I'm going to start by preparing some onions and I'm just going to sprinkle those garlic cloves all over them. I'm going to add just a little bit of butter to make sure these vegetables are coated with loveliness. Just about two tablespoons, you don't need to go overboard, and let those vegetables get nice and tender.

While we're looking at our clams, you can see they've all opened up now. We did scrub those clams and make sure they were perfect and clean, but just as a last-minute security measure like one last security check, we're just going to line this colander with cheesecloth to catch any grit that may be in the liquid or still on the shells or have come out of the clams while they cooked. Okay, so I'm going to pour all those plants into shelling the clams very simple since they're open you're just going to take them, they're just the perfect size one bite not too big not too small that's why they're my favorite honestly it's a size thing.

You can use your hands or just a spoon to scoop them out. Okay, so here are the clams, thank you, here are the two bowls iffy I'll give you for the shells so you can see this isn't just water anymore now it's transformed into a beautiful clam broth that's very hot mmm delicious. So no chowder is complete without something creamy and what better to use than a little heavy cream? Shakira, if you'll reach in the fridge and we're going to use that cream to our advantage to cook some potatoes.

So you can add that cream in there, we're going to start to get it warm while we dice our potatoes. I like to use a nice thin-skinned potato like a yukon gold small ones that are nice and tender that way we can skip peeling them because the skin is such a nice addition to the soup. So I'm gonna have the both of you diced potatoes along with me, we're just gonna do that by cutting off a little end just a little piece off the edge so it sits flat and that way it won't rock around on the board while we cut it.

It doesn't matter if they're perfect but it does matter that they're all relatively the same size so that way they're all cooked and tender at about the same time. And potato starch is going to leak into the cream and thicken it a few dry bay leaves and just a few sprigs of thyme and we can fish this these herb stems out later after they've cooked down. They're kind of like mini fresh tea bags in the cream.

I'm going to add that and of course some salt and pepper to make sure our potatoes get flavored while they cook. Take all those potatoes, add mine in there, I'm just going to drop those into the cream, I'm just going to mix all that together and I'm going to bring that up get it simmering and cook the potatoes until they're tender.

Now my vegetables are looking good and I'm just going to add a little bit of dry vermouth it's a nice or a dry white wine if you prefer anything dry to give the whole soup a little bit of acidity to balance it out. I am going to pour this cream right in there and that makes the best noise, does it not? Yeah okay just get every last bit of potato now, I'm gonna add some of that clam liquid so we're just gonna pour that liquid save a little bit of it with a little bit of that grit see i think we have enough.

Let's not forget that celery we cooked on its own you can see that's gonna add a really nice green element to this soup celery is underrated and really important in clam chowder. I'm going to add that in there, its nice juices from that celery we're going to add those clams in. I'm just going to let all this come together let it simmer a little bit thicken up.

I'm going to add a touch of hot sauce it's just enough to give it a tiny bit of heat but not make it super spicy and a little worcestershire for a little saltiness kind of brings out the natural saltiness of those clams. Now like when you make a roast or anything else soup needs to rest too now we're just gonna let this simmer gently for a few minutes and let all these flavors come together.

Let's not forget about our bacon here it is all crispy and beautiful and waiting but we're gonna drop that in at the very last minute. I am just gonna spread it out just to torture you all and add a tiny pinch of one of my favorite peppers, Aleppo pepper. The other thing is i just feel like the clams they know they've wound up somewhere fabulous you see that expertly cut celery my goodness what knife skills rick you brought the bacon over you know what to do double do me okay that leaves more for me please serve me up you

