tag:blogger.com,1999:blog-7173052990851751381.post4487795252821316054..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: New England Clam Chowder and "To Shell or Not to Shell?"Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7173052990851751381.post-42494699829312624322019-09-22T15:36:04.703-04:002019-09-22T15:36:04.703-04:00I have no problem eating with my fingers, but soup...I have no problem eating with my fingers, but soup is certainly not one of them. But then, I use a knife and fork when eating ribs.Mybiggestcritichttps://www.blogger.com/profile/01447297761435011710noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76587647403644119082018-11-08T21:32:42.247-05:002018-11-08T21:32:42.247-05:00The video is no longer available. Do you have a n...The video is no longer available. Do you have a new one? Kimhttps://www.blogger.com/profile/15586396986119073733noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79885231712472990112016-08-17T03:27:38.106-04:002016-08-17T03:27:38.106-04:00New England Clam Chowder is one of my favorite sou...New England Clam Chowder is one of my favorite soups to order at a nice restaurant! YUM! <br /><br />http://www.foodie2u.com/clam-chowder/<br /><br />thanx....Anonymoushttps://www.blogger.com/profile/13188066299596702548noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56104436362195134142015-09-17T17:06:52.447-04:002015-09-17T17:06:52.447-04:00I love the shells in. I think the flavor is bette...I love the shells in. I think the flavor is better and as one other person mentioned, it's lovely to feel the connection between the clams and the sea! In addition every really good chowder I have had has had shells in.Anonymoushttps://www.blogger.com/profile/14207358908388691681noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43309031181946251252015-03-13T08:34:03.484-04:002015-03-13T08:34:03.484-04:00Shells in of course. Scrub them first, no grit. Lo...Shells in of course. Scrub them first, no grit. Looks better (presentation), will taste better as well, and intensifies the eating experience. It can be eaten (by civilized folks of course)without getting fingers dirty. Ever heard of utinsils ie. fork & spoonAnonymoushttps://www.blogger.com/profile/11030065799579862821noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57473845333849890212014-12-25T21:28:45.735-05:002014-12-25T21:28:45.735-05:00Chef John,
I will pitch my tent in your camp ...Chef John,<br /> I will pitch my tent in your camp when it comes to the "shells or no shells" controversy. As it appears, a naked clam could be mistaken for a glob of poached bull snot. With the shell, a clam is easily recognized for a clam and the diner knows what he/she is eating. You can also save those shells to make some kitchy earrings for your loved one.Anonymoushttps://www.blogger.com/profile/05110553495605818928noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62448766829673397672014-11-22T16:37:20.373-05:002014-11-22T16:37:20.373-05:00I have eaten fresh clams on the half shell most of...I have eaten fresh clams on the half shell most of my adult life, i love steamed manila clams also. I think i will personally just make both and serve seperately, the manila's i will serve with drawn butter/garlic/and lemon along side the clam chowder with a few personal adjustments.<br /><br />I will dine on the dozen or more manila's while the soup cools a little and then enjoy the chowder. That way i can have my shells and chowder to ;-)tribohttps://www.blogger.com/profile/08863255754273873394noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79509605395288421492014-10-18T09:32:14.883-04:002014-10-18T09:32:14.883-04:00Sorry I got to the party late. I love the conversa...Sorry I got to the party late. I love the conversation. Personally I think shells on is a great way to enjoy this treat, much the same as I love an ear of sweet corn or enjoy cutting a slice off a rustic loaf of bread. For me a big part of the experience is an appreciation of the food in its natural state.Larry Dhttps://www.blogger.com/profile/07568898598687787105noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47323653042772220722011-10-25T01:01:51.939-04:002011-10-25T01:01:51.939-04:00Tucking back through some of these videos for dinn...Tucking back through some of these videos for dinner ideas, and boy, this comment section sounds like a bunch of whiny toddlers! It's friggin' clam chowder! It's like complaining about bones in an oxtail stew!<br /><br />I'm sorry, but if you have problems chomping onto shells, take more than a few seconds to wolf down your food, and appreciate it. Savor it. Look at what you're eating. Burning your fingers? Seriously? Utensils are there to lift things out of the bowl. And getting all the delicious meaty bits out of the nooks and crannies is a great part of the experience. As for shrimp tails, they're like perfect little handles, just pinch the end a little as you bite down and they release perfectly.