Finally, a recipe that doesn't have a roux because you use the potatoes for thickening. And the added pro-tip, letting it rest to develop flavor makes total sense. Thank you! Now I finally know how to make New England chowder correctly... BTW, there are amateurs on KZfaq that have the potatoes put in after the clams!

Made this tonight, came out absolutely outstanding. I added some more fish stock as I was cooking for more people, but I just added extra cream as well, turned out great

Coming from New England to California, you can imagine my utter surprise the first time I was served Clam Chowder in a restaurant. It was a thick roux in a bowl, certainly nothing like what I had grown up on back East. I asked for some milk to thin it down and with all the extraneous vegetables and bacon, not the salt potk From then on if I wanted chowder, I made my own. I will try this in my I.P, , as it is the closest to C.C as I know it. Thank you for this recipie Mr.Whit

I have been watching all the different videos on clam chowder. And after watching your take on clam chowder I can tell you we are brothers in the kitchen. Fabulous!

Yours is the FIRST recipe I've seen that DIDN'T use flour!! YOURS is a keeper!! Thank you!

This made me a star at Christmas! Excellent recipe. I used just a TINY bit of cornstarch mixed with clam broth, right after I added the cream. Next time I want to add some chunks of pan fried fish at the very end

I will definitely make this. Clam chowder is my favorite soup and now i can forget about the darn flour. Thank you chef

I liked how he dished it out with the slotted spoon first.... cool detail

I did it exactly how chef Jasper explained and it was delicious!!!

Thanks for a yummy recipe! I love the fact you didn't use flour. It was a big hit at my dinner party!

The Best Clam Chowdah tutorial I have seen yet, and I watched A LOT! Very nice !!!

Jasper! Love you! Love your restaurant. Love the blueberry pie. Have made your seafood chowder with scallops. Holy moly is that good!

THANK YOU!

Looks great and will try to cook the same with same ingredients, thanks a lot.

What a great demonstration

Wow ! Someone who actually knows how to make new England clam chowder ! Hundreds of videos online all show artificially thickened with flour versions which i hate because I hate tasting flour in chowder to me thats bisque or a rue not new England clam chowder.

Nice recipe, Thanks

I watched sever make clam chowder I like yours best because you didn't use flower ,thank you I am going to try it but it is likely I will have to use caned clams we shell see

Perfect!!!!

thanks for sharing your video chef

It looks tasty, but I like mine thicker. I'd never turn it down, ever.

I'm all for the not using flour but is the chowder as thick as it should be without it?

I have some left over garlic mashed potatoes I'm going to add and try. Love not using flour!

Well Done... Now the red, please

Does he always taste test with a spoon and then dump whatever is left back into the pan?

I have always liked Chef Whites cooking methods....

Provecho

can you heat this concoction and then put it in a primed thermos? and then have it for lunch? will that overcook the clams?

Garlic?

Do you have to use pork to make the chowder? Is there an alternate?

bon

Who waits to eat chowder?

I pretty much like everything about this recipe except the water like consistency to thin chowder needs to be hearty otherwise it's not chowder it's clam soup

I’m not going to cook 10 lbs of clams to serve a 2 or 3 person dinner