New England Clam Chowder | Chef Jean-Pierre
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- Опубликовано: 26 янв 2022
- Hello There Friends, Today I'm going to show you how to make the World Famous Clam Chowder. This is such an amazing recipe that you must make! Make your own clam juice instead of buying it in the can and elevate your Clam Chowder. Let me know how you did in the comments below.
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Развлечения
Don’t worry about the length of your videos. Some ppl never cooked before and need to learn especially from a great teacher and chef as yourself.
God bless your heart for acknowledging your dishwasher! That really shows what a fine man you are. I’ve been a spectator of commercial kitchens, with multiple chefs, hours long, thinking ‘dear God, those poor dishwashers!’ Especially when the chefs accidentally burn things. The dishwashers are unsung heroes endlessly bringing out stacks of sauté pans, saucier pans… no glory.
Num p no l l bonbbbbbbnnl
When I had my first job waiting in a nice family dinner restaurant. Most of us were very young but hard working. I learned very quickly that the dishwasher was, in my opinion a highly valued member of the kitchen team. It didn’t matter if your food was ready - if you did not have silverware to serve with. Our dishwasher was older mentally handicapped but very able to do the job. I truly thought it was a awful challenging dirty hot wet job. Steam, hot water, stinky, messy garbage and dish filled tubs of nasty dishes. It was a lonely job because he didn’t have another partner to work with. As a server, I worked for tips if the night was busy my money increased. For the dishwasher, he just made a very low minimum wages. It wasn’t company policy but I chose to share my tips with the dishwasher. He was blown away the 1st time I gave him some money. Everyone usually ignored him and he often had his breaks alone. I just knew in my heart that I couldn’t do my job without him. He was always very helpful and kind to me. Whenever I needed anything like soup spoons - I was the very 1st to get them. I learned a lot working in that restaurant about humans or inhuman behavior. Don’t judge someone by how they look or what job they have. Most of all be kind. 💐
No god we trust!
Never ever put tomatoes in clam chowder
Everyday I enter kitchen I hug every dish washer just to feel them they r our own .not they r just a dishwasher and poor workers. Thy don't need or ask for food they just want some respect . everytime. I think who is my friend inside kitchen they r. Not my fellow chefs . they r more than them .they will do whatever they can do for you if you show love and respect to them .
Amazing chef, love how he acknowledged his late employee, John the dishwasher.
Chef Jean-Pierre, I can’t help constantly being amazed at your humanity and humility. Paying tribute to your dishwasher friend reinforces everything I’ve always known about you in the past 25 years of watching your PBS TV shows and now on youtube. Please keep making great content like this. Oh, and by the way this recipe looks absolutely delicious! A keeper for me. Félicitations pour ton succès et beaucoup d’amour!
🙏🙏🙏❤️
Awww you two!
Once I got to the instruction of replace water with Chardonnay...
I knew this recipe was a winner 🏆
Feb 2020, I entered for the first time, Santa Cruz Boardwalk Clam chowder cook off. I made it the way you made it, short of liquor and it was amazing. I made 10 gallons (8 was required) but the people who won the competition made over 50 gallons. To win, you needed to collect tickets. But I did place 6th out of 48 in the judging. It was held 2 weeks before the shut down. Over 20,000 in attendance. Everyone who tasted my soup told me it was the best they ever had. My booth and theme was “Wrath of Klams” Star Trek with Kahn as my chef. I was way in over my head, but will never forget the great time I had with friends helping. The competition is back Feb 26-27 with amateur set for Saturday. Thanks for the vdo. 🙏💪🌏🌎🌍❤️🎥🇺🇸🖖
I made this recipe tonight. The most tedious part was scrubbing the clams 3 times, but worth it. Fun part was watching the clams pop. Best part, eating this amazing soup. Chef is right, I will never go back to using bottled clam juice or canned clams. It is a labor of love but so worth it. Thank you for a great video and the recipe on your website.
