How To Cook Clams | 3 easy Clam Recipes
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How To Cook Clams | 3 easy Clam Recipes
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How to cook Clam Fritters
Clam Fritters are little cakes that are flavored with clams and broth. They are deep fried in oil and often served as a side or snack, like french fries (chips in England). They are very popular along the East Coast. These are similar to my Clam Cakes recipe, but I used baking powder for the leavening.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.
30 Min Chowder (Comforting and Light) | Weeknighting
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It’s chowder season. This recipe is a bit lighter and brighter than traditional chowders and only takes about 30 minutes to make. Stick around for my “secret” ingredient and an easy homemade oyster cracker recipe.
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CHOWDER RECIPE
275g onion (1 Large onion), small-medium diced
150g fennel (1 med bulb), small diced
20g garlic (5 cloves), minced
700g yukon gold potatoes (4-5 small), medium diced
Olive oil
Salt
907g or 1 box chicken or veggie stock
125g or 1/2c heavy cream
200g or 1 3/4c-2c Frozen corn
240g/8oz clam juice
325g/12oz fresh atlantic cod, med-lrg diced
200g or 3/4c water (optional)
100g/3-4oz (1 tin) smoked oysters, rinsed and chopped
Heat soup pot over medium heat with a squeeze (25g or so) of olive oil followed by onion and fennel and pinch of salt. Stir to combine then sweat for 3-4min. Add in garlic, stir and continue to sweat for about 2min. Add stock, cream, potatoes, corn, clam juice, and pinch of salt. Stir to combine and bring chowder to a simmer. Once simmering, cover and reduce heat to medium low and cook for 20-25min.
While the chowder is cooking, dice cod, add pinch of salt and toss to combine. Refrigerate until it’s time to add to the soup.
After about 15min of cooking, stir soup and check potatoes for doneness. The potatoes are done when they can be smashed against the side of the pot, but are still holding together well.
Off heat, scoop half of soup into blender and spin on high for 20-30sec until smooth. Return the blended soup back into the soup pot with the solids over low heat. (You can also use an immersion blender. Just scoop out half of the solids before blending.) Stir to combine and check viscosity. I typically add about 200g of water here to thin soup into a more soupy, less thick consistency.
Add in cod and oysters and cook for about 2 min or until cod is opaque and can be flaked apart.
Taste for viscosity and seasoning. Add in additional water and pinch or 2 of salt at this time if needed.
Garnish with a squeeze of olive oil, minced chives, oyster crackers, black pepper, and a squeeze of lemon juice.
OYSTER CRACKER:
30g or 2 tbsp cold butter
160g or 1 1/4c AP flour
5g or 3/4tsp salt
5g 1 1/4tsp sugar
3g or 3/4tsp baking powder
70g or 1/4c cool water
Add cold butter, flour, salt, sugar, and baking powder into food processor and spin until butter is broken down. Stream in water and continue to spin until a crumbly dough forms.
Dump out onto a work surface and form and knead a several times until a more smooth dough forms. Cover and allow to rest for 2-3min (a rest isn’t necessary if you don’t have the time).
Flour the work surface and rolling pin and roll into a ⅛”/ 1/3cm thick rectangle. Cut out the oyster crackers by cutting the rolled out dough into ½” or 1 ¼-1/2cm squares.
Place the dough squares in a single layer on a parchment lined baking sheet and bake in a preheated 375F/190C oven for 15min. The crackers should be puffed and lightly golden brown when done. Turn off oven and prop open oven door and allow crackers to continue to dry for a few minutes.
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Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert Person
Claire Saffitz Foraging for Best Homemade Clam Chowder | Dessert Person
Join Claire Saffitz on a heartwarming episode of Dessert Person as she returns to her family's Cape Cod home for a relaxing vacation. Watch as she takes a coastal adventure to go clamming and gather fresh clams for the ultimate clam chowder recipe. Whether you're by the sea or using canned clams, Claire's culinary journey promises a delicious bowl of chowder!
#clairesaffitz #seafood #clams
00:00 Claire goes Clamming
05:43 Preparing the Clams
10:44 Clam Chowder
11:47 Ingredients & Special Equipment
13:06 Cook the Bacon
18:18 Chop the Clams
19:29 Peel and Dice the Potatoes
20:55 Make the Roux
25:52 Make the Crackers
35:06 Serve
36:37 Cat Cam
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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.