tag:blogger.com,1999:blog-7173052990851751381.post7181061606274113736..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Spaghetti with Red Clam Sauce - One of my "Go To" FavoritesChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-7173052990851751381.post-78132160751245321772014-01-26T19:54:30.198-05:002014-01-26T19:54:30.198-05:00Made this tonight...swoon! My husband who isn'...Made this tonight...swoon! My husband who isn't a fan of clams OR anchovies, SCARFED this down and asked me to make it again soon. Major score. I loved it too. Lots. Thanks for this great recipe. I posted my finished dish photo and your link on my Facebook page. PS: I was a little confused about the "tomato sauce" ingredient, but the jar whispered "marinara," so I went with a jar of that. Worked like a dream. Thanks so much. I think I love you. Boozy Toothhttps://www.blogger.com/profile/10765083787738573580noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46257082443092591422014-01-04T06:18:15.583-05:002014-01-04T06:18:15.583-05:00Chef John, so my teen daughter's friend intro ...Chef John, so my teen daughter's friend intro your apple cider vinegar pork chop recipe to me last year and it's like, TaaDaa!!! I found Heaven! !! The light has shunned on me!! I've been following only your recipes for just about for any dishes! ! Thought I like you know and Thank You for all so easy to follow videos! !Teen daughter's momhttps://www.blogger.com/profile/08502711379642817399noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59914663599006896182013-12-30T21:21:00.947-05:002013-12-30T21:21:00.947-05:00Thank you Chef John for another amazing recipe! Ma...Thank you Chef John for another amazing recipe! Made this tonight and we loved it! This is going in my rotation. I have to be honest, I haven't made a recipe of yours I didn't like....and I've made many. Kudos!Aidannhttps://www.blogger.com/profile/03572925882934414565noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11578324938974817782013-11-06T17:51:51.110-05:002013-11-06T17:51:51.110-05:00I know this is an older video tutorial but I love ...I know this is an older video tutorial but I love that you can hear the sound effects from the cooking process; my "food wish" is that you resume using volume from your videos (even just as background noise) so we all know if something should be "sizzling" or "steaming" etc. Anonymoushttps://www.blogger.com/profile/11165534337155040541noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90949472250711059042013-07-28T14:17:44.144-04:002013-07-28T14:17:44.144-04:00Thank you! Thank you! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49940886512489976972013-07-28T10:12:16.856-04:002013-07-28T10:12:16.856-04:00Chef John, when I was young and foolish and love w...Chef John, when I was young and foolish and love was just a game, I had little interest in cooking. One summer in college I was a waiter in a nice little family owned Italian restaurant in Lake George. This was my first experience working at a restaurant and I was fortunate to try all of the delicious Italian food they made all summer, including red and white clam sauce.<br /><br />I can not wait to try this out and put it in my pasta rotation. Going to add anchovy pastes and clanned cams to my next shopping list. Thanks for alleviating the fear for us home cooks with your awesome demos.<br /><br />By the way, re-found this link on your hot wheels suggested posts, so I appreciate those recommended re-posts, especially for us veteran foodwishers that have watched them all and lose track of your recipes. Keep 'em coming man!Dan and Hilaryhttps://www.blogger.com/profile/05170004216689745629noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31768602462625033452012-12-10T20:05:08.823-05:002012-12-10T20:05:08.823-05:00I just made this dish tonight and it was fantastic...I just made this dish tonight and it was fantastic! My wife, who doesn't usually like any pasta dish, went back for seconds on this one.Anonymoushttps://www.blogger.com/profile/12681274229958353685noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84421268170078869672012-08-26T01:40:35.870-04:002012-08-26T01:40:35.870-04:00Can i use fresh clams instead of canned?Can i use fresh clams instead of canned?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79026545772916686912012-08-03T22:51:45.923-04:002012-08-03T22:51:45.923-04:00thank you, thank you, thank you.....just made this...thank you, thank you, thank you.....just made this meal yet again, and it was even better the second time around...adjustments here and there to make things perfect....amazingly you can pretty much use any jarred/canned sauce and it will still come out great! <br /><br />thanks again!<br /><br />JonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9332443412282569862012-07-18T23:20:13.761-04:002012-07-18T23:20:13.761-04:00My son and were at the beach the other day and he ...My son and were at the beach the other day and he dug up some really nice clams.....I promised my wife and son spaghetti and clams but since I didn't store them right etc.. etc.. I couldn't use them...I came across this recipe in my desperation... I was skeptical, and a little snobby says my wife....but canned clams, really? Well I just used this recipe and I am more than a little impressed, I used whole baby clams, but otherwise I followed your directions to a T and it was a huge success...will certainly be a go to for me as well and I'll be sure to share this site with everyone I know.....THANKS SO MUCH!....feel proud, you made another foodie happy today.<br /><br />Jon <br />Vancouver Island, BCAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72194251330768997212012-04-20T10:21:49.727-04:002012-04-20T10:21:49.727-04:00Chef John,
