New England Clam Chowder : Old Salt Restaurant (Hampton, NH)
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 video. For more restaurant secret recipe vist http://www.nedine.com.
ive made this recipe several times. I found this video years ago and I still make it this way. Its the best CH ive ever had. Well, I had an incredible CH on Catalina Island once. That was a formidable contender.
also clean that side of that goddamn grill. Also flour mid soup? Do you know how to make a roux Toque boi? You are a fucking joke! stop making cooking videos.!
I worked for a soup company in Seattle years ago where we maid three different types of clam chowder,it was a whole different ballgame because we maid 1,500 gallons per batch.
20 Comments
The fresh clams mix with the minced clams is the way to go. Nice job chef.
Hey chef I love they way you made it. Out of the blue I add awide. Table spoon of Ricotta and it came out unbelievable. Thanks for your wideo.
All those flour clumps
Don’t use steel steel tong on nonstick pans
I miss HOME! I'm making this tonight. Now to hunt for better cream…in the AZ desert!
ive made this recipe several times. I found this video years ago and I still make it this way. Its the best CH ive ever had. Well, I had an incredible CH on Catalina Island once. That was a formidable contender.
Had Mom's birthday party here. All was good.
New England seafood chowder is the best.
Very smart way to cook and maximize the shelf life. Love it
0:46 starts
2:26 recipe
CELERY !!!! Dosent belong in chowda..
Got to be a thick chowder otherwise not happening
Can you freeze it after adding the cream
Oh my goodness I would love to have a bowl of that actually I’d love to have a big pot Of it 😋😋😋💕🥰
bro… take off that Toque ya fruitcake! Yo aint Escoffier! the nerve of this guy.
also clean that side of that goddamn grill. Also flour mid soup? Do you know how to make a roux Toque boi? You are a fucking joke! stop making cooking videos.!
No pork salt ??? Wtf!!!
Pancake batter? Uh, no…
what part of "metal utensils will ALWAYS ruin non-stick pans" do commercial chefs not understand????????????????????
I worked for a soup company in Seattle years ago where we maid three different types of clam chowder,it was a whole different ballgame because we maid 1,500 gallons per batch.