Thicc Clam Chowder | Kenji's Cooking Show
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- čas přidán 3. 10. 2021
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Find my books, including The Food Lab and my upcoming book The Wok here: www.kenjilopezalt.com/
Here's my recipe and a detailed article for traditional New England-style clam chowder. It is a more complicated recipe than the one in the video, but you'll get the basics in print: www.seriouseats.com/how-to-ma... - Jak na to + styl
2 TBPS butter
1 small onion
1 full celery stick
1 small russet potato
1/4 cup flour
8oz clam juice
4 cups of whole milk
2 cans of chopped clams
large pan/pot
heat
2 TBPS butter
1 small onion
medium to small dice
add to pan/pot
stir
don't brown, not looking for sweetness
1 full celery stick
medium dice
add to pan/pot
season w/ salt and pepper
1 small russet potato
medium dice
New Pot
add potatoes
cover with water +1 inch, put on stove cold
cooking potatoes until "al dente" about 10-15minutes
1/4 cup~+ flour to aromatics
stir
8oz clam juice
add after flour is fully incorporated in batches
stir
4 cups of milk
add after clam juice is fully incorporated
add 2 cans of chopped clams
juice included
stir
add 2 bay leaves
strain potatoes, add to main pot
simmer for 5-10 minutes, once potatoes are done
check for seasoning
remove bay leaves
serve, crackers/pepper
Bless
Thanks a ton! One note: you may want to change the potato to medium or large, as he ended up using the rest.
Thank you!
"Tobasco's not my favorite hot sauce, but I do really like it in clam chowder for some reason" as someone who loves clam chowder, and grew up in New England, this is the most accurate statement ever
You New Englanders should give Old Bay a sprinkle on your clam chowder, and also, just put it on everything else tbh
@@ChuckD99 Sorry, I’m a Cholula-guy myself
Red Devil and Crystal for me.
Tabasco is not my favorite hot sauce, because there are so many other good ones, too. But, try putting the chipotle Tabasco on bananas, it's delish.
Regular tobasco is like the worst hot sauce. It has the least flavor of all the vinegar based sauces, all burn and acridness. Frank's, cholula, Louisiana, like literally any of the other classic vinegar based sauces are worlds better.
"I used to love clam chowder, I mean I do now, but I used to, too." was very Mitch Hedbergian. :)
That's exactly what I thought too! haha
This is what I came to the comments for.
I’m sure it was an intentional reference. I’d be shocked if Kenji wasn’t familiar with Mitch’s comedic stylings.
RIP
Came here to say the same thing. I bet kenji would make a better homemade sprite though.
I’m always so happy to hear Chef John shoutouts in the wild. He taught me how to cook back when I could barely boil water and I just love him
@@yukonstriker1703 why in earth wouldn’t mock chef John?! 😂
Ya he definitely doesn't mock chef John. My boy kenji giving chef John a shoutout is nothing short of a blessing for all of us in the food wishes fan club. Just real recognizing real my dude
I was not prepared for "Hot ocean milk with dead animal croutons." 😂
Watch The Good Place!
Can we get this on a shirt please? LOL
I was!!! Lol
Also "pump up the clam."
I LOVE the Good Place references!
Kenji and Chef John's bromance is elevating CZcams food content to a new level
real recognise real
Even though Kenji moved out of the Bay Area, I’m still hoping we get a collab/crossover video with both of them.
We need that crossover, even if it is only by videocall
Babbish was there first…
What is the name of Chef John's channel?
I really appreciate how whenever you make a cut you say around how long it was. Maintains a lot of the benefits of the continuous POV recording about as well as you can with cuts I think!
man there is just something special about kenji's cooking videos, the way he just shows the entire progress or at least most of it, does mistakes from time to time but then goes along with it, offers alternative ingredients and stuff like that. love it
That's how it is in a normal kitchen.
