I love Christie. Her manner is so attractive, she makes me feel like I can try these recipes. (And of course, I love all you guys, I prefer to watch whole episodes so I get a little hit of everyone. But of the newer people, I just love Christie.)
Holy goodness! Gimme some more of everything in this episode. How do you do it, kitchen geniuses? You've sent me running for the seafood market, this morning. Love your videos. Thank you for them.
That looks like the right kind of clam chowder, no weird vegetables or tomatoes, I love it. But, you most certainly can taste the difference between fresh and canned clams, if you are gentle steaming your clams, if you go too hot then you shrink the clams and make the juice harsh flavoured.
Actually, there are 3 official types of chowder, the cream/milk variety that typically will have salt pork, clams, potatoes, and an onion, along with the dairy for a thicker based chowder, known as the New England Clam Chowder. The tomato based chowder is mostly (I think) from Manhattan/NYC and has no diary in it, but uses tomatoes instead, and maybe a few other veggies along with the clams, typically from Portuguese fisherman from Rhode Island and also the Italian Americans of NYC as they typically will have tomatoes in their diet. The Rhode Island Clam Chowder does not use either diary nor tomatoes, but has a clear broth, likely clam based, but the Portuguese do sometimes add tomatoes to their chowder. Likely not an official version, but there is a "Long Island" clam chowder, which is a mixture of both the Rhode Island and New England whereby LI sits between Rhode Island and Manhattan and both styles (NE/RI types are made, then mixed into the same bowl so it takes on a pinkish hue. I've only had the NE clam chowder and love it, and consider it a cold weather dish so have no say in the other types as far as how they tasted.
@@johnhpalmer6098 Manhattan Clam Chowder is not actually from NYC. It's from New England just like the others but the Maine folks called it Manhattan style because they didn't like it and they associated everything they didn't like with NYC. It is very likely that is derived from Caldeirada de Peixe (which I likely misspelled) which is Portuguese fish stew made with local ingredients in RI.
Every time I see this host I know I'm going to lose a lot of good fats and context.. And they're going to be replaced by her braindead comments and dumb questions. She is literally the worst host on this channel. It's seriously just sad. 😑
That's real New England chowder in my mind. Suddenly, it seems it's difficult to find any that doesn't have lard or bacon or ham in it. That separates it from being the cheap meatless Catholic food it was.
Mainer here. I'm surprised they did a Connecticut style lobster roll as the ultimate lobster roll, but I'm here for it. The buttered kind is great. Ask my sister, and she'd tell you the light mayo cold version is the way to go. Either way, anytime you make a lobster roll at home, it's gonna be the best!
i remember watching an interview with a pork farmer in west virginia, i think? the topic of humane execution came up and he said something like, "look, i make sure these pigs get everything they need: lots of fresh air and free space to play, good food, plenty of mud to roll around in. they have great lives and it all ends with one bad day that they never see coming." that really drove home to me that it's not so much the killing of the animals we eat that we should be concerned with. it's really more about making sure they lived happy, healthy lives to begin with.
I also was wondering if even lactaid milk or maybe an oat milk could work? I am not liking the thought of adding a coconut note… but please let me know if any success? Thank you!
When I was in Maine and Cape Cod, lobster rolls were everywhere, even at McDonalds, and I tried many (not McDonalds). None were that great, -- expensive, chintzy, rubbery, unsatisfying -- so when I got home I made my own, loaded and with a little fine chopped celery, lemon and just a dab of mayo and a buttered split-top roll. Mine was great.
And here in California I'm all "Where am I going to be able to get EIGHT 4-6oz. Lobster Tails and how many hundreds is it going to cost me?!" Then I think... I'll just order the real deal from Maine or Boston on Goldbelly. Delish. 😮
I cant eat lobster(allergic) but whats the difference between an over cooked lobster vs a perfectly cooked lobster? Is it like beef where if its over cooked it becomes dry and rubbery?
The last time i tried to eat a Lobster but when i stuck it in the boiling water it let out a high pitched squiel. Needless to say i couldn't eat it and gave that 3.5 lb Lobster to my roomate. But i love New England Clam Chowder and fresh Oysters. Always use fresh little neck or cherry clams for my chowder but am going to try your method.