I was a dishwasher when I just started out. Despite being treated like trash by most of the staff it still felt like being an important part of the team. If the food needs the pan then it also needs to be cleaned. But, i am glad you understand the pain.
I was angry and agitated by a super-slow paying customer; I hate to have to run after my money and then get a lot of nonsense too. But after watching THE FINEST MOST SYMPATHETIC CHEF on the internet I'm happy again and my mood (and health) restored. A very fine recipe indeed, merci beaucoup Chef!
on the other hand, my contractor seems to hate money. six months to renovate 300 sqft. i get so much nonsense as to why he isnt taking my money.
@@guguigugu We should both cook the soup. I'm sure it will help ;-)
Everyone who says " i can't cook" didn't look to chef Jean Pierre!! This is kitchen-entertainment and this is really to learn cooking. "A child can do this" . Absolute truth. Thank you for all your enthousiasm and expertise. It is an honor to be called a friend by you Chef JP. God bless. Your "friends" from the Netherlands.
watching two masters Jean-Pierre and Pepin.
One thing i like about this channel is they dont shorten or cut the video too much they will show you the start, on process and the ending of cooking … very detailed
Chef is hilarious. The best part when he makes soups/chowders is right at the end when he is stirring the finished product at the end, while it's still on the heat, and he's waiting for it to get to the that exact consistency he's looking for. It's like science, you can see it thicken in real time, just up to the point that it's perfect.
And while I know he has probably made and eaten this same clam chowder a thousand times over his years as a chef, he is just as excited about the results today! And just as eager to eat that first very hot bite to make sure it is perfection!
You are my favorite chef. I’m seventy eight and have always loved to cook. My mother taught me well. I’m sure she’s looking down on me and smiling. I’ve learned a lot from you. Thank you.
Aww ❤
My God....
To be Frank with you JP after watching this video I couldn't stop my taste buds from going overdrive of course I couldn't make it myself..😁 so I took my wife and went to the most famous fish food restaurant in Alexandria and ordered the clam chowder plus sole menier with boiled potatoes and cream spinach with white wine.
This my friend proves what your exquisite way of describing your meals does to your fans.
Thank you
Another home run, and here in Maine, we love clam chowder! The clams are almost jumping out of the Atlantic Ocean a few miles from my home! Thanks again! It's pretty funny how often I now quote you, as my family watches me cook ""It's amaaaaaaaaaaaazing.." and "A child could do it!" and "if you're cooking for vegetarians...(closeup of raised eyebrows)"...."If you don't drink alcohol....OK, don't use it...but maybe you should try it (another closeup of face)"....."ONYO!"
plus "butter is good for you friends!", and "look, look, look friends, you see?" (I do that to my wife and she laughs!) You are proof that humor is one of the key ingredients (pun intended) to making sure people learn and remember. Now, I must run and "freeze that sauce for 17 years!"
LOL 😆
"CLAMS GOT LEGS!"
@@kirbyculp3449 And they know how to use them....
Measure carefully!
Videos like this just bring me joy, besides getting better at cooking.
How can you not love Chef John Pierre? Always so funny and entertaining and informative.
Absolutely! Chef is amazing! I love his recipes and his splendid teaching! I SO wish I could have worked with him before we both retired . I was a Sous Chef. What fun it would have been!
Clam chowder and chef Jean Pierre? Talk about two legends in one video! 🙌🙌🙌
The thing I like most about cooking is that the Chef or Cook always has the customer or guest or friend in mind from the very moment they dream of a dish. I believe large companies can learn a lot from Chefs and Cooks. You are the best Chef Jean-Pierre!
No joke: our Chef Jon is a freaking saint! He is knowing and kind. I always feel encouraged in my kitchen efforts through his instructions.:)
Thank you Jason! 😊🙏
Not only did you make a beautiful chowder, you made my day.
God Bless America and Jeanne Pierre!
