Clam chowder in a homemade bread bowl 4k
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Date: 2020-05-27
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Comments and reviews: 9
peggy
I am from the mountains of NC. Grew up straight up country. Just killed my first deer, made jerky. AWESOME. Look I have had six back and neck surgeries since I was 30. Life ended then for me, but I keep pushing to cook, well because no one else can in my family. I love your relationship with your son, cause your just like my husband with ours. And you are watched every upload you have made me cook several things and all of them we have loved. Any help to make it easier for me, I'm in. Always looking for easy ways to cook my southern food easier. Would be grateful for anything that would help, to me equipment means everything. Your awesome, keep doing what you do. You make me happy just learning more.
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I am from the mountains of NC. Grew up straight up country. Just killed my first deer, made jerky. AWESOME. Look I have had six back and neck surgeries since I was 30. Life ended then for me, but I keep pushing to cook, well because no one else can in my family. I love your relationship with your son, cause your just like my husband with ours. And you are watched every upload you have made me cook several things and all of them we have loved. Any help to make it easier for me, I'm in. Always looking for easy ways to cook my southern food easier. Would be grateful for anything that would help, to me equipment means everything. Your awesome, keep doing what you do. You make me happy just learning more.
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paladonis
Just a side note to toss in, the bread bowl is AMAZING if you coat the inside with just a little bit of olive oil (or avocado oil, or melted butter and then toss into the oven on LOW broil, with the rack down a little lower then midway. It crisps it right up inside. It holds the soup nicely, so things don't become too soggy and it adds an amazing flavor to the bread too. OH! For the bread pieces baste them with some melted butter mixed with some crushed fresh garlic, little salt, and some fresh parsley and make yourself some garlic bread pieces for the side. Just do em the same time as the bread bowl under the broiler
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Just a side note to toss in, the bread bowl is AMAZING if you coat the inside with just a little bit of olive oil (or avocado oil, or melted butter and then toss into the oven on LOW broil, with the rack down a little lower then midway. It crisps it right up inside. It holds the soup nicely, so things don't become too soggy and it adds an amazing flavor to the bread too. OH! For the bread pieces baste them with some melted butter mixed with some crushed fresh garlic, little salt, and some fresh parsley and make yourself some garlic bread pieces for the side. Just do em the same time as the bread bowl under the broiler
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AzraelThanatos
If you want the bowl to be better, both letting it fully cool before cutting/filling is a good thing and the other is to get the interior with a bit of melted butter or olive oil (Add a bit of garlic powder or replace the butter with a garlic butter for a bit more, then give it a brief time under the broiler or use a torch for a few seconds to toast it. The end result is far better in for staying intact and tasting far better.
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If you want the bowl to be better, both letting it fully cool before cutting/filling is a good thing and the other is to get the interior with a bit of melted butter or olive oil (Add a bit of garlic powder or replace the butter with a garlic butter for a bit more, then give it a brief time under the broiler or use a torch for a few seconds to toast it. The end result is far better in for staying intact and tasting far better.
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bighatstephens
When I make bread bowls we typically cut straight down. Not all the way, you need about and inch on the bottom. We take the core out cut that in half butter it (try a garlic butter spread) butter the inside of the bowl and toast the bowl and core. I cheat, I use Boudin Clam chowder, and store bought bread. What you made looks great, I bet it tasted wonderful. Adding the bacon is something I will try next time.
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When I make bread bowls we typically cut straight down. Not all the way, you need about and inch on the bottom. We take the core out cut that in half butter it (try a garlic butter spread) butter the inside of the bowl and toast the bowl and core. I cheat, I use Boudin Clam chowder, and store bought bread. What you made looks great, I bet it tasted wonderful. Adding the bacon is something I will try next time.
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Zachary
Sam my man I knew there would be bacon on top I called it in the poll video to make this! I will definitely HAVE to make this I'm not a fan of clam chowder but my wife is so this will get me brownie points the day I make this for sure! And so sam I say thank you my good man!
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Sam my man I knew there would be bacon on top I called it in the poll video to make this! I will definitely HAVE to make this I'm not a fan of clam chowder but my wife is so this will get me brownie points the day I make this for sure! And so sam I say thank you my good man!
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LewisAlcindor
You can also use scrap fish pieces as a less expensive substitute for whole and minced clams to make fish chowder. Go to a seafood market and there will be scrap pieces for a dollar or two. The rest of the steps and ingredients are the same, including the clam juice.
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You can also use scrap fish pieces as a less expensive substitute for whole and minced clams to make fish chowder. Go to a seafood market and there will be scrap pieces for a dollar or two. The rest of the steps and ingredients are the same, including the clam juice.
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Kevin
Hi Sam. my wife makes a great clam chowder, so it was cool for us to see a different recipe. I'm a watch guy - I'd like to know what you're wearing in this vid. it has a military feel to it but I can't tell what make/model it is.
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Hi Sam. my wife makes a great clam chowder, so it was cool for us to see a different recipe. I'm a watch guy - I'd like to know what you're wearing in this vid. it has a military feel to it but I can't tell what make/model it is.
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David
I love Sam's style of cooking but is it me or does this chowder seem too thin? I love a thick, hearty bowl of clam chowder. I think some buttered roux would have taken Sam's clam chowder to a whole other level of tastiness.
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I love Sam's style of cooking but is it me or does this chowder seem too thin? I love a thick, hearty bowl of clam chowder. I think some buttered roux would have taken Sam's clam chowder to a whole other level of tastiness.
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Sly
Derek from Albuquerque New Mexico and I just want to say I love everything that you do I love everything that you stand for and also I love you for giving me the confidence to just be me and open up and not be afraid to cook!
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Derek from Albuquerque New Mexico and I just want to say I love everything that you do I love everything that you stand for and also I love you for giving me the confidence to just be me and open up and not be afraid to cook!
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