How to cook New England Clam Cakes
This is my own recipe. I wanted a better cake; so I experimented with yeast and found it superior to baking powder. If you prefer to use the powder, see my video for Clam Fritters. The cakes (they are known as clam cakes in New England) get their flavor not only from the clams but from the broth. I grew up with these in Connecticut and I love them. This video replaces an older one that was produced about five years ago.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.
In the Kitchen: 4th of July Clambake
In the Kitchen: 4th of July Clambake
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
This Soup Deserves JUST AS MUCH attention as Clam Chowder
You will love this Creamy Fish Chowder Recipe loaded with Yukon potatoes, crispy bacon, fresh fish, and herbs in a delicious creamy broth. This is an easy-to-make hearty soup that is a great way to use up leftover seafood.
Fish chowder is a thick chunky seafood soup consisting of onions, celery, potatoes, seafood, stock, and milk. In the early days of this 18th-century recipe, it didn’t initially start using clams like in the classic clam chowder we know today. The seafood in the chowder was whatever was caught in the ocean. This could be fish, clams, lobster, or anything they were able to gather was used.
The word chowder gets its roots in the Latin word calderia, which originally meant a place for warming things, like a cauldron, that big black pot that hangs over the fire. In French, the word became chaudiere which describes fishermen who made their stews fresh from the sea.
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Ingredients for this recipe:
• 2 pounds fish (cod, halibut, bass, etc.)
• 8 strips of bacon, cut into thin slices
• 2 tablespoons unsalted butter
• 1 peeled and small diced yellow onion
• 2 thinly sliced leeks
• 6 thickly sliced ribs of celery
• 2 finely minced cloves of garlic
• ½ cup creamy sherry
• 6 cups fish stock, clam juice, or water
• 2 teaspoons dry thyme
• 2 bay leaves
• 4 large Yukon potatoes, cut into 1” cubes or quarter moons
• 2 cups half and half
• Worcestershire to taste
• Hot sauce to taste
• sea salt and fresh cracked pepper to taste
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The Best New England Clam Chowder In The World Is In Seattle — Dining on a Dime
This week on Dining on a Dime, host Lucas Peterson visits the country’s longest continually-running farmers market — Seattle’s Pike Place Market — to sample to award-winning clam chowder at Pike Place Chowder.
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Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
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How to cook Clam Chowder (New England)
I saw a similar chowder made by the late Clarissa Dickson Wright in an episode of the BBC cooking series Two Fat Ladies (Season 2, Episode 2). The one ingredient that intrigued me was diced prosciutto. So I came up with a recipe for the delicious chowder. Clarissa said canned clams work fine, and they do. This is one of my favorite soups. This video replaces and updates an old one I made five years ago.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.