Chef, I'm laying here on the couch with a fever and sinus infection watching you cook. Thanks for being so honest and real with your viewers. I feel better just watching you. And a piping hot bowl of that chowder sounds amazing right now!
Bonjour Jean-Pierre ! You made me so happy with this recipe. I cannot wait to make it. Please never apologize for taking time to explain what you do along with the "why and how, etc." This is what makes your show/class interesting, and why we learn a lot and we keep coming back with great pleasure. Have a great week-end my friend. - Rosalind -.
,
I totally agree! Chef Jean-Pierre makes cooking so fun, exciting, inspirational, motivational and so insightful. He's the absolute best!
Epic recipe. Thanks for not rushing, and taking on such a multi step task without regard to video length. We don't care how long the video.
Chef JP, we live near the ocean. We soaked the clams, mussels, and other shellfish overnight or a few hours in water before cooking them. The shellfish will spit out the sands inside their shells. There are still some leftover sands when you cook them. Your cooking is delicious. You cook so well. I enjoyed watching your vlogs and learning a lot from you. Take care and more power to you.❤❤❤
Chef Jean-Pierre is not only a genius, he seems like a very nice man......Pleasure to watch you Jean-Pierre....regards from Spain.
Thank you 🙏
Thank you, thank you. Am a retired chef and have travelled thru many a kitchen, seen many styles. Your method is absolutely perfect. You have simplified a high level of cooking to a beautiful level.
" Let me tell you, it's amazing ".
Well done!!
"Dont wanna bore us"" That could never happen JP. You are without doubt the most entertaining chef in the World.
I like how JP pays respects to the dishwasher. I started as a dishwasher...moved my way up to chef....now I'm in IT but still love cooking
I love any kind of chowder. I like lots of butter in chowder for added flavor & emotional support. Thank you for this recipe. I will add it to my JEan Pierre binder collection.
"for added flavor and emotional support." Hahaha i love the way you think.
Love how Chef Jean cooks, explains and even entertains all the viewers with his witty and charm! How multitasking and the soup must be so delicious!😋💓
As a matter of fact, cooking is one of the ultimate multitasking thing ^^ About the rest, it seems a french/latin thing as we do like to cook (even if we are REALLY serious about it ).
yeah, he's good to watch if you want to learn instead of being sold something...even though he has his products in there; but it's tasteful.
Unfortunately, he used a derogatory word twice ( 6:13 and 6:25 ) to describe a chinois sieve.
@The Leopard Thank you for your comment, but I certainly never meant to use the term Chinois as a derogative word. It is indeed the name of this tool. If you search on Google this is their definition of that tool. "Chinois is French for Chinese, and it is whimsically so named because its cone shape resembles a coolie's hat." So no harms done! 💗👍
@@theleopard3310 Derogatory only in your mind. If you leave your door every morning looking to be offended, I promise you will be... in your mind.
OMG Chef Jean-Pierre, you made my most favorite soup in the entire world, even more so than chili, and I am seriously drooling, ten thumbs up 😋❤ My Grandfather made the best in the world, and he was one of the first to serve it in his home baked sourdough bread bowls. I also see that you made it Manhattan style with the tomatoes, which are really good, my Grandfather called his Pacific Northwest style, with bits of flaked fresh caught salmon out of the Columbia River outside of Portland, Oregon, it made a wonderful complementary flavor with the clams.
The chowder with salmon especially here in the pnw would just add that touch to it!! Either way and no matter what you put in your chowder is always so comforting and filling
@@dustinmckee1857 Amen, so true.
Dear God! That sounds absolutely amazing! I'm stealing that.
@@troymadison7082 Go for it, it's really amazing.
I have a habit of 'liking' when I first start to watch, lest I forget. I have enjoyed every video presented on this channel
HIs expertise is revealed by his experiences and relatability. It is really nice to live close to fresh seafood sources.
