How to Make New England Clam Chowder, Part 2
Around the World in 80 Dishes takes you to New England with a demonstration of a classic recipe for creamy clam chowder, prepared by Chef Bruce Mattel of the Culinary Institute of America.
Released on 11/11/2008
|Starring:||Bruce Mattel and Tanya Steel|
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So these are just regular right out of the can?
Right out of the can, chopped clams,
and I used the juice that they were in as the clam juice
and subsidized it a little bit with some bottled clam juice.
Oh, I see, okay.
Is this heavy cream?
It's heavy cream.
I know, not a low-cal dish.
So how long does this simmer?
That simmers between five and eight minutes.
So it's been simmering for a couple of minutes now.
We'll give it a final stir here and let's move it off
to a burner back here to continue.
Then let's bring out this soup back over
and we're gonna switch over now to our wooden spoon again
so we don't break up the potatoes.
And you can continue to stir this a bit.
[Lady] Yep, thank you.
The potatoes are still a little bit undercooked.
What we'll do now is we'll add
our clam and cream mixture to this.
You can stir that in. (sighs happily)
Wow, this looks like a pot of heaven right, I must say.
Now, we'll bring that to a simmer and then we'll eat.
So Chef, this has been cooking for about half an hour.
The potatoes are pretty much cooked.
Let's add a little Worcestershire,
some tabasco, and some sherry.
[Lady] So, does it need to cook
for much longer after you've added this?
Nope, we just look to make sure we just bring
it back to a simmer.
So, bump up the heat just a little bit.
We want to make sure that it comes to a boil.
It's nice and hot.
And I think we're at that point.
So, I usually just put the ladle deep in the bowl
so it doesn't splash up on the sides.
Oh, I see, that's the trick.
I smell the sherry.
Oh, the sherry smells so good.
And what I like to do is garnish
with a little bit of fresh-cut chives.
Oh, how pretty.
And then you should be able
to serve it with oyster crackers.
Is that right?
I think so.
I like oyster crackers.
The thing with oyster crackers,
it's now gonna give it little more of a contrast of texture,
a little bit of crunch.
That's what I always do.
I just throw them in and they sop up the delicious cream.
It's not bad, because this is a fairly thick soup,
you notice that they're sitting on top?
If it was brothy they would just suck them right up
and get all soggy.
Are you ready to eat?
You go first.
Okay, thank you.
[Bruce] Is it good?
Oh my gosh, that is so good.
Well Chef, thank you so much
for showing me how to make the New England Clam Chowder.
It's really fantastic and it's such a nice thing
to have on a cold, rainy day.
Thank you, Chef.
Oh, you're very welcome, my pleasure.
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