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

Credits

Starring: Bruce Mattel and Tanya Steel

Transcript

00:00
(upbeat melody plays)
00:05
(classical music plays)
00:11
So these are just regular right out of the can?
00:13
Right out of the can, chopped clams,
00:15
and I used the juice that they were in as the clam juice
00:19
and subsidized it a little bit with some bottled clam juice.
00:23
Oh, I see, okay.
00:29
Is this heavy cream?
00:30
It's heavy cream.
00:31
(exclaims surprise)
00:32
I know, not a low-cal dish.
00:35
So how long does this simmer?
00:37
That simmers between five and eight minutes.
00:41
So it's been simmering for a couple of minutes now.
00:44
We'll give it a final stir here and let's move it off
00:47
to a burner back here to continue.
00:51
Then let's bring out this soup back over
00:54
and we're gonna switch over now to our wooden spoon again
00:56
so we don't break up the potatoes.
00:58
Oh, okay.
00:59
And you can continue to stir this a bit.
01:02
[Lady] Yep, thank you.
01:03
That's simmering.
01:06
The potatoes are still a little bit undercooked.
01:09
What we'll do now is we'll add
01:10
our clam and cream mixture to this.
01:14
You can stir that in. (sighs happily)
01:19
Wow, this looks like a pot of heaven right, I must say.
01:25
Now, we'll bring that to a simmer and then we'll eat.
01:27
Great, okay.
01:30
So Chef, this has been cooking for about half an hour.
01:33
The potatoes are pretty much cooked.
01:36
Let's add a little Worcestershire,
01:39
some tabasco, and some sherry.
01:46
[Lady] So, does it need to cook
01:47
for much longer after you've added this?
01:48
Nope, we just look to make sure we just bring
01:50
it back to a simmer.
01:51
So, bump up the heat just a little bit.
01:53
We want to make sure that it comes to a boil.
01:55
It's nice and hot.
01:57
And I think we're at that point.
02:00
So, I usually just put the ladle deep in the bowl
02:04
so it doesn't splash up on the sides.
02:05
Oh, I see, that's the trick.
02:14
I smell the sherry.
02:16
Oh, the sherry smells so good.
02:20
And what I like to do is garnish
02:22
with a little bit of fresh-cut chives.
02:27
Oh, how pretty.
02:34
And then you should be able
02:35
to serve it with oyster crackers.
02:36
Is that right?
02:36
I think so.
02:38
I like oyster crackers.
02:39
The thing with oyster crackers,
02:40
it's now gonna give it little more of a contrast of texture,
02:43
a little bit of crunch.
02:46
That's what I always do.
02:48
I just throw them in and they sop up the delicious cream.
02:51
They do.
02:53
It's not bad, because this is a fairly thick soup,
02:56
you notice that they're sitting on top?
02:58
[Lady] Yeah.
02:59
If it was brothy they would just suck them right up
03:01
and get all soggy.
03:03
Are you ready to eat?
03:04
I am.
03:06
You go first.
03:07
Okay, thank you.
03:08
Ladies first?
03:12
(moans approvingly)
03:13
[Bruce] Is it good?
03:13
Oh my gosh, that is so good.
03:16
Well Chef, thank you so much
03:17
for showing me how to make the New England Clam Chowder.
03:19
It's really fantastic and it's such a nice thing
03:21
to have on a cold, rainy day.
03:24
I agree.
03:25
Thank you, Chef.
03:26
Oh, you're very welcome, my pleasure.
03:33
(upbeat melody plays)