I always measured everything out perfectly, but since watching your videos, I started paying attention to each step, and now I can "eyeball" basically everything, and I have a grasp on new things I've never heard of before.
You're the only chef I who
actually made me a better cook.
I wish I lived in Florida so I could work under you.
It is comment like yours that makes it all worthwhile and keeps me motivated to continue creating great content. Godspeed! 🙏
I always learn something new, as a retired chef, I love the addition of tomato, and sherry. All the best
Thank you uncle Chef.Greetings from Turkey !
My daughter is an amazing cook, and she has forgotten more about cooking that I ever knew. But now I have convinced her to watch your channel and she loves it!! So do I, her 82-year-old dad.
I often use a tarragon rather than dill to give it that anise touch.
Love your shows Chef. One of my tricks to get rid of small bits/sand, I use coffee paper filters. It's quick and no need for any fancy sieves. God Bless you Chef Jean-Pierre.
🙏🙏🙏😊
I like the showcasing of multi-tasking!
I don't even like clam chowder but my man Jean P makes a video I watch.
I like to thank you Chef. You're the only one who went into detail how to cook the roux. Other just show the ingredients and how to start, but none say that you need to bring it up to a boil. That's why I always wonder why my roux has that chalky consistency.
I'm happy as a clam after watching this video. Thanks a bunch for this recipe, chef. You did it again!
I just watch for Chef Jeans humour at the same time casual but important cooking points.Youre amazing!😝
No one better than Monsieur Onyo!!
🙏🙏🙏😊
I pretty much trust Chef on whatever he tells me, he has COMPLETELY upped my game in the kitchen. But... I used to have to make oyster stew every Sunday for a little cafe where I cooked. I cannot eat seafood, but it was no big deal until I got pregnant. Morning sickness and oyster stew... bad combination and the memory is strong decades later. When Chef said the clam juice "smells amazing!" I thought "Chef is nuts..." lol!
It's so incredibly hard to find a clam chowder recipe that doesn't come out of a can these days. Thanks so much!
I adore and love watching him. He is a serious yet comical chef. I am Glad he has this personality . He keep it up Chef Jean
Thank you for making me laugh.
You are for sure a warm-hearted man.
Love from Sweden ❤
Thank you 🙏
This was incredible! My wife and I made it at the end of a fast for Church. It was the best way to end it. Perfect with some homemade bread friends; for dipping and scraping the bowl.
YUM! I want a bowl or two right now! Yep, we are having clam chowder for dinner !
Amazing... I wish my Mom was still here so that I could make this for her... she loved Clam Chowder
Chef, watching you is better than watching TV. After a long day at work, watching this makes me happy. Merci.
Well I made this all I can say is wow.
I have made chowder for years. But it was soup compared to yours, Chef. Absolutely incredible it was the rave everyone couldn't get enough. Well, I ran out. Thank you for showing us how to make excellent meals.
😱 This is absolutely my most favorite soup dish ever. I used to get this all of the time but the place is out of business.
Chief’s instructions are as always perfect. And I love how he talks about giving the clams happiness but giving them wine and a bath 😁
Greetings from the Pacific Northwest. We are so unbelievably spoiled here with seafood and produce. Those ginormious onyo you love? Grown in Yakima and Walla Walla. Oysters and clams are farmed around here too.
Thanks for all you do.
Thank you 🙏
Perfect weather for clam chowder!!
I just finished a huge breakfast and this is the first video I see afterward... now I'm hungry again. Thanks, Chef. 🙂
I know what you mean! I am sitting here EATING my dinner and my mouth is saying...go buy those ingredients, we need some of that in us RIGHT NOW!
Chef, I feed my live clams cornmeal over night in water. Then when I’m ready to cook, all the sand inside the clams is gone & the bellies are full of sweet corn meal no sand : ) But I’m going to 5th your way this time ! Ty Chef, I love 💕 you & all your video’s : )
Yes, our Family Secret! We fill our bathtub with 6'' salted water and a handful of fine cornmeal. Clams of many kinds and other shellfish that you never see in the US.
