I don’t know what your day job is but what comes through in your videos is what a genuinely nice person you are. Also an amazing cook! Thanks for the videos.
@@CookingWithClams is that like a "private dancer"? (sorry bad joke couldn't help myself, I always make this joke with my chef friends)... (for young ones who don't know the reference, it's a Tina Turner song.
Where's Mama Clams today? Her input on your prepared meals is so important...❤️❤️🌹... Next time try using the squid ink when boiling your pasta to change the colour and add some parmesan topping at the end. 👍....Great stuff mate. 🎉🎉🌴
I can't imagine how good that squid tastes after getting slow cooked like that. Another good one for the books, that pasta has me salivating. Cheer brother
After years of skiing the small ones I finally decided to stop and they were totally fine. Big ones ill srill skin but the smalls no more. You have to try no matter how you cook them. Thanks for the video.
@@CookingWithClams it was a lot of work for a single plate and ragu is one of the dishes that are usually better leftover the next day. You should have had confidence in yourself. You rarely miss when cooking. You’re pretty good at your art at this point.
the End squid rich tomato pasta slow cook Hey Will I like squid body dunked in fast boil salt water and then iced - 3x - then served sliced thinly with a little fresh lime juice to taste. The tentacles and all the rest used to make an inky broth ( garlic, salt , ginger, lemon grass ) . All of the broth is added to anything however sticky brown/red rice is my favourite. Fried rice paper to make crispy rice cups for serving.
That's some serious very high end cooking. Your skills really show through. Nice to see a high end chef just make stuff for fun. I may not repeat all the work in that recipe but I do learn from your techniques and knowledge and apply it to other things
Well, I hope your channel grows. I’m starting to like what you put out you’re making it pretty interesting lately. Congratulations pal. You deserve it.
Pretty sure you're the only one on YT to make me believe squid is good, lol. Now that meal looks absolutely delicious. I'd try that! Have a wonderful week Clams!
Well, I hope your channel grows. I’m starting to like what you put out you’re making it pretty interesting lately. Congratulations pal. You deserve it. Fried calamari rings on my favorite with a very thick spicy red sauce.
@@CookingWithClams I just caught a nice speckled trout and was thinking how can I do this fish justice and I remembered your video you made miso fish stock adding the fish at the end to the stock ..might give it a go and take another look at your video to give me an idea.. I wanna try something else instead of just fried fish always have that .. thank you for giving me new ideas and ways to cook great tasting food
Great video Will! I’ve never gone fishing for squid before. It looks like a ton of fun. And that ragu looked absolutely delicious. Thanks for sharing!!!
This brings back memories of our Italian Christmas traditions. Christmas Eve we would have the calamod sauce. My dad loved it. We would add dollops of ricotta cheese on the side.
@ when I got older and became a commercial fish captain it was my job to supply all the fish for it. We would also dip the squid offshore at night when they swam up to the boat. And rock shrimp too
Great video! There was a place in Forest Hills that did a dish like that. Alberto’s on Metropolitan Ave. I had no idea about the squid stock, great method! Can’t wait to try. Ps I’m not springing for the Saffron Mr. Money bags lol
@@CookingWithClams, I've had several experiences with what were apparently fake saffron from some other plant, or some other vegetable material dyed red and substituted for the real thing. My mother brought back a baggie of "saffron" from a trip to Turkey; you could use half the bag and get almost no flavor, just color. I wonder if you can get a chemical or DNA analysis of that cheap saffron you're buying; there are labs that citizen-scientist/mushroom foragers can send wild mushrooms to for DNA analysis and species identification, and it only costs about $10 ! Olive oil, honey, spices.....there's a lot of counterfeiting and adulterating of food products taking place and most people aren't even aware of it. Perhaps you could do a video about this.
All your videos are great. But this one was spectacular. I love squid recipes. Also Will, like the Island Creek Oysters sweatshirt, I live in that area.
Jus wow!!! WTH 🤦♂️ Never knew anything bout squid fishing!!! We throwing a cast net for white shrimp now… Just goes to show how our “Micro Climates” vary!!! To cool, 🕷️
I got "paid" for a job in squid and porgies once: when I was a teenager, a Greek immigrant neighbor and restaurant owner whom I'd never met and who spoke poor English showed up at our door looking for my dad, who was Greek American and spoke the language and had done some legal work for the restaurant owner. The guy had a flood in his basement after heavy rains and his sump pump wasn't working, and he remembered from conversation with my father that I was good at fixing mechanical and electrical things. We went over to the guy's house, where I went down into the flooded basement wearing waders, pulled out the non-working sump pump, disassembled it on his kitchen table, freed and lubed it, and got it started at pumping the water out of his basement. He tried to pay me but I wouldnt take his money; a few hours later he showed up at our door again with a 5 gallon bucket of squid and another full of porgies! Apparently he'd been to the fish market to buy food for his restaurant and so he bought some extra for us. It was a lot of work to clean all the squid and fish ---- no good deed goes unpunished? 🤔😉 ---- but dad made a lovely pasta dinner with squid and marinara sauce that night, and we were grilling porgies on the barbecue for the next couple of days!