Thank you for such a great recipe! My...Chef John,<br /><br />Thank you for such a great recipe! My 4 sons who are 5(twins), 3, and 1.5 love this. One of my 5 year olds ask me to make this 3 times a week he loves it sooooo much. I will definitely be looking for other recipes on your site.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40671049245342121302012-02-09T02:23:34.371-05:002012-02-09T02:23:34.371-05:00I have kept the small jar I bought capers in ages ...I have kept the small jar I bought capers in ages ago. I keep it to put anchovies in covered with some olive oil. Keeps forever. Doesn't look nice in the fridge but as soon as it loses the chill it looks like regular old anchovies. YvonneUnknownhttps://www.blogger.com/profile/07387971132587217632noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32335386958762544152012-01-09T16:42:36.202-05:002012-01-09T16:42:36.202-05:00Thanks, Chef John! I love that I can ask you ques...Thanks, Chef John! I love that I can ask you questions and you reply right away! Thanks for all that you do!Nepenthenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22539818042838639842012-01-09T10:59:20.922-05:002012-01-09T10:59:20.922-05:00Taste is subjective, but I think the recipe is muc...Taste is subjective, but I think the recipe is much better with the wine. They make non alcohol wines.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89979322233587798642012-01-09T09:28:27.918-05:002012-01-09T09:28:27.918-05:00Is there a substitute for the wine or will leaving...Is there a substitute for the wine or will leaving it out completely change the taste? I think I posted this same question on the wrong recipe, lol.Nepenthenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54952424657562161372011-12-13T17:27:30.216-05:002011-12-13T17:27:30.216-05:00That may be the worst advice I've ever heard!!...That may be the worst advice I've ever heard!! No real chef would ever tell some they have to follow every recipe to the letter. Just completely ridiculous! One reason I don't offer written recipes, besides hating to type, and not having time, is because people that just mindlessly follow written instructions to the "t" never become great cooks.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77350348633267760302011-12-13T13:20:18.702-05:002011-12-13T13:20:18.702-05:00Thanks for the reply on the anchovies. I was taki...Thanks for the reply on the anchovies. I was taking cooking lessons in my spare time when I was in college and had a chef who told me you must always follow the recipe to the letter or you lose the essence of the meal, except salt and pepper. Years later I am still apprehensive about altering any meal to my liking. When I am making a recipe and I see an ingredient I can't eat, am not familiar, or don't like usually I skip the meal instead of altering it but this looked to good to pass up.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87447709952130515052011-12-13T08:28:59.453-05:002011-12-13T08:28:59.453-05:00Just leave out.Just leave out.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31870599376373647952011-12-13T01:26:32.765-05:002011-12-13T01:26:32.765-05:00My niece is allergic to anchovies. Is there a sub...My niece is allergic to anchovies. Is there a substitute for anchovies or can I do without it? <br /><br />Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72558722394987746412011-08-08T13:13:38.307-04:002011-08-08T13:13:38.307-04:00I made a substantial amount of this dish over the ...I made a substantial amount of this dish over the weekend, and I'm here to express that the entire pot was gone the same day. It was incredibly tasty and everyone LOVED it, me included! I can't wait to make it again. The only thing I did different was to add a whole green bell pepper and a large onion cut up, along with a couple of bay leafs. Yum!!conishkeehttps://www.blogger.com/profile/09681755875756869061noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53448842592755893642011-08-03T21:12:56.433-04:002011-08-03T21:12:56.433-04:00I'm pretty sure It was Hitler who made that no...I'm pretty sure It was Hitler who made that no-parmesan-on-seafood rule. He probably started the idea that a dessert mousse has jello in it too. Those are the crappy mousses and do not deserve to be called such. <br /><br />I say this because I'm making your <i>real</i> chocolate mousse recipe along with this one tonight.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40448416791632510582011-05-13T18:33:07.196-04:002011-05-13T18:33:07.196-04:00Hey Chef, the pantry aboard my boat is somewhat ba...Hey Chef, the pantry aboard my boat is somewhat bare so I had to improvise...<br /><br />olive oil<br />one onion<br />tin of Kipper's Smoked Herring<br />can of chopped tomatos<br />can of tomato paste, 6 oz<br />splash of merlot<br />garlic, six<br />capers, smooshed<br />handful of Italian seaoning<br />splash of water<br />red pepper flakes<br />parmesean, (a couple of packets from the pizzeria)<br /><br />It came out decent enough... no refrigeration needed for any of the above ingredients and good enough for my palate at least.S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80387512336811235402011-04-11T11:09:32.359-04:002011-04-11T11:09:32.359-04:00I do something very similar, except I ditch the an...I do something very similar, except I ditch the anchovy paste and add a bunch of baby bella mushrooms (which for some reason I always have a few pints in my fridge.) Still, quick and delicious!Luciferahttps://www.blogger.com/profile/12874674650921185229noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70426449502085543672011-03-02T18:21:24.596-05:002011-03-02T18:21:24.596-05:00Did this pasta for lunch today. It is indeed as wo...Did this pasta for lunch today. It is indeed as wonderful as others say. I used Trader Joe's cherry stone clams (big suckers), home-canned tomatoes, extra garlic, and added sprigs of marjoram and thyme (since I wasn't using a prepared sauce.) I also used chicken stock with a squirt of lemon and a splash of vodka instead of white wine as I didn't want to open a bottle today.<br /><br />I bought a big can of salt-packed anchovies last year which I transferred to a bale-top jar with all the salt. I was going on Alice Water's advice that I must have that. I haven't actually used them much until I started preparing pasta sauces using your techniques, Chef John. Now a fillet of anchovy goes in lots of things I would have not thought of before. The Italian MSG image works well for me. Thanks.philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79858325291141909992011-01-02T14:47:34.051-05:002011-01-02T14:47:34.051-05:00Q: How do you get a Swedish blonde girl to love yo...Q: How do you get a Swedish blonde girl to love you even more? <br />A: You prepare this dish exactly as Chef John shows you, throw a little basil on top, light a candle and let it do it's work. <br />You are the man Chef John!<br />#1 Canadian fan in Sweden.Anonymousnoreply@blogger.com