How To make New England Clam Bake(Gr)

New England Seafood Shacks

Mike Urban is an award-winning food and travel writer who is the author of four books: Lobster Shacks, Clam Shacks, The New England Seafood Markets Cookbook, and The New England Diner Cookbook. Mike is also a regular contributor to Yankee Magazine, and lives in Old Saybrook with his wife and kids.

Thicc Clam Chowder | Kenji's Cooking Show

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Here's my recipe and a detailed article for traditional New England-style clam chowder. It is a more complicated recipe than the one in the video, but you'll get the basics in print:

How to cook a Manhattan-Style Clam Chowder

Manhattan-style clam chowder is made with a tomato base rather than the milk/cream base found in New England clam chowder. It is a hearty soup filled with chopped vegetables, similar to a stew, and relatively easy to make. The recipe was modified from an excellent New York source — The New York Times.

See the full recipe on my web site at:


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How to cook Clam Fritters

Clam Fritters are little cakes that are flavored with clams and broth. They are deep fried in oil and often served as a side or snack, like french fries (chips in England). They are very popular along the East Coast. These are similar to my Clam Cakes recipe, but I used baking powder for the leavening.

See the full recipe on my web site at:


And some people tell me my voice has a natural ASMR quality.

New England Clam Chowder

This classic American hearty clam chowder is a mainstay of American cuisine. Here I have used tofu clams (named for their color, yes they are real clams) instead of the more traditional cherrystone or quahogs from the Northeast US simply because that is what I can get here.

You can season this with marjoram, oregano, or similar. I have not done this in this one but if you do, dried would be the way to go.

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Recipe: serves 4 as a main course
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4 kg (8-9lbs) clams, traditionally cherrystone or quahog but other clams can be used -- see below for canned substitutes.
50-100g bacon depending on how fatty it is (more fatty means you need to use less)
1 onion, diced
1 rib celery finely chopped
1kg or 2 lbs potatoes, peeled and cut into small 4mm or 1/4 in cubes
Water to steam clams
Salt may be needed depending on how salty the broth is
Pepper to taste
Optional seasonings of marjoram or oregano

Optional roux:
1-2T butter
1-2T flour

Steam clams open. Remove and reserve meat and broth.
Saute bacon to render fat. If more than 2T of fat, is rendered you can remove some of it. Add onion and celery and saute well.

Add clams and stir, then some of the clam juice. Add the potatoes and then cover with the rest of the clam juice. If needed, you can add a bit of water.
Cook until the potatoes are soft. Taste and adjust salt if needed. Add the seasonings here.

If you want a lightly thickened chowder, then crush some of the potatoes against the side of the pot to help thicken the broth. If you want a thicker version then make a roux by cooking the butter and flour together. The cream would then be added to the roux in the thicker version.

Add the cream (optionally mixed with the roux to form a white sauce) to the soup and stir to incorporate well. Simmer for about 5 minutes and then serve.

Note: In place of fresh clams, you can use 16oz (500g) canned clam juice and 1L of canned clam juice.

How To Do Foil Baked Clams At Home

Watch How To Do Foil Baked Clams At Home from the leading how to video provider. This advice video will give you informative instructions to guarantee you get good at oven bake recipes, main dish recipes, seafood recipes, less than 1 hour, clams.

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