@CookingWithClams My dad's partners in the law firm he started used to joke that my dad's goal was to represent every Greek restaurant owner in the State. He might not have worked for them all but he sure had a lot of Greek clients ---- he mostly worked on tax and real estate legal issues ---- and there were a number of restaurants where the owners considered our money at the end of dinner to be "no good" and my dad would argue with them, insisting on paying the bill. There were plenty of other comedic moments such as when my mom answered the phone and somebody was speaking in Greek so she handed it off to my dad who started speaking back in Greek and then getting louder and angrier and finally slammed the phone down. The only words we understood in the conversation were pizza and grinders so we asked him what that was all about and he said that the guy was trying to tell him how to run his law practice, and so his reply was "I don't go into your restaurant and tell you how to make the pizza and the grinders! "
Looks fantastic, mate. As always I must admit I'm not much a fan of selery in anything. But that looks I love the idea of finishing off the pasta in the sauce. Looks like I better go out and catch a few squid
Do not want to crowd your comments however did not say how the ragu met the test of great pasta. Not too many flavours and well cooked. Slow always beats fast.
I just saw your comment mentioning youre a private chef. Thats something I dont remember ever hearing from you before, but it could just be me. It would be cool to see how you plan for things like that, aswell. I also follow Abbyinthegalley, shes a private yacht chef, and her videos are really interesting/recipe inspiring, if you think something similar could benefit your channel!
I’ve mentioned in comments and filmed a few episodes when I was working in the Bahamas. For me, the filming would be distracting unfortunately. I tend to hyper focus on jobs and can barely hold a conversation until the job is done. I’ve cooked for a handful of subscribers actually and filmed little snippets
@@CookingWithClams totally are people are refusing to face the reality. after the December 22 blitz, numbers have been dropping precipitously. One factor is the relatively new depredation of fry in the upper Chesapeake by northern snakehead which are becoming dominant in the region. so Perhaps a more appropriate angle would be for Clams to get down to the Chesapeake area for some snake-head recopies!!!
@@CookingWithClams Understood. I was thinking more on the side of catch and release. That's what I've been doing. Tbh finding keepers is tough as is with the narrow slot size so really just releasing everything. Better tasting fish out there as you know, blackfish, black seabass, fluke etc.
Go fishing in bridge creek in Staten Island western avenue it a saltwater wetland there are striped bass flounders and crabs please i support your videos try there please you will thank me for how much bass you will catch there please 🙏 in the next video try there
In reference to the parrot-like squid beaks and "quill", sperm whales eat giant squid but can't digest those parts, which form an irritating mass that builds up in the intestines and become encapsulated by a waxy, fatty substance secreted by the whale's digestive system. Eventually the mass completely blocks the intestines and kills the whale, and when the carcass rots, the waxy blob of *Ambergris* floats free and drifts around in the ocean "maturing", possibly for years, it's chemical and aromatic essences concentrated by sunlight and saltwater. Prized as a fixative for high-end perfumes, a large lump or blob of it can be worth tens of thousands of dollars. The coast of New Zealand in particular is a prime spot to find Ambergris washed up on the beach, and beachcombers who look specifically for it have been known to get violent in protecting what they consider to be their own personal whale-crap-hunting territory. See the book "Floating Gold".
I don’t know what your day job is but what comes through in your videos is what a genuinely nice person you are. Also an amazing cook! Thanks for the videos.
I’m a partner at a restaurant and a private chef and thank you!
@@CookingWithClams is that like a "private dancer"? (sorry bad joke couldn't help myself, I always make this joke with my chef friends)... (for young ones who don't know the reference, it's a Tina Turner song.
Shit looks banging .I just went on ebb tide and got some squid i know what I'm making this weekend
Where's Mama Clams today? Her input on your prepared meals is so important...❤️❤️🌹...