What ratio salt and water? Is the water oxeygenated?
@@kirbyculp3449 Just add SEA salt until the water is salty to taste. Overnight doesn’t need oxygenation because it's not an aquarium.
6'' of water in a bathtub takes 1 or 2 handfuls of SEA salt.
It's just overnight, so don't worry too much.
Tip: Aquarium stores sell a salinity tester for a few bucks.
It's Thursday! Time for another Chef Jean-Pierre video!!!
04:30. I appreciated how excited he was, pulling the open clams out of the steam. Each one was a gem. That's love for cooking,!
After watching this video, I am as happy as a CLAM! Merci, Chef Jean-Pierre. Vous êtes vraiment un joyau de la couronne du monde culinaire.
One of my favorite dishes, I had it almost every week down on Ventura Blvd, L.A. I didn’t know then that they used bacon 🤭 but I don’t feel bad about it. Now, like you said “just don’t use it.” I will prepare it with goat’s fat 😮. You’re such good man my friend. Love from Bahrain 🇧🇭🥰
"Mise en place" has become a "Golden Standard" on my front lines in everything I do Chef 9:34 it's a Key to Success.
YES!!!! Greetings from Arkansas!!
I'm allergic to shellfish... but I still watched the whole video.
... You poor soul, I'm sorry you have that allergy. I don't know if I could exist without shellfish.
Sorry to hear that, I'll gladly take your portion :)
I'm very selfish so I'm a keep it all for myself ;)
@@SFXMadness Selfish with shellfish? 😂
@@annemiekvandorp4457 Chuckles... Yeah, well just bringing barely average, flaky dad jokes to the comments section :)
I just saved this to watch later as I am rushing out the door. But can’t wait to make as I know it will be delicious! Thanks Chef
You are a delight to watch. Can’t believe I am just now finding your videos.
Easily the most lovable Chef ever, let alone on RUclips. God Bless Chef John Pierre.
JP, I make it almost exactly the same way, but I use a couple of leeks and one onyo. Also, wife doesn't like carrots so I skip those. It's a huge hit with the family. Thanks for all you do. You've stepped up my cooking game 100% since I've been watching.
Yes, leeks are a delicious addition to clam chowder! I'm going to try his recipe exactly the first time and then add some leeks when I make it again to see if adds anything!
That looks amazing!! I especially loved when you went to add the liquor, saying measure carefully and you just splashed it right in!! 😂💞 I'll be making this soon! Thank you for your guidance!
This one... A child cannot do ?!? But it reminded me of great times I had working for a reception hall in Lachine, Montréal... Every year, the police department had a Oster & clam chowder party ! At 15 years old I help the old cook make the chowder and later I clean up the oster shell and the beer bottles... wow what great memories !!!!
If I remember correctly, the old cook made me open more that a dozen bars of butter to make his clam chowder for the more that 150 police officers ! Could't believe how mush butter it took !!! but the best clam chowder I ever ate !
Great comment thank you 🙏
We used to dig for clams with my Mother-in-law while on vacation. She was a great cook but I didn’t have her recipes for everything. This is perfect.
Oui Chef, Clam Chowdah ! ! ! There is no one Butter than You ! ! !
Love your videos! The only thing I would change is no tomato and no carrots and white pepper not black! Just hold on the tomatoes and carrots when making NE England clam chowder! Save it for Manhattan clam chowder!❤❤❤
👍👍👍😊
I’m making my first clam chowder. Colombian born and raised, for my Canadian family
Nothing like a bit of humor while cooking, love it
Hey Chef! Another great video!! Here in New England, we take clam chowder damn serious. As far as I'm concerned, yours is approved and looks fantastic!!