<br /><br />It's about more than just refueling. They way a dish is presented can make it a unique experience. Various colors, textures, and flavors all play with our different senses and enhance a meal, transforming it altogether. <br /><br />Think about it: Remove the shells, puree the soup, and slug it down in a to-go mug. Or, crush up a few crackers and sprinkle them over the bowl, get a couple spoonfuls of those creamy clams and bacon with a little of that parsley, and taste and chew and appreciate. Then maybe pluck a couple of those clams out of their shells, and enjoy the little differences in texture and flavor that are hidden in those perfect little packages.<br /><br />Shells on, my friends!Jay M.https://www.blogger.com/profile/00611692069691897601noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36153474303984918732011-10-16T14:10:10.585-04:002011-10-16T14:10:10.585-04:00I made this Friday night (sans the whole clams as ...I made this Friday night (sans the whole clams as we could not get any) and it was FANTASTIC! The only problem? It did not make enough! LOL :)Jennahttps://www.blogger.com/profile/00536468568490860470noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90175953227805497922011-07-09T13:31:49.951-04:002011-07-09T13:31:49.951-04:00Shells are no problem just eat around them and lea...Shells are no problem just eat around them and leave them in your bowl. Being from Nova Scotia we make clam chowder about 3-4 times a month, this is the first recipe I've ever found on the internet that makes it the right way, most call for the cream or milk to go in and boil with the potato, the only difference in your recipe that I do different, being a chef myself, is use a little more potato and boil/simmer about twice as long and stir only when well done, continue to stir or mash as you did until quite thick, add cream or milk until desired thickness, this eliminates the flour. Fresh clams make a huge difference in this recipe even if you only have a few...its all about the shells and clam juice flavors. Thanks Chef John excellent recipes/videos been following ever since I found your mayo recipe on you-tube about 2-3 years ago.Cheetahprohttps://www.blogger.com/profile/00257049826156094888noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71774902547743272472010-12-29T23:35:19.680-05:002010-12-29T23:35:19.680-05:00it's never necessary to use your fingers to un...it's never necessary to use your fingers to unshell something, unless it's a crab or lobster or crawfish something like that. it should be easy to get the meat out of a clam or mussel with just a fork and knife, unless you're captain hookRusty Shacklefordhttps://www.blogger.com/profile/06824174533938392265noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23826585846798054302010-12-03T12:25:59.476-05:002010-12-03T12:25:59.476-05:00I vote for shell on it i think makes the soup look...I vote for shell on it i think makes the soup look great, plain white chunky just doesn't do it for me, toss in some crutons as well... anyway, how about a video on how to make the bread bowl to put this delish chowder??EDGARhttps://www.blogger.com/profile/15193555152511949368noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4552388892641267642010-11-29T14:55:35.904-05:002010-11-29T14:55:35.904-05:00I don't like shells. It isn't about being ...I don't like shells. It isn't about being fresh, it isn't about my hands getting dirty. It's about burning my darned fingers. I can always wipe my fingers off on a napkin. But I hate fishing and dipping my possibly dirty fingers into my food, and having to remove a boiling hot inedible part. It drives me nuts, and hurts my fingers. I've had both good and bad deshelled shellfish. It comes down to the quality of the product, not the shell. The shell really has nothing to do with it. The rare exception are things like shrimp, where the flavor comes from the shells mainly. However, in that case you can remove the shells and use them to make a stock. There is no need to leave the tails on. That wastes the lovely tail meat, or I have to sit there bruning my fingers to remove the meat from the tail. The alternative is to wait until my food is cold until I can eat it, which is also unappetizing. Just take the stupid shells off, please, I'm sick of them.Broklynitehttps://www.blogger.com/profile/13893561593977161621noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9349366367020589502010-11-24T18:51:37.613-05:002010-11-24T18:51:37.613-05:00i saw on julia and jacques a good tip to help make...i saw on julia and jacques a good tip to help make the chowder a little thicker is to keep the potatoes on a plate instead of putting them in water after you cut them so the natural starch doesnt get washed off and helps thicken the soup a little.juffureynoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53820890587409006882010-11-22T12:13:55.533-05:002010-11-22T12:13:55.533-05:00Take off the shell if you're serving this to j...Take off the shell if you're serving this to jewish friends. Doing so makes this a kosher dish.. sort of.Razors Edgehttps://www.blogger.com/profile/06248119517336834170noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55646890969991066732010-11-22T02:39:03.672-05:002010-11-22T02:39:03.672-05:00Hey Chef John, I'm a newbie to your site and a...Hey Chef John, I'm a newbie to your site and am lovin' the debate rattling on here 'to shell or not to shell' that is the question it seems.