Next time try using the squid ink when boiling your pasta to change the colour and add some parmesan topping at the end. 👍....Great stuff mate. 🎉🎉🌴
She doesn’t always want to be on camera.
This didn’t need a lick of cheese, it was perfect. The ink in the pasta water would be great though.
I can't imagine how good that squid tastes after getting slow cooked like that. Another good one for the books, that pasta has me salivating. Cheer brother
I wish I made 5x the amount of
Really enjoy how you turn whatever you find or catch into something that looks delicious. Thanks for another great video!
It was definitely born from being a latchkey kid and left to experiment in the kitchen
After years of skiing the small ones I finally decided to stop and they were totally fine. Big ones ill srill skin but the smalls no more. You have to try no matter how you cook them. Thanks for the video.
Yeah the small ones no problem.
I swear I could smell it cooking ! That makes me hungry for bait ragu 😁 !
If I knew how good it was gonna come out I would have made a heck of a lot more
@@CookingWithClams it was a lot of work for a single plate and ragu is one of the dishes that are usually better leftover the next day. You should have had confidence in yourself. You rarely miss when cooking. You’re pretty good at your art at this point.
Great video! Thanks for sharing.
the End squid
rich tomato pasta
slow cook
Hey Will I like squid body dunked in fast boil salt water and then iced - 3x - then served sliced thinly with a little fresh lime juice to taste. The tentacles and all the rest used to make an inky broth ( garlic, salt , ginger, lemon grass ) . All of the broth is added to anything however sticky brown/red rice is my favourite. Fried rice paper to make crispy rice cups for serving.
You sir…. Just blew my mind. Now I have to go squidding again
Keep a. Eye out for the next squid vid
Wow, that's definitely a recipe I plan on trying! Your reaction to tasting says it all -delicious.
The saffron…. Made it so unique
Yum! Becoming a pro at squidin 🎉
Honestly I got a knack for it, people on the boat got as little as 2
Thank you for taking me along on a fishing trip I’ve never done!!
You’ll have to come in real life!
That's some serious very high end cooking. Your skills really show through. Nice to see a high end chef just make stuff for fun. I may not repeat all the work in that recipe but I do learn from your techniques and knowledge and apply it to other things
That’s what it’s about! I watch a lot of chefs for ideas and inspiration not necessarily exact recipes. Like oh I could apply that to this..
@@CookingWithClams I don't think I've ever made an exact recipe. Take stuff from here, from there.... You got a lot of skills, it shows through
So much love put into that RAGU
I have more squid if you want any
Well, I hope your channel grows. I’m starting to like what you put out you’re making it pretty interesting lately. Congratulations pal. You deserve it.
Did you not like it before?
@ no it’s just when you make it more interesting it’s better to watch
Pretty sure you're the only one on YT to make me believe squid is good, lol. Now that meal looks absolutely delicious. I'd try that! Have a wonderful week Clams!
Ok that makes my day!
Properly cooked, squid is delicious, and very nitritious.
I can’t count how many times I zoomed in on that plate of food lol absolutely amazing looking
Haha love it
Stay safe Will with the fires. Your in my thought an and prayers. 🙏
We finally had rain two nights ago
Well, I hope your channel grows. I’m starting to like what you put out you’re making it pretty interesting lately. Congratulations pal. You deserve it. Fried calamari rings on my favorite with a very thick spicy red sauce.
Fried calamari is pretty unbeatable
OMG, Your prep was amazing. Totally agree with you that you should have escalated the portions. Beautiful!
At least 3x the amount, but it was a test
That looked great ! awesome meal only thing missing was a garlic toast ..
And a glass of wine!
@@CookingWithClams I just caught a nice speckled trout and was thinking how can I do this fish justice and I remembered your video you made miso fish stock adding the fish at the end to the stock ..might give it a go and take another look at your video to give me an idea.. I wanna try something else instead of just fried fish always have that .. thank you for giving me new ideas and ways to cook great tasting food
Good captain and boat...
Couldn’t agree more. One of the best crews out there
Heavy cream and goat cheese...
LOL TNX 4 VID LOL
Oh no
I am sure mama-clams is going to love it!!! It looks delicious!
She did!
That looks so delicious great job
Thank you!
Thank you for the knowledge you get Cher and boy you make me really appreciate how hard it is to cook
Thank you!
Great work as always, thanks for sharing
Thank you!
This fishing video is jet-propelled! And when you catch a really little one, you should introduce yourself by saying "how ya doin', Squirt"! 😉
Haha next time
Great video Will! I’ve never gone fishing for squid before. It looks like a ton of fun. And that ragu looked absolutely delicious.