The trick is to plunge the lobster head first into the boiling water. It will die instantly, no sounds. But if it still bothers you, you can buy lobster meat at most places. It’s expensive. Just cook it till it’s opaque.
@@ericeandco The water was at a rolling boil and i did put it in head first. but i didn't put it in the freezer first to put it to sleep. That was in 1985 but i can remember it as if it were yesterday. I see lobster tails all the time at my local markets hear in Pittsburgh. but lived most of my life in NYC and Boston. The latter being a seafood capital lol.
Lobsters are not capable of making noise as they don't have any sort of voice box. It's likely you were just hearing steam escaping the shell. However, I do agree that putting them in the freezer for a while is probably more humane.
@@sociopathmercenary I just placed it in the boiling water at the second it touched it, it let out his high pitched squeal. Don't know if lobsters have vocal cords or not but i know what i heard.
You didn't hear them scream. That's a myth. It was air in the crustaceans shell vs boiling water. They are not capable of crying out. I wish this myth would end already.
That's crazy using canned clams you are so close to getting fresh clams. It's not the same I make mine with fresh clams open in my hand and I separate clam juice from the cuz I believe that the juice gives gives the chowder that flavor
Whaaat??? Never heard of that combination. That takes some getting used to in my mind--bananas and lobster.😮I guess because I love Lobster rolls. I prefer homemade vanilla pudding. (Yummm). I just don’t like the bananas overpowering my vanilla pudding. But I like bananas with tints of green on the peel for snacking. Not over ripe. Too picky for my own good. I know. Now I’m craving Lobster Rolls and Homemade pudding for dessert
the smoke element brought from bacon or fat-back, rendered in a pan over embers, would be seriously lost. Homemade Fish stock is relatively easy but I suppose the liquid clam juice will work in a pinch, and tho the liquid in the tins, of the clam meat, is far too salt - imo. The clams utilized in the soup are perfectly fine for a less fussy soup. Why not soften the onion in bacon fat, cool and then add them with the spuds in the ziplock bag to marinate, prior to pulling it all together
I always laugh at lobster. I was born and bred Southern California and never had lobster. When I was in the Air Force my first base was Pease AFB in Portsmouth, NH. Our dining hall would have lobster every now and again. I would get a lobster and my co-workers would get a Hamberger. When we sat down to eat, we would switch meals. How silly was I??
I was going to watch this but Clams Oysters and items like this are problematic. PLUS, I do not like the addition of the history commentary as it is ALWAYS lacking. Most of the history “facts” are devoid of any real honesty. She tries very hard NOT to offend “certain members” of the America’s Test Kitchen viewing community. When she tells us Thomas Jefferson “created” varies cuisines or recipes, she’s being grossly dishonest. Thomas Jefferson didn’t create or cook ANYTHING. That was done by his enslaved cooks AND in particular James Hemings, older brother of Thomas’ mistress (Sally Hemings) who Thomas had 6 PROVEN children with! If you’re going to give history, lets be accurate and NOT AFRAID to tell the truth whether it offends or not!
So, the torturing to death of the poor lobsters kind of ruined my appetite! I mean, the humane thing to do is really to dispatch them with a good, big, sharp chef's knife! C'mon, guys!
"Bare Simmer" ??!! ATK time to join the 21st century. We all got thermometers now. If you want something cooked in water at 180 degrees Fahrenheit... just say so. I've even got an infrared thermometer, I feel so special...
Weed is destroying the Black community? What is that belief based on? I think marijuana ranks pretty low on the things that negatively impact Black people in the U.S.
@@richardhale2117 In a study published in the American Journal of Addiction, it was found that marijuana use disorder was greatest among African Americans as compared to other races and ethnicities. In addition, African Americans experienced higher rates of co-occurring use disorders including major depressive episodes as well as other psychosocial and adverse consequences.
@@richardhale2117 Weed is the New Crack in the black community." He cites his experiences as a black man facing the epidemic of weed in the black community and all the problems it causes - depression, anxiety, squandering money, and how it destroys a person's potential - he says “Do not use marijuana… it oppresses the black community!” Marijuana is devastating to the African-American Community and communities of color. It is already endemic to many inner-city communities, and legalization will only create an epidemic from which those communities will never recover.