Don't let anyone convince you Kenji isn't hip and trendy. He knows how to spell thicc.
i did a double take when this video scrolled through my recommendation
I don't know why, but him saying "you can do (this) or (that) -but you don't have to!-" was therapeutic. I think sometimes watching recipe videos, there is a certain uniformity that creeps in all of our minds, to where when we want to try something different from the recipe, almost feels unintentionally heretical. So thank you Kenji
Bless you Kenji for specifying the chowder is thicc with two c's
Chef John's dump it all in techinque is so awsome. Just throws everything you were ever taught at culinary school out the window and i fucking love it
From a former chef/line-cook, Kenji is the most real cook on YT. You can really tell when a cook has real professional experience
Clam chowder recipes with Lord of the Rings references? This is why I come to Kenji's channel, haha
Was there a LOTS reference? I don’t even remember!
@@JKenjiLopezAlt lembas bread!
Oh right!
Also the Good Place references which I was excited to hear! I love that show and it makes me happy to hear others do too
What about Indiana Jones??!!
From Moby Dick..
“However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits, and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt. Our appetites being sharpened by the frosty voyage, and in particular, Queequeg seeing his favourite fishing food before him, and the chowder being surpassingly excellent, we despatched it with great expedition: when leaning back a moment and bethinking me of Mrs. Hussey’s clam and cod announcement, I thought I would try a little experiment. Stepping to the kitchen door, I uttered the word “cod” with great emphasis, and resumed my seat. In a few moments the savoury steam came forth again, but with a different flavor, and in good time a fine cod-chowder was placed before us.”
Beautiful
That is awesome, thank you for that
Ah, Moby-Dick quotation. Thank you, Mr. Holbrook. Very satisfying. 🐳
I had the luck of having my old chef teach me his award winning clam chowder recipe before he passed. He was such a culinary advanced man, and I had sooo much that i wanted to learn from him. Rest In Peace Steve, we still use your recipes, and I make sure to tell every new cook we get about you.
I’m sorry for your loss, if you’d ever care to share his recipe I’d love to try it out too🙏 Its fun looking for new ways to enjoy classics like clam chowder
Kenji describing a food you may not know: “you know this fictional food item with magical restorative properties, that.” 😂
We have a song called "fictional aisle" that has a ton of fictional foods in it! Check it out!
"Used to love clam chowder, I mean I still do, but I used to also" was that a mitch hedburg reference?? 😅
Man it’s cold as hell and raining where I live, I think Kenji just picked out what I’m cooking for me and my little brother tonight! Both of us are absolute fiends for clam chowder
It's raining where I'm at too, but it's tropical, so it's just pleasant
I think that the potatoes in the wrong place was the best “oops” so far. The laugh after made me laugh for the rest of the video!! Great as always!!
Watching you inspired me to be a more thoughtful and confident cook, as well as make some wonderful spatulas out of all my scrap hardwood in the garage! Love your work Kenji
I made this last week and I’m so happy with the results. It’s a lot of fun to cook along with you like this!
When Kenji said "I like a lot of peeper in my chowder" a small tear fell from my eye. Finally someone understands me.
Kenji talking about hardtack makes me replay the hardtack cut from Tasting History in my head and I love it
I just got into that channel, and I don't know why I didn't find it sooner. I love stuff like that.
Anyone with Kit Fisto from Lego Star Wars as their profile pic, I trust so I’ll go watch that!
* clack clack *
Love seeing cooking in real time. Almost no other channels does this. It hides nothing and makes me feel more confident I understand the recipe.
you are the Chef John of getting your smooth roux on.
You are after all the Channing Crowder of your New England Clam Chowder.
@@mlhayes91 I was thinking Boyd Crowder "Fire in the hole!"
I went out and bought ingredients to make this chowder after watching this video last night. It turned out amazing! Thanks for sharing these awesome videos with us, Kenji!
How was it?
I love the fact you brought up Chef John… You and John are Bay Area legends… Thank you for all you do..
i love that you didn't edit out the mistakes! good to see you are a real human being :) I enjoyed seeing you overcome the obstacles, and thanks for showing us how you came to your final product
"I still do, but I used to, too". Channeling your inner Mitch Hedberg.