Thanks for sharing!!!
It may be my favorite fishing. The action is so fun
Only thing that’s missing is a glass of Cab and a fresh baguette! Nice job!
That would have been perfection
@@CB-qb8hj definitely a lot of bread needed for this. I’d wind up making a Freekin SangWich out of it
This brings back memories of our Italian Christmas traditions. Christmas Eve we would have the calamod sauce. My dad loved it. We would add dollops of ricotta cheese on the side.
Feast of the 7 fish!
@ when I got older and became a commercial fish captain it was my job to supply all the fish for it. We would also dip the squid offshore at night when they swam up to the boat. And rock shrimp too
One thing I might say soak your squid in buttermilk overnight you’ll see the difference in tenderness
Interesting I’ll try it
Another banger video!!!
Appreciate it!!
That looks really amazing! Well done Will!
Thank you!!
oh yes, looks real good!!! next, try making some Frutti di mare 👌👌
Ah yes! I will
@CookingWithClams sweet. That would be an epic dish.. Great local seafood.
Awesome cook!
Thank you!
You are awesome. Very impressed
Appreciate it Rick!
Iv never seen you do a squid ink pasta! Sorry if im wrong. Watch most all your videos! 💥🍻😊🦀🍻🎣
Did squid ink risotto
Great video! There was a place in Forest Hills that did a dish like that. Alberto’s on Metropolitan Ave. I had no idea about the squid stock, great method! Can’t wait to try.
Ps I’m not springing for the Saffron Mr. Money bags lol
There is a spice mart on 1st ave and it’s legit cheap. I don’t know why I don’t know how but that’s where I buy it
@@CookingWithClams thanks! PS best regards to your mom. God bless u both. Thanks for the videos
@@CookingWithClams, I've had several experiences with what were apparently fake saffron from some other plant, or some other vegetable material dyed red and substituted for the real thing. My mother brought back a baggie of "saffron" from a trip to Turkey; you could use half the bag and get almost no flavor, just color. I wonder if you can get a chemical or DNA analysis of that cheap saffron you're buying; there are labs that citizen-scientist/mushroom foragers can send wild mushrooms to for DNA analysis and species identification, and it only costs about $10 ! Olive oil, honey, spices.....there's a lot of counterfeiting and adulterating of food products taking place and most people aren't even aware of it. Perhaps you could do a video about this.
All your videos are great. But this one was spectacular. I love squid recipes. Also Will, like the Island Creek Oysters sweatshirt, I live in that area.
Ah no way, my sister goes to the farm a lot
@CookingWithClams I'm in Marshfield, but born and raised on Saquish Beach... IYKYK.
Man that looks great!
Thank you!
Looks good. Hey Mama Clam
Thanks!!
Mama Clams is watching this and saying Will had better invite me when he whips up some more of that Ragu!
Hahaha I made it for the family after
@@CookingWithClams If how it looked is any indication, they had to love it.
GR8 Video!
Thank you!
Love the ebbtide!
Great boat crew and captain
Jus wow!!! WTH 🤦♂️
Never knew anything bout squid fishing!!!
We throwing a cast net for white shrimp now…
Just goes to show how our “Micro Climates” vary!!!
To cool,
🕷️
Ohhhhh kinda jealous. Love shrimp
Damn! That looks tasty!
Thank you!
Do you plan on returning to key West? Love you and Arron together!
Sure do! Same split time every year, just filming more in ny this time
It’s like when Frasier got his own show off cheers
I got "paid" for a job in squid and porgies once: when I was a teenager, a Greek immigrant neighbor and restaurant owner whom I'd never met and who spoke poor English showed up at our door looking for my dad, who was Greek American and spoke the language and had done some legal work for the restaurant owner. The guy had a flood in his basement after heavy rains and his sump pump wasn't working, and he remembered from conversation with my father that I was good at fixing mechanical and electrical things. We went over to the guy's house, where I went down into the flooded basement wearing waders, pulled out the non-working sump pump, disassembled it on his kitchen table, freed and lubed it, and got it started at pumping the water out of his basement. He tried to pay me but I wouldnt take his money; a few hours later he showed up at our door again with a 5 gallon bucket of squid and another full of porgies! Apparently he'd been to the fish market to buy food for his restaurant and so he bought some extra for us. It was a lot of work to clean all the squid and fish ---- no good deed goes unpunished? 🤔😉 ---- but dad made a lovely pasta dinner with squid and marinara sauce that night, and we were grilling porgies on the barbecue for the next couple of days!