I love Christie. Her manner is so attractive, she makes me feel like I can try these recipes. (And of course, I love all you guys, I prefer to watch whole episodes so I get a little hit of everyone. But of the newer people, I just love Christie.)
Whenever storing a juicy gallon bag in the fridge, always put some sort of dish under the bag in case of a leak. 💖🌞🌵😷
Don’t know if I want clam chowder or a lobster roll more right now. Both would be awesome
Thanks for the tips for those of us not near the coast. This looks yummy.
Yum. NE clam chowder and lobster rolls. My 2 favs. Will be trying both.
I saved this episode.
Holy goodness! Gimme some more of everything in this episode. How do you do it, kitchen geniuses? You've sent me running for the seafood market, this morning. Love your videos. Thank you for them.
HI, TWO OF MY FAVORITES.
THANKS FOR SHARING HOW EASY IS.
That looks like the right kind of clam chowder, no weird vegetables or tomatoes, I love it. But, you most certainly can taste the difference between fresh and canned clams, if you are gentle steaming your clams, if you go too hot then you shrink the clams and make the juice harsh flavoured.
Actually, there are 3 official types of chowder, the cream/milk variety that typically will have salt pork, clams, potatoes, and an onion, along with the dairy for a thicker based chowder, known as the New England Clam Chowder.
The tomato based chowder is mostly (I think) from Manhattan/NYC and has no diary in it, but uses tomatoes instead, and maybe a few other veggies along with the clams, typically from Portuguese fisherman from Rhode Island and also the Italian Americans of NYC as they typically will have tomatoes in their diet.
The Rhode Island Clam Chowder does not use either diary nor tomatoes, but has a clear broth, likely clam based, but the Portuguese do sometimes add tomatoes to their chowder.
Likely not an official version, but there is a "Long Island" clam chowder, which is a mixture of both the Rhode Island and New England whereby LI sits between Rhode Island and Manhattan and both styles (NE/RI types are made, then mixed into the same bowl so it takes on a pinkish hue.
I've only had the NE clam chowder and love it, and consider it a cold weather dish so have no say in the other types as far as how they tasted.
@@johnhpalmer6098 Manhattan Clam Chowder is not actually from NYC. It's from New England just like the others but the Maine folks called it Manhattan style because they didn't like it and they associated everything they didn't like with NYC. It is very likely that is derived from Caldeirada de Peixe (which I likely misspelled) which is Portuguese fish stew made with local ingredients in RI.
the great thing about an ATK recipe like this is, they recognize that not everyone has access to fresh clams. I sure don't.
How do I know if I am getting “good quality” clams. I live in southeast Idaho.
Great episode. Next, I'd like to see Miss Toni have her own segment.
Cheers
You can make a wonderful stock from the lobster carcasses which is great in seafood soups, stews, or risottos.
Same w shrimp shells. I have a bunch of "ghosts" in my freezer 😂
Truth.
@@lisabishop6266Truth.
We don't add the clams until it's time to serve. 2 minutes in hot chowder will cook them tender.
Every time I see this host I know I'm going to lose a lot of good fats and context..
And they're going to be replaced by her braindead comments and dumb questions.
She is literally the worst host on this channel. It's seriously just sad. 😑
I agree.
Good tip. 👍👍👍
That's real New England chowder in my mind. Suddenly, it seems it's difficult to find any that doesn't have lard or bacon or ham in it. That separates it from being the cheap meatless Catholic food it was.
Mainer here. I'm surprised they did a Connecticut style lobster roll as the ultimate lobster roll, but I'm here for it. The buttered kind is great. Ask my sister, and she'd tell you the light mayo cold version is the way to go. Either way, anytime you make a lobster roll at home, it's gonna be the best!
There are some creative cook's in American Test Kitchen.