I like more clams (a 3rd can), and a pat of butter. In RI we have clam cakes (think: clam fritters) for dipping into the chowder. Family in Maine start chowder with salt pork. So good.
Love it when Kenji & CJ reference each other. A Collab would be awesome.
You read my mind with this one. I've been looking at chowder recipes all morning and then got this notification.
I was raised in NH and now live in the PNW so I've eaten all manner of chowder. One thing I like to do is use corn or potato starch (depending on the type of chowder) instead of flour, as I think it's a more complementary flavor. Not gonna lie, I usually add a pinch of MSG, too. Obviously, I'm no purist.
This is a great video, because it showcases how you can break some rules with cooking and things will still turn out fine.
I also love that you can hear the dogs coming just out of frame when you go to the window for the thumbnail. They know what time it is.
Just as I thought I could not love Kenji anymore, he references The Good Place
Watched this a few times and “pump up the clams” gets me every time
Thanks Kenji, been walking around my house singing "little bit chowder now" for the past too many hours.
Love the Mitch Hedberg reference
I used to love Kenji’s videos…still do, but I used to as well.
Great info Kenji! Thank you so much for teaching me so much
Thank you for this video! My wife recently discovered she is lactose intolerant and I tried this by swapping the milk for coconut milk. It is almost indistinguishable and was so comforting after having to change our diets.
It would be hard for me to switch to coconut milk without changing everything ie; some green curry paste, omitting the potatoes, fresh clams and other shellfish.
I just made this for todays lunch and dinner and it is amazing!
I love clam chowder but I never make it because I figure it will be too much of a project. I made this recipe last night and it was absolutely delicious. I am eating the rest tonight for dinner and it’s even better today. This took me a whole 30 minutes to make. Crazy good. Thanks Kenji.
I never thought I'd see Kenji use thicc with 2 c's, but here we are🤣
"Clam juice, great in a Bloody Mary"
Sounds like someone's discovered the Caesar hehe
I use Clamato in mine.
I always love Americans when they discover Caesars. Far superior to Bloody Marys
@@connorbrisson5785 tomato juice * vodka only. Ground pepper allowed * celery to pretend you're eating
@@connorbrisson5785 FUUUUUUCK YES.
@@connorbrisson5785 like adding the clam juice but Clamato itself is too watery for me
this made me so happy, i have been wanting clam chowder 😭
Thanks, Kenji. Can’t wait to make this
Kenji is the best. His recipes are straightforward, inspiring, and delicious. I learn so much from just watching his videos. And thanks for the shout-out to Chef John, another very similar chef.
I made this tonight just the way you did in this video and it came out amazing. My family thanks you. 🙏
Hi Kenji. Watched the entire video twice.
That's essentially my recipe that I've been using for decades, except I always use bacon so I have some lardons for topping. I really like using Carnation baby clams when I can find them.
Good video as always bud, can't wait for the new book!
Ding dang, it's about time! Thanks! Love you man!
I bloody love this channel
“Hot Ocean Milk with dead animal croutons” LMAO, gotta love it. Great video Kenji!
came to the comments specifically find people that called this out so I could laugh with them
What a wonderful teacher
Although I'd never make a white or clear chowder without fresh thyme, I think this looks amazing kenji. Thank you
Sending you and yours love , my friend ! Been really enjoying these cooking vids. Gonna finally try this one ! Cheers!
Just made this and it was super easy and delicious!
Awesome video Kenji, I did some research on Pikes Place chowder and the technique seems the same except the clam meat is strained and added to a cooling down from simmer pot at 160 degrees. I believe they also use a dollop of clam base.