"WEBVTTKind: captionsLanguage: enthe superstar is my creamy buttery clam chowder so we have some little neck clams the perfect size they've been washed thoroughly they're very gritty so you need to really give them a nice scrub you don't want to store your clams in plastic and you don't want to store them submerged in cold water just keep them in a self-draining container over ice make sure they're cold and when you're ready to use them you want to just check them out make sure they're all nice and closed and heavy and perfect and guess what shakira you're gonna do just that for us a very important task the star of this soup is definitely the clams but the unsung hero and one of my favorite things bacon so i am going to get a little bit of just a touch of canola oil heating and i am going to start to cut and cook down this bacon and this is going to fill this kitchen with such a smell just cutting that bacon and it's nice if you get the pre-sliced bacon it's all stacked for you all you have to do is cut it i'm gonna put it in the pan start cooking that's the beginning of the chowder it starts with the bacon it doesn't start with the clams it gets better with the clams i'm gonna give that a stir and get that cooking now this has two purposes one i want to cook the bacon so i have nice crispy bacon bits but i'm also going to use the grease of the bacon to my advantage we're going to cook those clams and we're going to make at the same time a clam stop i like to use about three cups of water for five pounds of clams and i figure that when i take it out i'll have a little bit less than that just enough to make a beautiful soup i'm gonna put that water on put all the clams in there beautiful we're cooking our clams to make our stock and get our clams cooked we've got our bacon which is filling this kitchen with such a smell i can't tell you and now we're gonna get the one really fresh part of this soup which is the vegetables we're taking two of my favorites and really sort of essential under layers of this soup celery and leeks we're to just trim the bottom and the top off split them and cut them into thin rounds and then we're going to thoroughly wash them so i have team leek and i have team celery leeks give a real earthiness and this celery gives a taste a little bit like dill i just cut them into nice thin rounds and wait'll you see what happens to a simple onion and a couple of cloves of garlic when we drop it into bacon grease and cook it all right so our bacon is all crispy and that's gonna go on top of our delicious creamy clam chowder now i have all this delicious bacon grease and i wanna get it into the body of the soup i can't just pour it in there so i'm gonna sneak it all through these vegetables i'm gonna take the celery that you very efficiently cut into small half moons and i'm just gonna drop that in the bacon fat and just give it a quick stir i really don't like a lot of soups that have overcooked vegetables so i just want to cook particularly the celery just for a minute coat it with this grease give it a little extra flavor and then set it aside to put in the soup when everything is ready so you saw that was about what 30 seconds so i'm just gonna gather all that up take it out and also if you just cook the celery quickly you'll also get a really vibrant green color not only is it a nice crunchy vegetable element in the soup but it's also got a beautiful color so i've got my celery and i'm just gonna set that aside to cool at room temperature until i'm ready to put the rest of my soup together iffy have you gotten time to drain those leaves and are they clean there's only one way to tell if a leek is clean and that's to give it a little taste test i guess i got lucky so i'm gonna add those in got some onions and i'm gonna just sprinkle those garlic cloves i'm gonna add just a little bit of butter to make sure these vegetables are coated with loveliness just about two tablespoons you don't need to go overboard and let those vegetables get nice and tender while we look at our clams you can see they've all opened up now we did scrub those clams and make sure they were perfect and clean but just as a last-minute security measure like one last security check we're just gonna line this colander with cheesecloth to catch any grit that may be in the liquid or still on the shelves or have come out of the clams while they cooked okay so i'm gonna pour and then go with those plants shelling the clams very simple since they're open you're just going to take them they're just the perfect size one bite not too big not too small that's why they're my favorite honestly it's a size thing you can use your hands or just a spoon to scoop them out okay so here are the clams thank you here are the two bowls iffy i'll give you for the shells so you can see this isn't just water anymore now it's transformed into a beautiful clam broth that's very hot mmm delicious so no chowder is complete without something creamy and what better to use than a little heavy cream shakira if you'll reach in the fridge and we're going to use that cream to our advantage to cook some potatoes so you can add that cream in there we're going to start to get it warm while we dice our potatoes i like to use a nice thin-skinned potato like a yukon gold small ones that are nice and tender that way we can skip peeling them because the skin is such a nice addition to the soup so i'm gonna