography. I could repeat back a conversation or a lecture word for word years later and tell you the home phone of my first boss back in 1975. Now suddenly, I can’t remember what is currently in own kitchen. This is not me, and dementia has a gradual onset not one day a person is sharp as a tack and 2 days later they are in a fog. I need to push my doctor harder to do more tests.
I have lived with Lupus for 4 decades. This is not Lupus, I actually feel like I am dying and it started with that vaccine. Please don’t think that I am saying that because I am some anti-vaccine person. I am not. In fact I was a missionary in some very disease ridden places. I have had more kinds of vaccines than almost anyone I know. But for some reason I had a strong gut feeling that the m-RNA vaccines would not be good for me and I should have listened to my gut feeling. So I f you get anything out of this, please always listen to your gut feelings. On some level your gut is smarter than your head. Your head will talk you into things that your gut is screaming “NO!!!” to. My gut has never been wrong. I personally believe that the gut is one of the main places where God talks back to us.
@@tommielourogers4327 Thank you for your words of wisdom. I pray that you will be well soon.
My friend, it’s all about what you want and making it yours. I have a few recipes and I have gotten them through my family through the years but I make them my own by tweaking them to my taste. I enjoyed watching your video, your REAL! Not one of those Bourgeois chefs that just make videos that real people can’t follow. I especially liked the mess! That’s a real deal! Take good care!
Thanks Russell; I appreciate your comment and am glad you enjoyed the video!
I make an excellent Corn Chowder but I have never tried making Clam, might have to give it a try. Thanks Dave 👍👍
Mmmm clam chowder and hot sourdough. Heaven
Thank you for this video. I am always on the lookout for a great NECC recipe. Subscribed.
Growing up in Sebastopol, my dad was a commercial fisherman. I know one restaurant that I frequent JUST for their clam chowder. I will make this. Thank you!
Awesome; thanks for checking out the video :)
Looks excellent and now that it's cooling down heading into autumn, soup is on the menu
Hope you enjoy the recipe!!
@@davelunaskitchen8355 👍
Regarding 09:20
Although I'm sure you hoped nobody would call you out on this, I'm afraid you're getting called out on this...
To the REST of the world, we call these PVC pipes. PVC stands for polyvinyl chloride. All of that said, I'm sorry but "Pee-a-vee-a-see Pipes" just won't cut it for the red-blooded men of America. Thank you for your excellent recipe, and for your time.
Gotcha; LOL Thanks for checking out the video!
Awesome video tho! I believe I’ll be trying this soon (enjoyed the crispy bacon addition and the veggies sautéed in the drippings!)
😋
Great recipe!! I tried the Bar Harbor clams but they were sandy and the pieces were very small and granular. I switched to Sea Watch clams and it was much better.
I love New England clam chowder, and I live in Connecticut so lots of Seafood, especially if you live near the ocean, which I don't .I didn't start to like clam chowder until I was 41,20 yrs ago. You did a great job ,explaining everything, except adding the chicken boulion powder. You seem to be easygoing and laid backed .I wish you all the best with this channel.
Alex, thanks so much for checking out the video; appreciate it!
I lived in East Hampton, CT in the 80's...up the hill from Middletown. Loved it. So beautiful.
He said he added it just before the clams.
@@teresamerklin4614 ty
I've always boiled the potatoes in the clam juice in a separate pot, while sauteing the onions and celery in another, then when they soft and translucent add the flour to make the roux, stir for a minute or two then slowly add the potatoes and clam juice from the other pot. Or you can skip the roux step altogether by thickening it with brown rice flour which doesn't require the roux step like wheat flour. It really makes a nice velvety texture just like wheat flour. You can just whisk it directly into your liquids.
❤Nice presentation
Thank you! Cheers!
The cook, the tutorial and (most of) the ingredients are 100% spot on 💪🏼 so, good job on that. Special props to using the Bar Harbor brand, all of their product is locally and sustainably sourced and their quality control is 9 out of 10. Now…. I know everything is based on preference (to an extent) but, as a native New Englander: born, raised and still living on NH’s teeny 13 mile coastline, the herbs de Province and Cajun seasoning do not make for an authentic New England clam chowder.
My next podcast soup nothing like a good thick Bowl a clam chowder exclamation point🎉🎉🎉❤❤❤❤❤❤
I'm glad to have a real clam chowder recipe! All the other recipes on here taste like cat food!