I live on an island in Maine and very much appreciate how quickly you made this. There are high quality canned goods, especially seafood. Nothing beats traditional chowdah from scratch but then again I also have a toddler that doesn't give a F how the broth was built or how long it rested or if the clams were steamed on rock weed how old/big they are haha. Bravo sir
I live in the high desert in Arizona, I'm with you, any seafood in the desert, can get real pricey, real fast, and I know the meat and fish guy, and I wouldn't steam, smoke, or cook, annnything, over the "rock weeds", in my neck of the woods...lol!!! I do LOVE clam chowder though!!!🤤🤤
I was JUST thinking about this, and wondering if I could find a good method for it. Thanks homie, gonna pantry this one for next week.
So, I just have to say, of all the recipes on your channel, this is the one I've come back to the most. I made it for the first time not too long after it was first posted. I don't usually have the energy for much cooking, but this was simple enough to be within my capabilities, so I figured why not try it? After all, I love New England clam chowder. Well, after the first time, I was hooked. Such a simple recipe, yet so delicious.
I've made a few tweaks over several repeats to the recipe to bring it in line with my specific tastes for clam chowder. Mainly, I like it extremely thick and very hearty, enough to be a full meal on its own. So, for my version, I use a full half cup of flour, along with 2 large russet potatoes. I also want more protein and more seafoody goodness, so I use two cans of whole baby clams and a can of boiled oysters, along with the juice from them. Finally, since all that makes for a pretty heavy soup, I add a can of drained sweet corn for a bit of crunch and sweetness that helps balance things out.
I may make more tweaks in the future, but that is the best iteration I've made so far. I really want to thank for this recipe. It's been great having one of my favorite soups regularly, and it's helped me to do my best to cook more often. I love your channel and your videos, and look forward to continuing to watch them for as long as you make them. Thanks for all your great work!
As Chef John would have probably put it when you added the clam stock:
"Add it at any speed you like, after all, you've got the power over wetting your flour."
Thank you for empowering us to cook
I learned to make béchamel the “little bit at a time” method.
Now I preheat my milk in the microwave while I toast the flour and butter, then dump it all in and whisk for like 10 seconds to get instant béchamel with no lumps.
Love the recipe been making it ever since I've watched this video comes out amazing
Absolutely love PNW clam chowder, being from Seattle myself. I live in Edinburgh now and really miss it!!!
I just now noticed the title says thicc and not thick, Kenji is a man of culture.
I just made this for dinner tonight. If you like a lot of clams in your chowder, I'd toss in an extra can or two (sans juice otherwise it reduces the clam-to-liquid ratio ). Added some chopped fresh flat leaf parsley in the last few minutes...came out delicious!
This has become a specialty of mine -- thank you for this recipe.I like using leeks instead of onions. They add more green color and you can use more of em without overpowering the other flavors.
"Hot ocean milk with dead animal croutons" LMAO
Take a drink every-time kenji mentions new england
With all those Good Place references, I feel like you JUST watched the beginning of season 2 and were inspired to make chowder because of it.
Made this just now. Delicious!
Have you ever thought of posting a grocery haul? You have so many things I think it would be interesting and fun to see what you buy in a week or two
“A little bit chowder now”
“Pump up the clam”
Dad jokes for days.
Pump up the clams, pump them up.
First thing I made by you and it did not miss !!! Thanks a ton !
Wow. Made this. Though I soaked my russet potato dice for 15 min. Works better than pre-cook and less mess to cleanup. This is a great quick and delish recipe. No fuss. Just my kind!
I always add about a tsp of red wine vinegar at the end per 2 quarts of soup. I saw Alton brown do it in a vegetable soup and now I do it to all my soups, stews, and chowders!
Last time my wife and I went clamming we made your original recipe scaled up to 5 pounds of fresh clams and fed all the neighbors! Thickening with flour and being able to skip the blend step at the cost of having one more pan to clean is a pretty reasonable trade off. If you ever want to go clamming let me know! Tons of options in the area.
This makes me think of the clam chowder fountain and joke from the Good Place. Great show!
Edit: I should have known Kenji would have mentioned the pun! I need to watch the video all the way through before commenting.
“Clam chowder is disgusting because it’s basically a savory latte with bugs in it.... It’s just hot ocean milk with dead animal croutons.”