<br />Well... I say 'To Shell" definatly absolutely..., its all part of eating a classic like clam chowder I say & this is a dish we Aussie Chefs hardly ever make (unless like me you spent some time in New England where you fell madly, deeply & forever in love with this dish).<br />Looking forward to reading more.<br />Cheers AnnaAnna Johnstonhttp://thehospitalityguru.com.aunoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65154619269847724182010-11-21T14:16:21.574-05:002010-11-21T14:16:21.574-05:00you love clams but you hate to see them getting sh...you love clams but you hate to see them getting shelled. Theres something primal about eviscerating an animal for yourself, a special experience that typically only seafood can provide. I love the way these whole,foods remind me of the connection to the land and sea, and the value and beauty of both. I would even go so far as to say there is a dignity in serving clams whole, valuing the beauty of the shell, and the succulent flavor inside. We respect these noble sifters when we display them unabashedly and give them all the credit for the chowder that bares their name. End of inspiring tribute.darcyholtehttps://www.blogger.com/profile/09526101971141505094noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77542969398465540312010-11-21T05:51:27.045-05:002010-11-21T05:51:27.045-05:00I like Clam chowder thick. I like it off shell bec...I like Clam chowder thick. I like it off shell because :<br /><br />1: I don't want to worry about the shell when I eat soup.<br /><br />2. It is creamy and delicate, so I don't want the shell to interupt the real texture. <br /><br />3. Soup is to enjoy before the main course, so I want to enjoy it with peace and quite, no picking shell off.<br /><br />I hope I made sense :PKaren Dhttps://www.blogger.com/profile/10304167101760971462noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4054529112785869022010-11-20T20:44:49.649-05:002010-11-20T20:44:49.649-05:00I prefer thicker than this myself! This recipe was...I prefer thicker than this myself! This recipe was done for About.com.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14143892332525447782010-11-20T17:24:56.008-05:002010-11-20T17:24:56.008-05:00Real clam chowder might not be thick but thats the...Real clam chowder might not be thick but thats the way I like it. <br /><br />So there !Razors Edgehttps://www.blogger.com/profile/06248119517336834170noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75790068217962731322010-11-20T15:36:55.877-05:002010-11-20T15:36:55.877-05:00i just want to tell you something important chef j...i just want to tell you something important chef john<br />about a month ago i fell down a flight of stairs, at the hospital they informed me that i would be paralyzed from the waist down. they released me from the hospital two weeks ago. they left me with a wheelchair. i just want to say, that first week was absolutely horrible. however, last week on my laptop, i found your channel. i just want to let you know that after enjoying one of your amazing recipes i have become fully capable of walking, i can even tap dance now! thanks chef john!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27072540209490784162010-11-20T08:12:35.825-05:002010-11-20T08:12:35.825-05:00I don't like the shells in there, but I can ta...I don't like the shells in there, but I can take the clam shells in chowder. They do look purty. I'd rather they not be there though. <br /><br />The one that really bugs me is blue crabs in gumbo, or blue crabs in spaghetti. How the hell are you supposed to eat that!? All of that delicious gumbo gravy dripping all over the place while you pick apart the shell...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59512312495323065202010-11-20T04:21:25.510-05:002010-11-20T04:21:25.510-05:00NO shells. And it's taking all I have to not s...NO shells. And it's taking all I have to not say something dirty about having slimy shells in your clam soup, so I'll just press the send button before I can't help myself.Stephanie Stiavettihttps://www.blogger.com/profile/00421316196313468027noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38042115285167839492010-11-20T03:00:14.381-05:002010-11-20T03:00:14.381-05:00No sheels too! Those shells are disturbing on our ...No sheels too! Those shells are disturbing on our eating momentum.Stephenhttp://healthisriches.com/noreply@blogger.com