How To make New England Clam Bake(Gr)

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.

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Amazing Champagne Butter Clams Recipe

These DELICIOUS Champagne-Butter Clams with Herby Sourdough Toasts from my new book are so easy to make and full of my favorite flavors. Perfectly cooked clams in a light champagne butter sause FULL of fresh herbs all served with dreamy sourdough toast baked with a compound butter. Thanks SO much to everyone who's already preordered a copy, and if you haven't pre-ordered one yet you can use the links below!

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How To Cook Clam And Pork Stew Easily

Looking for a tutorial on How To Cook Clam And Pork Stew Easily? This extremely helpful bite-size tutorial explains accurately how it's done, and will help you get good at pork recipes, oven bake recipes, main dish recipes, seafood recipes, less than 1 hour, clams. Enjoy this guide from the world's most comprehensive library of free factual video content online.

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Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert Person

Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert Person

Join Claire Saffitz on a heartwarming episode of Dessert Person as she returns to her family's Cape Cod home for a relaxing vacation. Watch as she takes a coastal adventure to go clamming and gather fresh clams for the ultimate clam chowder recipe. Whether you're by the sea or using canned clams, Claire's culinary journey promises a delicious bowl of chowder!

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00:00 Claire goes Clamming
05:43 Preparing the Clams
10:44 Clam Chowder
11:47 Ingredients & Special Equipment
13:06 Cook the Bacon
18:18 Chop the Clams
19:29 Peel and Dice the Potatoes
20:55 Make the Roux
25:52 Make the Crackers
35:06 Serve
36:37 Cat Cam

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How To Cook Clams | 3 easy Clam Recipes

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How To Cook Clams | 3 easy Clam Recipes

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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
---------------------------------
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.