Chef, I thought I already had an great clam chowder recipe......your recipe blows it away! I can smell it already and I haven't even made it yet. I'll add some butter at the end and have it with a nice white wine and some crusty bread. :-) Thanks chef!
No matter the video, as soon as I hear “hello there frwenz” it’s a 👍🏾.
This guy is wonderful !! Just love his videos!! 😀😀
Excellent recipe Chef. I have never made fresh clams at home. I love clams and my family does as well. I am so excited to give this a try. I love your step-by-step instructions. I think I can follow this recipe easily so that I do not overcook the clams. Looking forward to this delicious clam soup. You have a wonderful channel Chef. I love your personality and your energy. Have a wonderful day and stay safe and healthy.❤️😍👍
Amazing looking chowder Chef! Love your channel, found you last year, watched almost every video so far!!
and don't worry about the people who cry and complain in the comments, some people will just complain and cry over anything. You said nothing wrong.
I see what you're talking about my friend - God Bless America 🐏
Lucky me...live close to the Pacific Ocean. our seafood so fresh and plentiful. Clam chowder is one of my favorites.
Always ⭐️⭐️⭐️⭐️⭐️ can’t go wrong with chef Pierre
Another great recipe added to my "to cook" list. Thank you chef! You are great!
Now we add the Bacon. That was hot.
🤣😅😂😄🇺🇸
Funny Funny Funny!
I'm glad he doesn't edit himself to make him look perfect. Even if you don't have any desire to cook pizza pockets in a microwave, you'll enjoy watching this show. Chef Jean-Pierre hits priceless gold every day.
You’re an amazing Chef. Thank you for all you do. 👨🏻🍳
Love your videos and they have rekindled my love for cooking. I have also started talking to the screen when watching other RUclips chefs and they don't start with the onion or fry the garlic too soon....
Mr. Pierre you don’t even need to tell people to ring the bell , watching you excites our time in the kitchen, and there’s no~one who doesn’t in joy your videos. Thank you so much for teaching me how to cook.
People who never worked in the food and beverage industry have no idea, how priceless a good and dedicated dishwasher is,and how hard they are to find,let alone keep for 23 years.
Love watching chef jean Pierre. What a wonderful person. I would love to hang out and cook with this guy for days. He even shows how much he loves our country, more than a lot of people that are Americans. Stay healthy my friend.Michael Beaulieu
You can bet on that Boune🙏🙏🇺🇸🇺🇸🇺🇸❤️
The way he innocently says Chinaman is so endearing.
This is such a delicate recipe. The simple things are the most delicious! And then he says ‘I’m measuring…’
🎉😂Chefs know measuring by doing it for a long time. I understand!
Dear Chef, to purge the sand effectively and without too many maneuvers, in Italy we do this:
for every half kilo of clams fill a glass or ceramic bowl with 1 liter of fresh water (preferably from a bottle) in which 30 g of salt will be completely dissolved. The clams must have the illusion of being in the sea, to open the valves and let the sand escape.
Keep them in the bowl in a place where they remain undisturbed, cover them with a lid and in a cool place, and if it is too hot as in summer, put them in the fridge. Change the water every 2 hours, adding salt each time in the proportions included.
In the case of farmed clams or lupins, 2 changes of water may be enough, if you have purchased sea clams, I also recommend a third change of water and salt, unless otherwise indicated by the trusted fish shop.
Check them again one by one before sending them to the pan perhaps beating them on a piece of kitchen paper, check that no sand comes out of the valves and in this case eliminate them. It could also like out some empty clam, which did not open during the first selection phase, only for the interlocking game that is created between the two shells.
Cook the clams and filter the liquid one last time through a gauze.
No more sand guaranteed!
Awesome advice thank you 🙏
Omg Chef! I made this last night 😍. Fantastic recipe! The Harvey’s Bristol Creme ( I measured carefully 😂), is now “my” secret ingredient. Best clam chowder we ever had and totally worth the effort. Thank you for the amazing recipe ❤️