@LivinInSim
Clam: He gone? Other clam: Maybe... Clam: Do you think we can relax a little? Other clam: I wouldn't... Clam: Lemme just check----oh dear god he's back!!!
@SrZyrkon
I personally appreciate the "clambush" method of opening them.
@mcpa2991
You know Julia has won when you're finding ways to sneak butter in, just in case. Rent free. Rent free.
@hahu9088
Clam chowder video: Spending half of the time shucking clams, giving up and ordering tacos for the night. There's never been a more realistic cooking video
@topofmurrayhill
Hehe, this is mildly nuts. I've been cooking for many years and this is the first time I've encountered the idea of shucking live clams to make chowder. Just shake them over the heat in a covered pan with a little bit of water. They open up by themselves and you capture all the juice. Also avoids unwanted ingredients like human blood. 😊
@amberleewilkinson4204
Not me casually yelling STEAM THEM at my screen. XD
@-Bente-
obsessed with the absolute insane clam opening method of just waiting till they relax and then jamming a knife in there
@talliaconner-flores5763
Truly, Anti-Chef is the perfect opposite of Alton Brown's Good Eats. Not even three minutes in and I'm fearing for Jaime's life. Never has soup-making been so unhinged, and I watched my brother shatter a kitchen knife cutting pork that he didn't realize had bones in it! Keep up the good work, bud!
@triciareed1576
For anyone watching; 10:13 mark is when he’s finally done opening clams…😂
@valiantabello
Ive never seen a human HUNT clams. This is amazing lolllllll
@ilovestrongheroines1999
There's something so beautiful about how (for as competent in a home kitchen as Jamie has become) he can still manage to find something wildly out of pocket in lieu of an easier method when faced with a new challenge. Can't wait for clam endurance hunting to become a competitive sport.
@Jazzbeau1
I worked in the food industry from high school to retirement, this is the first time seeing clams being ambushed! Great channel, kind of a self taught culinary education,
@antonia8382
Max Miller of Tasting History also recently did an episode on a chowder recipe from Fannie Farmer! It’s the lighthouse keeper video. He said the common crackers at the time were quite large, dense, and dry—that’s why the recipe says to presoak them in milk. Modern crackers like oyster crackers are so light and airy that presoaking isn’t as necessary.
@ionasavage9828
Watching Jamie crouch down like a little predator, waiting for the clams to open oh so slightly so he can pounce on them… has me cracking up 😂😂😂. Great show Jamie 😂
@richarddube3290
You waiting for those clams to open struck me funny. The part of the recipe where she said to reheat the clam water probably meant she assumed you knew to steam them first. You steam them in two cups of water for 4 minutes until they open. Any that do not open are dead and you discard them. I'm from the Massachusetts seacoast and I make mine differently. I don't use flour, I cook the potatoes in the clam broth from steaming, the starch from the potatoes will thicken up the chowder. I also use heavy cream.
@Twillhead
“Got it!” “Got it!” 😂 Also, the entire phrase, rarely heard, is “happy as a clam at high tide.” Makes sense — at high tide they cannot be harvested.
@JimH13164
To “try out” means to render the fat to get it crispy , to separate the liquified fat from it. Loved this recipe ❤
@PurpleARMYlife0613
I have never been so stressed in my life. It's such an easy step to prep the clams, and Jamie managed to turn it into an endless nightmare hellscape, ROFL!!!!! I can't stop laughing. Bless your heart...next time just pre-cook the clams a little and they'll open right up!!! 😅
@kikihammond5326
I think most people get clams to open by lightly steaming them in a little water. This also saves the liquor. That may have been why Fannie said reheat the liquor because this would have heated the liquor, opened the clams and allowed for easy shucking. Also don't think you can't injure yourself with an oyster knife. Had a friend who worked in an oyster bar who managed to ram an oyster knife into her hand. It's actually worse because the knife is dull, as you use more pressure to try to open the mussel, like using a dull knife you hurt yourself worse. She ended up with stitches. Most pro shuckers will sharpen their blade.
@KiraRagged