Great episode! Lobster rolls...yum
Beautiful sharing 🎉❤
i remember watching an interview with a pork farmer in west virginia, i think? the topic of humane execution came up and he said something like, "look, i make sure these pigs get everything they need: lots of fresh air and free space to play, good food, plenty of mud to roll around in. they have great lives and it all ends with one bad day that they never see coming." that really drove home to me that it's not so much the killing of the animals we eat that we should be concerned with. it's really more about making sure they lived happy, healthy lives to begin with.
I’ll be making this 😊
❤😊
This looks delish ❤❤
the lobster rolls looked delicious, maybe ill try lobster for the first time in this fashion
That looks awesome!
How about plant base milk - like coconut milk?
I also was wondering if even lactaid milk or maybe an oat milk could work? I am not liking the thought of adding a coconut note… but please let me know if any success? Thank you!
@@BrazenSpirituality will do 👍
@@BrazenSpiritualitylactaid milk is real milk with the lactose sugar removed... Should be fine
clam chowder - I just buy Campbell's chunky chowder and add extra clams. Easy and yummy!
I am sooo loving this episode! Thanks to the entire team at CC/ATK! 💕 🦞 💞 🥣 🥰
My raised in cataumet grandmother never used a thickened broth in her clam chowder.
❤
Love this
When I was in Maine and Cape Cod, lobster rolls were everywhere, even at McDonalds, and I tried many (not McDonalds). None were that great, -- expensive, chintzy, rubbery, unsatisfying -- so when I got home I made my own, loaded and with a little fine chopped celery, lemon and just a dab of mayo and a buttered split-top roll. Mine was great.
Rhode Island has the best lobster rolls and chowder.
And here in California I'm all "Where am I going to be able to get EIGHT 4-6oz. Lobster Tails and how many hundreds is it going to cost me?!"
Then I think... I'll just order the real deal from Maine or Boston on Goldbelly. Delish. 😮
Looks delicious!
How did you get to that potatoe clam mixture because that sounds dixgusting without the finalizing chowder.
I think I would prefer broiling tails and have that on New England rolls, butter of course.
I cant eat lobster(allergic) but whats the difference between an over cooked lobster vs a perfectly cooked lobster? Is it like beef where if its over cooked it becomes dry and rubbery?
Jack, please do red wine vinegar.
❤
What dessert was that in the 2 second intro??
I want to kick Stearns and Foster square in their comforts!
The last time i tried to eat a Lobster but when i stuck it in the boiling water it let out a high pitched squiel.
Needless to say i couldn't eat it and gave that 3.5 lb Lobster to my roomate. But i love New England Clam Chowder and fresh Oysters.
Always use fresh little neck or cherry clams for my chowder but am going to try your method.
The trick is to plunge the lobster head first into the boiling water. It will die instantly, no sounds. But if it still bothers you, you can buy lobster meat at most places. It’s expensive. Just cook it till it’s opaque.
@@ericeandco The water was at a rolling boil and i did put it in head first. but i didn't
put it in the freezer first to put it to sleep.
That was in 1985 but i can remember it as if it were yesterday.
I see lobster tails all the time at my local
markets hear in Pittsburgh. but lived most of my life in NYC and Boston.
The latter being a seafood capital lol.
Lobsters are not capable of making noise as they don't have any sort of voice box.
It's likely you were just hearing steam escaping the shell.
However, I do agree that putting them in the freezer for a while is probably more humane.
@@sociopathmercenary I just placed it in the boiling water at the second it touched
it, it let out his high pitched squeal.
Don't know if lobsters have vocal cords
or not but i know what i heard.
You didn't hear them scream. That's a myth. It was air in the crustaceans shell vs boiling water. They are not capable of crying out. I wish this myth would end already.
Hot butter lobster rolls goes good with banana pudding.
That's crazy using canned clams you are so close to getting fresh clams. It's not the same I make mine with fresh clams open in my hand and I separate clam juice from the cuz I believe that the juice gives gives the chowder that flavor
Whaaat??? Never heard of that combination. That takes some getting used to in my mind--bananas and lobster.😮I guess because I love Lobster rolls. I prefer homemade vanilla pudding. (Yummm). I just don’t like the bananas overpowering my vanilla pudding. But I like bananas with tints of green on the peel for snacking. Not over ripe. Too picky for my own good. I know. Now I’m craving Lobster Rolls and Homemade pudding for dessert
When north meets south.