have the both of you diced potatoes along with me we're just gonna do that by cutting off a little end just a little piece off the edge so it sits flat and that way it won't rock around on the board while we cut it it doesn't matter if they're perfect but it does matter that they're all relatively the same size so that way they're all cooked and tender at about the same time and that potato starch is going to leak into the cream and thicken it a few dry bay leaves and just a few sprigs of thyme and we can fish this these herb stems out later after they've cooked down they're kind of like mini fresh tea bags in the cream i'm going to add that and of course some salt and pepper to make sure our potatoes get flavored while they cook so take all those potatoes add mine in there i'm just going to drop those into the cream i'm just going to mix all that together and i'm going to bring that up get it simmering and cook the potatoes until they're tender now my vegetables are looking good and i'm just going to add a little bit of dry vermouth it's a nice or a dry white wine if you prefer anything dry to give the whole soup a little bit of acidity to balance it out i am going to pour this cream right in there and that makes the best noise does it not yeah okay just get every last bit of potato now i'm gonna add some of that clam liquid so we're just gonna pour that liquid save a little bit of it with a little bit of that grit see i think we have enough let's not forget that celery we cooked on its own you can see that's gonna add a really nice green element to this soup celery is underrated and really important in clam chowder i'm going to add that in there's nice juices from that celery we're going to add those clams in i'm just going to let all this come together let it simmer a little bit thicken up i'm going to add a touch of hot sauce it's just enough to give it a tiny bit of heat but not make it super spicy and a little worcestershire for a little saltiness kind of brings out the natural saltiness of those clams and now like when you make a roast or anything else soup needs to rest too now we're just gonna let this simmer gently for a few minutes and let all these flavors come together let's not forget about our bacon here it is all crispy and beautiful and waiting but we're gonna drop that in at the very last minute i am just gonna spread it out just to torture you all and add a tiny pinch of one of my favorite peppers aleppo pepper the other thing is i just feel like the clams they know they've wound up somewhere fabulous you see that expertly cut celery my goodness what knife skills rick you brought the bacon over you know what to do double do me okay that leaves more for me please serve me up youthe superstar is my creamy buttery clam chowder so we have some little neck clams the perfect size they've been washed thoroughly they're very gritty so you need to really give them a nice scrub you don't want to store your clams in plastic and you don't want to store them submerged in cold water just keep them in a self-draining container over ice make sure they're cold and when you're ready to use them you want to just check them out make sure they're all nice and closed and heavy and perfect and guess what shakira you're gonna do just that for us a very important task the star of this soup is definitely the clams but the unsung hero and one of my favorite things bacon so i am going to get a little bit of just a touch of canola oil heating and i am going to start to cut and cook down this bacon and this is going to fill this kitchen with such a smell just cutting that bacon and it's nice if you get the pre-sliced bacon it's all stacked for you all you have to do is cut it i'm gonna put it in the pan start cooking that's the beginning of the chowder it starts with the bacon it doesn't start with the clams it gets better with the clams i'm gonna give that a stir and get that cooking now this has two purposes one i want to cook the bacon so i have nice crispy bacon bits but i'm also going to use the grease of the bacon to my advantage we're going to cook those clams and we're going to make at the same time a clam stop i like to use about three cups of water for five pounds of clams and i figure that when i take it out i'll have a little bit less than that just enough to make a beautiful soup i'm gonna put that water on put all the clams in there beautiful we're cooking our clams to make our stock and get our clams cooked we've got our bacon which is filling this kitchen with such a smell i can't tell you and now we're gonna get the one really fresh part of this soup which is the vegetables we're taking two of my favorites and really sort of essential under layers of this soup celery and leeks we're to just trim the bottom and the top off split them and cut them into thin rounds and then we're going to thoroughly wash them so i have team leek and i have team celery leeks give a real earthiness and this celery gives a taste a little bit like dill i just cut them into nice thin rounds and wait'll you see what happens to a simple onion and a couple of cloves of garlic when we drop it into bacon grease and cook it all right so our bacon is all crispy and that's gonna go on top of our delicious creamy clam chowder now i have all this delicious bacon grease and i wanna get it into the body of the soup i can't just pour it in there so i'm gonna sneak it all through these