New England Clam Chowder | Chef Jean-Pierre

I give this guy credit for single handedly making me like soup, more importantly teaching me how simple and fun making soups is

I made this today for thanksgiving dinner and it was Great!!!.. thanks for posting!!

Its a lot BUT its worth it!

that amount of clams left over reminds me when I made my own Gravy from 36 Italian tomatoes off the vine...well, after it all reduced, I had less than 1 cup of gravy, haha, this was years ago before I was a learned cook!!!

Absolutely killed it with the carrots

Southern Cross seafood is in Cedar Key Fla . You always do the clams last and separately , soup first, a potato soup base is best ! Then add the clam stock let it simmer then add clams last as to not over cook them ! I've made hundreds of gallons of homemade clam chowder and was a clam former in Cedar Key for 20 years ! Chefs recipe is far deffrent fromby mine but I'm gonna try it . Mine is much simpler. Little neck is a 7/8 inch clam

booyah.... we do this tonight..

Amazing Chef! Thank you.

Why add all that extra chicken stock just to end up with a soup that’s too thin? Better to add less and just use the clam stock? Or does the chicken stock add more flavor? I prefer not to have to add corn starch. Thanks.

200 clams in Missouri would cost $160.00.

"...maybe one day I'll make a a quick recipe!" 🤣!

You are my fav, Chef.

It keeps getting better as I watch your joy🩷🌟

Just made this, haven't added the clams yet tested it for seasoning. Its AMAZING changed it up just a hair used canned clams so I added about 3/4 of a cup of wine when adding the peppers and reduced. a pinch of cayenne a few squirts of hot sauce and a bit of fresh thyme. Im gonna get fat if I keep cooking like chef jean Pierre. Butter.

You always make fantastic videos, Chef. I love hanging out with you.

Make the rue with veggies, my guy less pots .😮😂 big daddy Jack, the legend from chaplins, does a great video

No carrots

Chef, I love most all you recipes, this one as well., but!!! That is not a traditional New England clam chowder.
I’m from Cape Cod and a traditional clam chowder is is a lot more simple.

I would use " wild claim "...nothing farmed,....

I've never heard of a New England clam chowder made with tomatoes.

Dear Chef, I made this exquisite chowder but had to make a few substitutions. Even though I live in Maryland, I am not near the shore, plus I have no experience with fresh sea food. Therefore, I used Cento whole baby clams. I found them to be very clean, never found a shell or sand, and extremely tender. They did not become chewy even after several reheatings. I used Bar Harbor Clam Juice. I omitted the wine, but included the sherry. My family is still talking about this rich, decadent (yes really!) soup! I was reluctant to return the crisped bacon to the pot, but ended up doing so and being sooo glad I did! Everything just comes together in an amazing way and takes this 'soup' to a five star level. This is going to be our new Christmas Eve dinner!! Thanks so very much! God Bless America!!

I was just thinking of clam chowder

How's the new book coming

My mom and grandma nvr measured

My Dad taught me to make clam chowder over 30 years ago on the coast of Washington State. I had never seen anyone use a roux, tomatoes, peppers and carrots in it…nor sherry for that matter. It was amazing to see it cooked so similar but so different at the same time. Looked fantastic! I will be trying your method next time….sorry Dad!

This is my favorite zuoppa ! Bravo nice bain Marie

I know old old video but an Oyster stew would be great... something I have done since I was a kid and is awesome...

Chef’s reaction every time he tries to taste test the soup while it is boiling is so funny 😂😂❤🎉

I really believe where enthusiastic home cooks fade when compared to the professionals is in their work ethic. As we watch Chef as he works here is lots of elbow grease tempered with time management know-how. You can see it in his rue...notice how enthusiastically and throuroughky he blends the flour into the butter. It's a simple base replicated in hundreds of millions of kitchen, but those fast, full, consistant strokes speak to a lifetime dedicated to hard work done quickly AND efficiently. His work in purging those small, tender clams as he cooks them speaks volumes.

I’m pretty sure that I commented on this video before, but I don’t remember. I’ve watched this 20 times. Yesterday I took the plunge and I went and bought some fresh little neck clams live!

Today in South Louisiana we’re having a major snowstorm and cold hard freeze.

I am making a clam chowder!
Chef Jean, Pierre’s clam chowder!

After watching the video quite a bit and remembering how to do it and having the recipe printed, here we go!

awesome recipe and better instruction...Toronto

Thank you for Sharing God bless you 🙏

You’re the real deal Chef, what a great life you share with us. Your dishwasher loved his job, who wouldn’t love working with Jean Pierre

Ten Stars ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐

This recipe is heaven! Proof that God loves us! 😋. Very labor intensive but AMAZING! Thank you Chef!

GGWP

Hire me and I'll go wash your dishes 🤣

Smooth as a baby's butt 🤣👍

Where are the clamps

Went to pismo beach for fishing with my kids they got a bucket of clams by the pier. Did this recipe with fresh pismo clams it was fire!

This chef always puts a smile on my face. He is so talented and such a great spirit!

Bell peppers do not belong in clam chowder. The ruin the flavor of anything they touch.

Respect to you for acknowledging your dishwasher. He obviously loved and respected you, as you do him.

WOW! Yummy! Looks delicious and I'm sure it tastes amazing!

Best clams in the world come from tuckerton New Jersey

Is it weird that I find the sound of the clams being moved around and picked up is like music to my ears.

Celery seed too, a SLIGHT tad of white pepper, love that color of the red bells, oh yah, DILL WEED! Not into clams id like to make a shrimp or crab chowder or salmon chowder and of course add salmon at the last if I use it
Love with toasted, garlic buttered rolls
I also like black pepper and lemon juice on top with crumpled crackers

WHAT??? New England Clam Chowder, with TOMATOES??? Are you from New England, or...New FRANCE???
Must be some sort of conspiracy... 🇺🇸❤🇫🇷 👍

(PS, ALL variations are...DELICIOUS!!!)

I followed many cooking recipes from you and it never went wrong. Bravo Chef! I watched many videos but only yours is the one! It never goes wrong if follow your cooking guidelines. Thank you very much!