Haha rich in seafood! I love it
@CookingWithClams My dad's partners in the law firm he started used to joke that my dad's goal was to represent every Greek restaurant owner in the State. He might not have worked for them all but he sure had a lot of Greek clients ---- he mostly worked on tax and real estate legal issues ---- and there were a number of restaurants where the owners considered our money at the end of dinner to be "no good" and my dad would argue with them, insisting on paying the bill. There were plenty of other comedic moments such as when my mom answered the phone and somebody was speaking in Greek so she handed it off to my dad who started speaking back in Greek and then getting louder and angrier and finally slammed the phone down. The only words we understood in the conversation were pizza and grinders so we asked him what that was all about and he said that the guy was trying to tell him how to run his law practice, and so his reply was "I don't go into your restaurant and tell you how to make the pizza and the grinders! "
Looks fantastic, mate. As always I must admit I'm not much a fan of selery in anything. But that looks I love the idea of finishing off the pasta in the sauce. Looks like I better go out and catch a few squid
We are peak season here so I’m gonna try and get out a few more times
@CookingWithClams that's brilliant go get them, mate.
Great video! how many oz of sinker did you use?
1oz
Let’s go will still need to get that hat you got too many sick hats
Haha all the hats, just covering this disappearing hairline
Aloha. The only thing better than tomato paste in a tube is anchovies!
I like eating em outta the can!
awesome! did you save the ink?
Not on that one. Others yes
Do not want to crowd your comments however did not say how the ragu met the test of great pasta. Not too many flavours and well cooked. Slow always beats fast.
Worth every minute
I just saw your comment mentioning youre a private chef. Thats something I dont remember ever hearing from you before, but it could just be me. It would be cool to see how you plan for things like that, aswell. I also follow Abbyinthegalley, shes a private yacht chef, and her videos are really interesting/recipe inspiring, if you think something similar could benefit your channel!
I’ve mentioned in comments and filmed a few episodes when I was working in the Bahamas. For me, the filming would be distracting unfortunately. I tend to hyper focus on jobs and can barely hold a conversation until the job is done. I’ve cooked for a handful of subscribers actually and filmed little snippets
Keep up the east coast content! Have you tried surf fishing for stripers yet?
Touchy subject here. They are apparently in collapse. I’ve hit a few schoolies but don’t think I’ll be cooking one again on the channel unfortunately
@@CookingWithClams totally are people are refusing to face the reality. after the December 22 blitz, numbers have been dropping precipitously. One factor is the relatively new depredation of fry in the upper Chesapeake by northern snakehead which are becoming dominant in the region. so Perhaps a more appropriate angle would be for Clams to get down to the Chesapeake area for some snake-head recopies!!!
@@CookingWithClams Understood. I was thinking more on the side of catch and release. That's what I've been doing. Tbh finding keepers is tough as is with the narrow slot size so really just releasing everything. Better tasting fish out there as you know, blackfish, black seabass, fluke etc.
Good choice wearing the black suit.
I’m a thinker! Haha
@@CookingWithClams Think I heard a squid scream and a squid spit.
@@adamkice7045, Some squid recipes even use the ink from the sac. In Barcelona I ate delicious black rice with squid and rabbit.
in the next video try it man please 🙏 you will like 👍 it please 🙏
If I can get out there
Go fishing in bridge creek in Staten Island western avenue it a saltwater wetland there are striped bass flounders and crabs please i support your videos try there please you will thank me for how much bass you will catch there please 🙏 in the next video try there
If I can get there before bass is closed I will!
👍✌️🕶️
Thanks!
In reference to the parrot-like squid beaks and "quill", sperm whales eat giant squid but can't digest those parts, which form an irritating mass that builds up in the intestines and become encapsulated by a waxy, fatty substance secreted by the whale's digestive system. Eventually the mass completely blocks the intestines and kills the whale, and when the carcass rots, the waxy blob of *Ambergris* floats free and drifts around in the ocean "maturing", possibly for years, it's chemical and aromatic essences concentrated by sunlight and saltwater. Prized as a fixative for high-end perfumes, a large lump or blob of it can be worth tens of thousands of dollars. The coast of New Zealand in particular is a prime spot to find Ambergris washed up on the beach, and beachcombers who look specifically for it have been known to get violent in protecting what they consider to be their own personal whale-crap-hunting territory. See the book "Floating Gold".
A guy in the Bahamas had a bunch that he showed us
@CookingWithClams , yup, the deep waters around the Bahamas and Bermuda are whale feeding grounds.