vegetables i'm gonna take the celery that you very efficiently cut into small half moons and i'm just gonna drop that in the bacon fat and just give it a quick stir i really don't like a lot of soups that have overcooked vegetables so i just want to cook particularly the celery just for a minute coat it with this grease give it a little extra flavor and then set it aside to put in the soup when everything is ready so you saw that was about what 30 seconds so i'm just gonna gather all that up take it out and also if you just cook the celery quickly you'll also get a really vibrant green color not only is it a nice crunchy vegetable element in the soup but it's also got a beautiful color so i've got my celery and i'm just gonna set that aside to cool at room temperature until i'm ready to put the rest of my soup together iffy have you gotten time to drain those leaves and are they clean there's only one way to tell if a leek is clean and that's to give it a little taste test i guess i got lucky so i'm gonna add those in got some onions and i'm gonna just sprinkle those garlic cloves i'm gonna add just a little bit of butter to make sure these vegetables are coated with loveliness just about two tablespoons you don't need to go overboard and let those vegetables get nice and tender while we look at our clams you can see they've all opened up now we did scrub those clams and make sure they were perfect and clean but just as a last-minute security measure like one last security check we're just gonna line this colander with cheesecloth to catch any grit that may be in the liquid or still on the shelves or have come out of the clams while they cooked okay so i'm gonna pour and then go with those plants shelling the clams very simple since they're open you're just going to take them they're just the perfect size one bite not too big not too small that's why they're my favorite honestly it's a size thing you can use your hands or just a spoon to scoop them out okay so here are the clams thank you here are the two bowls iffy i'll give you for the shells so you can see this isn't just water anymore now it's transformed into a beautiful clam broth that's very hot mmm delicious so no chowder is complete without something creamy and what better to use than a little heavy cream shakira if you'll reach in the fridge and we're going to use that cream to our advantage to cook some potatoes so you can add that cream in there we're going to start to get it warm while we dice our potatoes i like to use a nice thin-skinned potato like a yukon gold small ones that are nice and tender that way we can skip peeling them because the skin is such a nice addition to the soup so i'm gonna have the both of you diced potatoes along with me we're just gonna do that by cutting off a little end just a little piece off the edge so it sits flat and that way it won't rock around on the board while we cut it it doesn't matter if they're perfect but it does matter that they're all relatively the same size so that way they're all cooked and tender at about the same time and that potato starch is going to leak into the cream and thicken it a few dry bay leaves and just a few sprigs of thyme and we can fish this these herb stems out later after they've cooked down they're kind of like mini fresh tea bags in the cream i'm going to add that and of course some salt and pepper to make sure our potatoes get flavored while they cook so take all those potatoes add mine in there i'm just going to drop those into the cream i'm just going to mix all that together and i'm going to bring that up get it simmering and cook the potatoes until they're tender now my vegetables are looking good and i'm just going to add a little bit of dry vermouth it's a nice or a dry white wine if you prefer anything dry to give the whole soup a little bit of acidity to balance it out i am going to pour this cream right in there and that makes the best noise does it not yeah okay just get every last bit of potato now i'm gonna add some of that clam liquid so we're just gonna pour that liquid save a little bit of it with a little bit of that grit see i think we have enough let's not forget that celery we cooked on its own you can see that's gonna add a really nice green element to this soup celery is underrated and really important in clam chowder i'm going to add that in there's nice juices from that celery we're going to add those clams in i'm just going to let all this come together let it simmer a little bit thicken up i'm going to add a touch of hot sauce it's just enough to give it a tiny bit of heat but not make it super spicy and a little worcestershire for a little saltiness kind of brings out the natural saltiness of those clams and now like when you make a roast or anything else soup needs to rest too now we're just gonna let this simmer gently for a few minutes and let all these flavors come together let's not forget about our bacon here it is all crispy and beautiful and waiting but we're gonna drop that in at the very last minute i am just gonna spread it out just to torture you all and add a tiny pinch of one of my favorite peppers aleppo pepper the other thing is i just feel like the clams they know they've wound up somewhere fabulous you see that expertly cut celery my goodness what knife skills rick you brought the bacon over you know what to do double do me okay that leaves more for me please serve me up you\n"