-Eleanor, The Good Place
Absolutely delicious ❤️❤️
Great video, I will be making this soon as it is becoming colder and raining more where I live. I also appreciate that you give your doggo a little snack :)
I live about an hour south of Boston and i been eating chowder my whole life. I decided a few years ago i was going to make my own since it was hard finding the right chowder, even living here. So my recipe, as odd as it may sound, uses an 8 ounce container of whipped cream cheese and milk added to the clam juice as the broth base. I also start with bacon and saute my veggies in the fat after the bacon is done. I do use the bacon pieces in my chowder also. Instead of hot sauce, i do add a dash of Worcestershire and a dash of balsamic vinegar(not even dashes,but drops really) and i like old bay as one of the seasonings but not much. Yours looks more professional for sure, but i bet my bottom dollar, mine will blow your mind flavor wise 👍Great video and glad i found the channel.
I wasn't sure but after "hot ocean milk with dead animal croutons" I'm sold
A little bit chowder now AND pump up the Clam. This mans pun game is unmatched
That is some excellent Cham Clowder
Thank you for all the videos as always! Question, what kind of pepper grinder do you have? That looked serious and i need it in my life.
30 years ago I attended a record fair in a Boston hotel. I ordered a clam chowder because I had read about it. The chowder was impressively good. This was not in one of the high-end restaurants. It was just at a lunch counter. It was far better than I expected.
I made this last night with a couple minor changes. I had to use baby clams because the grocers were out of chopped. I don't recommend, too easily lost in the soup. Added a carrot to the celery and leek on auto mire poix pilot Used a generous pinch of smoked salt since you mentioned the salted meat addition. That was really good.
This world is definitely ending. People are using corn flour for corn chowders but not clam flour for clam chowder.
=o
I still use clam flour like the good ole days. mill it myself. this generation nowadays doesn't know anything about hard work.
@@Koivisto147 wait til you see how much clam milk I get
@@maximumnegronius6428 😏
I live in Minneapolis, which is certainly far from either coast, but I remember the days when you could get New England Clam Chowder for lunch at practically any restaurant. I am definitely trying this recipe if I can find the ingredients. The grocery stores in my area only cater to certain ethnicities and finding canned clams or clam juice is problematic.
From Seattle and there's not much I love more than a thicc clam chowder. I've lived abroad for years and never thihght about making myself, this looks easy enough! I see clan chowder in my winter future...
Thanks Kenji! That's exactly the recipe I've been looking for. I have all the ingredients and can't wait to make this. PS: When are you and Chef John going to do a video together?? I have been waiting, Melaney from SoCal
Looks great. I like the way you sauteed the onions and celery and then put the flour in for the roux. This how how I make roux for my Shrimp Gumbo. I am making yr chowder this evening for a friend. Appreciate the visuals and your amounts.
An Indiana Jones and LotR reference within a few seconds of each other? A man after my own heart!
My favorite clam chowder is Minorcan clam chowder - famous in America's oldest city, St Augustine, FL. It's more like a Manhattan style but has heat from datil pepper.
Love the recipe, followed it step by step while the video played in the kitchen. Only thing I changed was adding some chopped pre-cooked frozen bacon from Costco into the vegetables at the beginning. Also used too much butter at the beginning because the vegetables seemed too dry while sauteing - I've never made a roux before, being accustomed to Chinese cooking as an Asian American. I added the entire bottle of clam juice (240ml) yet the roux was still very much holding its shape, like a soggy dough, which concerned me since your roux was a liquid after the bottle was added. Fortunately it came out to a good thickness and adding some milk at the end evened it all out.
The first time I had clam chowder was in my uni's cafetaria. It was great and while I thought the concept of a milk-based soup was weird at first, it was absolutely delicious. Recently nostalgia struck, so I decided to make it for myself. Thank you for a thorough yet easy-to-follow video! Your contributions make the world a better place.
i wish to have the same kitchen. Like the vibes into it. Bravo Babish.