Homemade Clam Chowder Recipe – Laura Vitale – Laura in the Kitchen Episode 413
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.fac…
This is the Old Salt and Lamie’s Inn in Hampton, NH award winning recipe for thier New England Clam Chowder. Advice and cooking instructions in this how to v…
@6:34..all that for some fresh thymes haha
Yummo! I love any kind of chowder with corn.
I absolutely love your videos they are so easy to follow!
what can i do to substitute the bacon?
does she have her own show, never see it on food net. she should
My absolute favorite soup. I can not wait to give this recipe a try!!
Frist, let my take this opportunity to tell you your a beautiful lady with
beautiful color eyes. Second, you’re Italian! I’m not and I’m not hitting
on you. I’m female. I love you cooking channel because you explain so well.
In this segment. You are telling what type of clam you use and prefer. I
live in the dessert. No fresh clams here. Store purchase. You’re little
detail help me learn about different types of food and how to cook them.
Once again, thank you. I will continue following you. From El Paso, Texas.
PS, I use tohave an Italian last name, but no direct blood line. Just love
the Italians.
Nice job on the clam chowder.everything you make is point on and you seem
to simplify it.Thanks,Cris
Corn…..?
What next…?
Soya sauce…?
ps….She has one extremely irritating voice.
I like mine with corn because it adds a yummy touch of sweetness but I
think the bacon is a little too much. The clams are the star of the dish.
This chowder looks almost as gorgeous as a cook :)
UR AWESOME LAURA, LOL PAUSE AT 7:41 :D
Try this with dumplings
I WANT SLOPPY JOES
I made this using tilapia…And now my sister wants her own bowl at
Thanksgiving. O.O
Real New England Clam Chowder is without corn.
Bright as a shiny new penny – when Canada had them. Love the presentation
and the recipes. Thank you
that face she made after eating
it looks genuine
Hi Laura! I love you and ALL of your recipes! They come out perfect every
time! Could you please show us a recipe for a Manhattan Clam Chowder? Thank
you!!! Xoxo
Did you pull out a hair? Lol.
Eating Clam Chowder From a can while watching this
lol
How to make clam chowder Step 1. Go to store Step 2. Buy clam chowder can
Step 3. Open can Step 4. Heat up Step 5. Eat
I’d leave out the cream, just me though
I wanna try this
Did he really just say that you could leave the base in the refrigerator
for a couple of weeks??? I don’t think I’ll be eating there!
This guy.. forget the ingredients, his scraping the nonstick cookware and
playing with the knife stops my appetite. I heard nice things from a Meat
House rep but won’t be going.
Ok, I LITERALLY just made this. My only alteration was that I added some
white wine (1/2 a cup after veg sauteed in the bacon grease, then another
1/2 a cup with flour). I think it would be equally delicious without the
wine, but I just wanted to try some in there. Thank you for this video!
Such a simple meal to make, but it really is great. Perfect now that
winter is here.
too much grease for me. I don’t eat bacon. full of sodium and nitrates.
its for consistency. also, the clammers will sell at port. quicker faster
money. Some restaurants have contracts with well established clammers. so
they will maintain their consistency and flavor. Its also easier to crack
open a can than crack a clam. also I have seen some pretty fast shuckers.
If you can taste a bit of sand in it. then you know its fresh clam chowder.
but… I know of a few restaurants that will sprinkle beach sand into their
chowders to fake it. all depends on how much sand…
most chefs…
How you gonna make clam chowder with canned clams and bottle clam broth????
It’s just the lazies recipe ever!!!
Nice video
Press “1″ to skip the intro.
That is a ton of saturated fat going in there. I am sure it tastes great ,
if you don’t mind dying young
I actualy began the last step of making it and when tasting was shocked how
good it was.
why not make a roux? You’re using flour and butter anyways?
Many professional chefs use tongs. So do I. Works great to move, grab,
turn, etc.
Bacon cooking procedure WRONG! Butter keeping and using procedure WRONG!
Using a metal spoon for teflon pan! (seriously) But u still have nice cream
I made this for Xmass it was the best I ever made just follw the recipe
What’s a good cream if we can’t get that exact one?
It’s an award winning recipe, they are clearly doing everything RIGHT
Just made some of this. I only deviated from his process slightly but I
wish I had some real tart sour dough bread to go with it….. I
think I added too much bacon. I loved it but will not put so much bacon
next time as I want to taste the clams a bit more. Uddin-dat, 10 stars bro,
this is a real winner. It’s one of those recipes where it’s a shame to get
full!
miss San Francisco sometimes….
Thanks for the recipe. i only – the bacon grease. Other than that i turned
out perfect for a first timer. Everyone loved the clam chowder thanks so
much. Kisses
seriously..
this shit is dope.
@THELASAGNECHEF Heavy cream is for cooking/baking and half/half is for
coffee.
Clam flats are like a mile from there….cans?
wonderful looks so good ty for upload*
NO! NO! NO! Real honest New England chowder does NOT contain ANY flour.
It’s supposed to be a cream broth. Anything with a roux is a stew.