Greetings from Westford, MA. Your tutorial is the perfect pace for me to make a proper chowder and I do love clam broth. I also use the fresh clams that Market Basket sells. Thanks so much for doing this video!

I live in Tennessee...I'm not going to get quality fresh clams here. I understand your meaning, but that is a definite no go here. I will appreciate your recipe at any rate despite the fresh clams. Quahog clams can be tough textured and rubbery if not properly prepared. Thank you for the video, I will enjoy it anyway.😊

So far I'm finding (farmed-gag!) clams for $7/lb here in CA. So $49 in clams for this recipe. However I would only buy wild which will be more although I haven't priced it yet. What do you pay per lb? Looks awesome!

@pluckemall

2 жыл бұрын

Hi Rudy, sorry for the slow reply. $7/lb sounds like a lot but I guess that's CA prices. I pay around half of that here in New England. Also, farmed US shellfish (oysters, clams, mussels, scallops) are completely different than farmed fish or farmed shrimp. Farmed shellfish are typically very sustainable and good for water quality (they're filter feeders). They're also typically owned and operated by small businesses.

@rudyfan9862

2 жыл бұрын

@@pluckemall thank you so much:)

Chowdah

Talks too much. Salt pork NOT bacon!!! Shuck the quohogs raw. Grind in a meat grinder... maybe authentic in western MA OK

@FearlesseatingNetPlus

2 жыл бұрын

I agree with you on the salt pork but it's hard to find good quality salt pork in stores. Your last two points are minor differences in technique. The end result from using real quahogs is the same. So ironically, despite your dismissive comment, we agree again.

@michelep.8475

2 жыл бұрын

@@FearlesseatingNetPlus i have been making chowder for over 50 yrs. I learned by watching my dad who probably made it for 60 yrs. Fat back is fat back and it is not difficult to find A Real chowder looks for the fat to render not the bacon looking part. It is rendered to saute the onions. I agree bull auohogs are the Best "clams to use. I do not steam them to open them. It can be difficult but I open them RAW. I use an old fashion meat grinder to "chop" them. It is consistent and creates the perfect size for chowder. I have used the meat grinder to my kitchen aid mixer and my food processor neither can measure up to the old one. I use the juice from these quohogs for my broth. Raw broth is more flavorful. I use any cream I have. I have even used evaporated milk. Snow's chowder made the armchair chowder lovedr from Ohio think chowder had a thick broth. Today I had lunch in Newport. Chowder was thick and very salty. I am very lucky to have lived in a town on Mt.Hope Bay. We grew digging and eating quohogs. At 5 I used to eat little necks raw for breakfast. I still do occasionally. I use pepper and thyme, never bay leaf. Back in the day chowder was often served with a table spoon of butter in the middle. It melted before you ate it. If I have time I make it the day before for the flavors meld and reheat it slowly before serving.

@michelep.8475

2 жыл бұрын

If I can figure out how to get a picture up, I will send you a picture of the quohogs knife I inherited from my dad. I think he inherited it from his dad.

@FearlesseatingNetPlus

2 жыл бұрын

@@michelep.8475 I love to hear these old-time chowder-making stories. It seems like everyone has a slightly different perspective and approach. No one will ever agree on what makes an authentic chowder. I guess that's part of the fun. But we can at least agree that real quahogs should always be used. That's really the whole point of my video - to get people away from the blandness of canned clams. Also, I LOVE a dab of butter in my chowder. I should've mentioned that. It's soooo delicious.