Clam Chowder 2 Ways
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In my world, there’s room on the table for both New England clam chowder AND Manhattan clam chowder. Both are too good to …
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Made it as far as the Manhattan abomination on the screen, then couldn't watch any more.
One is chowder, the other is a bowl of hot tomato snot.
No wine needed
No fennel. Fresh clams or don't
Make it. Try legals if you need inspiration yours is off the mark.
I’m sure I’m not the first person who is aggravated with having to do measurement conversions when trying to make some of these.
New England clam chowder is the one and only undisputed king. It is superior in every way. New England only permits Manhattan to exist.
Could you just use more cans of clams rather than adding juice? Have you ever had a chowder and thought, 'this has too much clam'?
Greetings, for those that can´t get canned clams or the juice of clams , what do you recomend ? Love your channels btw 😉 cheers
Hey Brian, I just want to say I've tried many of your recipes now and they're always delicious!! They don't always go as fast as I would like, but with practice I hope to get there. I really appreciate your videos and I can't wait to try more of your recipes!
Also, if you want to try making some Cambodian food (maybe fish amok or beef lok lak) that would be really interesting.
I’ve always preferred the canned clams. They just have the perfect consistency for whatever you are making. Great video. Clams and clam juice on the list. Have you made clams casino stuffed shells? They are amazing!
CHOWDA
I've never had homemade Manhattan Clam Chowder, always from a can. I love it btw. The New England style I had when I was in Boston, very good.
Brian…some advice from an east coaster with lots of chowder and seafood experience…do not add your dairy untill everything has cooked and is soft and ready to go. Then add dairy…do not boil…etc
3:41 avoid overly ‘smoked’ bacon, clams are too delicate. Guanciale is a nice option if you can find it.
6:46 you can add potato flakes for a simpler cheat to thinken without the added fat.
7:54 just gross… tomato doesn’t belong in clam chowder (IMO)
Your style is fine but most people need to understand the basic recipe to master cooking.
Wine?
Bacon?
Olive oil?
Not Clam Chowder
Also you forgot the quintessential Oregano.
😂😂😂😂😂😂😂😂
Fennel is such a great idea here! Thanks for the advice on the clams and, the cornstarch to prevent the milk separation. There are so many applications for that. Have a wonderful weekend you guys!
I love the graze oil! I got it the last time it was on sale at my grocery store. The squeeze top is the best lol
Love both, but the NE in a sourdough bowl, where you end up eating the bowl is just the best comfort food for winter. Cheers
We're landlocked here and it never occured to me to use the canned clams available at our grocery. Now I just need to figure out how to substitute the clam juice … fish stock?
Did you try not having the wine, I think it's the acidity of it that separates the milk?
Looks nice, but we live in a clamless area. What's the next best thing?
Did someone say chiopino? (Hint, hint)
Chowder? Chowder? Its CHOWDAH! Say it right, Frenchie!
There is only New England Clam chowder. The other stuff is modified tomato soup with clams in it.
I made an “authentic” recipe for the Pats opening day and used salt pork. Innocent and honest question for the master: how would bacon change the flavor/final product?
It’s worth noting that Snow’s clams are very likely quahogs which are just really large littlenecks and are actually tougher. Littlenecks, ir steamers,are a softshell clam and the youngest and most tender and what are generally used for clam boils, fried clams or clam zuppa (at least in RI). Cherrystones are a bit bigger and have a harder shell and are used in clams casino, eaten raw, or grilled. Quahoags are cheap and what traditionally are used in clam chowder,stuffies, and clam cakes. They are all the same species at different stages of growth.
The Manhattan version needs some celery also and a strong pinch of red chili flake
For us west coasters, Monterey's Fisherman's Wharf NE Clam Chowder in a sourdough bread bowl 😮💨
I’m thrilled that out here in Northwest Arizona I can find Snow brand clam products at our local Walmart. What I will have to order, though, is some real New England oyster crackers. Thanks for sharing these recipes!!
Good job on both. And I ❤ NYC. But when it comes to clam chowder, New England all the way. 😉
According to Ace Ventura Pet Detective, New England clam chowder can be both red and white? I'm so confused…
Portuguese Rhode Islander here; My NE clam chowder is milk, cream, butter and flour roux, bacon celery, fresh dill and thyme, onion, floury potatoes, and quahogs. You want floury potatoes because you want them to break down and thicken the chowder. I do use Snows clam juice for extra flavor but not canned clams (my mom always uses Snows though).
I don’t use quahogs from the shelll. I buy fresh chopped clams which I’m pretty sure are quahogs. These probably are only available in coastal regions. You’re totally wrong about the cream and butter IMO. I’ve had “lowfat” clam chowder and it’s good but not as good as with a bit of added cream. I don’t know where you get your idea of a proper clam shack chowder. Also, if you’re littlenecks are gritty it’s because you aren’t cleaning them right. I don’t know about the texture issues you have. We love littlenecks in Southeastern New England. When they are fresh and cleaned properly they are sweet, tender and delicious. You soak them in cold water it’s sea salt and you rinse a few times replacing the salt. A but if cornmeal helps. My mom always just stuck them in the fridge in a roasting pan with cornmeal and a bit of water but that never really cleaned them well. I get that you are i. the midwest and canned are probably your best option but it’s madness to say they are better than good fresh clams if you have access to them.
I usually love your recipes but I’m kind of sceptical of these. Snows is fine if that’s all you have but nothing beats fresh clams. I don’t get all your pureeing. You dont puree chowder.
Finally, Manhattan clam chowder is actually a Rhode Iskand thing which was influenced by Portuguese fisherman. Then there is official Rhode Island clam chowder which has a clear broth. I don’t know anyone who eats it though. I wouldn’t add bacon to Manhattan chowder. If I was going to add a meat for flavor I’d add chourico, a Portuguese sausage (that is not at all like chorizo) that is ubiquitous in Southeastern New England.
YASSSSS! I have been waiting for Manhattan chowder day!!
It would be nice to know the quantities of your ingredients here in America where we all live.
I love all the different clam chowders, when well prepared.
Love red clam chowder. Also, red clam pasta sauce 😃
Im from NYC and I still prefer new england
Manhattan clam chowder???? that's minestrone with clams in it
nice, thanks guys! Ill be making the NE Chowdah!!
Manhattan style!
The Rhode Island clam chowder I had in RI was amazing.
4:44 "This bacon has rendered all its fat." … as someone who likes their bacon almost burnt, thats a far cry away from rendered for me 😂
I find that if you cook the potatoes in just the clam juice, then add the milk near the end so that it never boils, you don't have to worry about it breaking.
Thank you so much for preparing Manhattan Clam Chowder, which is my preference. I'm a Bostonian (can see the Union Oyster House from my office), but have a strong distaste for NE Clam Chowdah. So, I appreciate the Manhattan style very much.