Sloppy at the end?? Only that🤔🤔
I hear yeah; this was actually my first YT cooking video. I’m finding they get more tuned as I do/learn more. Nonetheless; thanks for checking out the video!
I think you did a great job. I like my chowder a bit thinner, but that's an easy fix. Enjoyed your video 🤗
Thanks so much for checking out the video and the nice comment!
I always add potatoes to the veg mixture in the bacon fat.They just soak up all that flavor. Once it's all melded a bit, the add your liquids. Kind of a waste of clam juice to cook it off too soon. Just a thought.
Yeah; I like that idea! Thanks for the comment and checking out the video!
My friend. I am soooo glad I found you. I also live in Northern California and my husband, and I go to Bodega frequently for clam chowder because it is the best I have ever had. We are expecting rain in a few days and with the cooler weather I am craving some chowder. I googled Bodega clam chowder receipe and was delighted to find your youTube channel. Thanks again for cooking for us. I plan on making this VERY soon. BTW...It will go great with my home made sour dough bread. :)
Hope you enjoy the recipe!!
17:28, enter sweet pup. 17:48, exit sweet pup.
Great recipe and I loved the stories. I'm from the bay area, so hearing these stories are nostalgic for me too
Same here....From the Bay Area too❤
This is THE BEST CLAM CHOWDER RECIPE !!
THANK YOU FOR SHARING THIS WITH US❤❤❤
عملت القناة مش عشان الفلوس الحمد لله أنا مش محتاجة فلوس أحنا مرتاحين ماديا الحمدلله اسمى صفاء مرتضى أنا بس عملتها لانى اتعرضت لضغوط شديدة في حياتى واتمنى يكون عندى اخوات كتير يكونوا سند ليا وأحبهم ويحبونى فى الله بعشق التنظيف والتنظيم والترتيب اتمنى تكونوا ليا اخوات احبكم فى الله 🥰🥰❤️،،،،
Looks great, I'm going to make this on Saturday. Your audio is amazing. I was wearing headphones and the audio sounded 3D like a really expensive production. Keep cookin!! (and keep doing your audio just like your are doing it )
Thanks for the nice comments and hope you enjoy the recipe!
Aloha. Bodega Bay to me equals Spud Point, clam chowder with a crab sandwich. Or, if I’m feeling particularly decadent,fishing the New Sea Angler for crab and rockfish, then hitting up Spud Point.
BODEGA BAY !!!!!!❤❤❤❤❤❤
Awesome video tho! I believe I’ll be trying this soon (enjoyed the crispy bacon addition and the veggies sautéed in the drippings!)
😋
Awesome video! I have cast iron envy! I’m on Cape Cod, so use fresh clams, but the Bar Harbor clams and clam juice are right on!
I’m not a seafood eater but it looks good 👍🏻 ❤️
Nice job. I've been craving a good clam chowder. Will give this recipe a try.
Cool; I think you’ll enjoy the outcome! Thanks for checking out the channel!
Thank you
Don’t you like to use sea salts?
Yes indeed! Must’ve been remiss in this video as I didn’t! Thanks for checking it out; this was my first….I think it’s got better as times gone on!
I like to use sea salt.Because it's harvested from water, it has micro nutrients and other subtle flavors that aren't present in kosher or iodized salt.
Hi DAVE ,,, I REALY ENJOYED THIS VIDEO ,,, I LOVE CLAM COWDER
Hi David and Luna! Aunt Mary Ann here. This recipe looks delicious! Anna is going to contact you about your trip. Lots of love!
Hi Mary Ann, sent Anna a message. Kind of a game of telephone here :) In any event; ideally we’ll be able to setup a time to meet. The schedule is tight with the flights but I’d very much love to see you and Ben & Anna and for you to see Emma & Elliot…let’s see what we can do; love to you ❤️
“Get Out!”…….😂😂😂😂 Looks good!
I made this a second time. The receipe is awesome and I see no reason to purchase clam chowder anywhere ever again.
Awesome; so glad you enjoy it!!!
Wow 3000+ views!
Looks sooooo good going to make it thanks
Cool; hope you enjoy the recipe!!
Looks like Kane
Did you just say......thyme pronouncing the th????
Could be…😆 Thanks for checking out the video.
No celery-its strong flavor overpowers the clams
Thanks for checking out the video!
I couldn’t disagree more 😊
Use young celery in seafood recipes. It's the older celery (dark green) that overpowers seafood.
I cut one stalk of celery razor thin. It cooks down like onions and does not overpower the dish. Damn carrots would overpower it...not a bit of celery sliced razor thin.