Maybe adipose triglyceride lipase（ATGL） is more usefull
She did not de-vein the tails, which removes the colon/feces.
the smoke element brought from bacon or fat-back, rendered in a pan over embers, would be seriously lost. Homemade Fish stock is relatively easy but I suppose the liquid clam juice will work in a pinch, and tho the liquid in the tins, of the clam meat, is far too salt - imo. The clams utilized in the soup are perfectly fine for a less fussy soup. Why not soften the onion in bacon fat, cool and then add them with the spuds in the ziplock bag to marinate, prior to pulling it all together
They don’t say the amount of onions or the number of servings. Anyone know?
When you say clams do mean steamers or quahogs??
I heard the lobster screaming
I always laugh at lobster. I was born and bred Southern California and never had lobster. When I was in the Air Force my first base was Pease AFB in Portsmouth, NH. Our dining hall would have lobster every now and again. I would get a lobster and my co-workers would get a Hamberger. When we sat down to eat, we would switch meals. How silly was I??
Never cook lobster with the rubber bands on. The claws will taste like the rubber band.
Oh, good Lord... 🤤🤤🤤😋👍🏼🦞🍤🍲🍴
jack这个小老头真可爱啊
I can't stand mayonnaise, so the hot buttered lobster roll is all for me.
😂😂😂😂, LOVE the lobster shack using marijuana smoke to sedate the critters. Bet Snoop and Martha came up w that idea!!!!
❤
Shame on you using "top split". New England rolls are the best! And yes, there is a difference 😊
You should take off the rubber bands, before boiling
Gracias (◔‿◔)
I was going to watch this but Clams Oysters and items like this are problematic. PLUS, I do not like the addition of the history commentary as it is ALWAYS lacking.
Most of the history “facts” are devoid of any real honesty. She tries very hard NOT to offend “certain members” of the America’s Test Kitchen viewing community. When she tells us Thomas Jefferson “created” varies cuisines or recipes, she’s being grossly dishonest. Thomas Jefferson didn’t create or cook ANYTHING. That was done by his enslaved cooks AND in particular James Hemings, older brother of Thomas’ mistress (Sally Hemings) who Thomas had 6 PROVEN children with!
If you’re going to give history, lets be accurate and NOT AFRAID to tell the truth whether it offends or not!
Always. Always. Always. Remove the rubber bands before dropping in the pot.
It’s not that complicated
So, the torturing to death of the poor lobsters kind of ruined my appetite! I mean, the humane thing to do is really to dispatch them with a good, big, sharp chef's knife! C'mon, guys!
Seems like a good method, but it sure is brutal.
Irritated at trying getting to look at recipes. Keep it simple.
No thanks on the oysters.
"Bare Simmer" ??!! ATK time to join the 21st century. We all got thermometers now. If you want something cooked in water at 180 degrees Fahrenheit... just say so. I've even got an infrared thermometer, I feel so special...
Boiling temps vary at different altitudes
No cream
Sedate them with marijuana? Weed is destroying the black community! But you glorify weed? Not too intelligent!
Weed is destroying the Black community? What is that belief based on? I think marijuana ranks pretty low on the things that negatively impact Black people in the U.S.
@@richardhale2117 you don’t think drugs are destroying the black community? I’ve got a Juneteenth holiday to sell you!
@@richardhale2117 In a study published in the American Journal of Addiction, it was found that marijuana use disorder was greatest among African Americans as compared to other races and ethnicities.
In addition, African Americans experienced higher rates of co-occurring use disorders including major depressive episodes as well as other psychosocial and adverse consequences.
@@adamw8469 You ought to stop. You're revealing yourself.
@@richardhale2117 Weed is the New Crack in the black community." He cites his experiences as a black man facing the epidemic of weed in the black community and all the problems it causes - depression, anxiety, squandering money, and how it destroys a person's potential - he says “Do not use marijuana… it oppresses the black community!”
Marijuana is devastating to the African-American Community and communities of color. It is already endemic to many inner-city communities, and legalization will only create an epidemic from which those communities will never recover.
The best oysters come from Fanny Bay, British Columbia, Canada.