Clam chowder recipes: lat.ms/Xj3sRg Michael Cimarusti, the chef at L.A.'s Providence restaurant, prepares three signature chowders: Rhode Island clear clam chowder, New England cream clam chowder and Manhattan clam chowder.
Пікірлер: 27
@glenncampbell839 Жыл бұрын
Being a born and raised Rhode Islander, Dad taught me never ever boil the seafood. Raw quahogs are awesome too. Good job and don't forget the clam cakes made with Kenyon's mix. Have a great day.
@gregmartin1757 Жыл бұрын
Wow i am impressed! Someone who actually knows how to make authentic new England and RI style chowder. Nicely done chef .
@vitoscatigno42074 жыл бұрын
This guy knows what he's doing, the reason he puts the clams in at the very end is so they don't get rubbery and overcooked and the reason for not steaming them is the same reason, they will overcook. This is why he shucks the fresh live clams. Clams are tender and at their best when they are raw or barely cooked!
@queunlimited47794 жыл бұрын
I find letting any soup sit overnight amplifies taste.
@deborahcox17733 жыл бұрын
Great to know I think I got Cherry Stone clams today. I thought they were manilla, but pretty sure they are Cherry Stone. I am also making a Manhattan style. What I did was cook the clams, they were feasted on with butter. Then I reserved the clam soup and the butter in a container in the fridge. Just placed all that in the crockpot with this combo: hoisin sauce, nuoc maam, siracha sauce, oyster sauce, 5 sheets of nori seawood, few dashes of fish sauce, a container of vegetable broth and two potatoes cut chunky. Pretty much says it, oh I forgot, a bunch of Heinz ketchip. Ok, so I have it in the slow cooker now, I hope it turns out ok. I like your style, thank you for sharing a traditional Rhode Island clear Manhattan style.
@MyUsernameIsAlsoBort2 жыл бұрын
I used to think that The Simpsons made up Rhode Island style clam chowder. Cool to see that it's a real thing!
@ladyshkspre2 жыл бұрын
This was very informative. I only knew about New England and Manhattan clam chowder until today.
@kelsi62739 жыл бұрын
Excellent presentation. Thanks for the correct pronunciation of Quahogs and not saying Co-Hogs
@DarkerSideOfDawn2 жыл бұрын
Love that!
@rgruenhaus3 жыл бұрын
I make such large batches of the Manhattan clam chowder that I have to refrigerate it!
@rgruenhaus3 жыл бұрын
Very helpful and descriptive! I never knew about the long Island clear, but it looks tasty when less cream and more clam flavor is desired!
@johnyannacci44133 жыл бұрын
Is Manhattan clam chowder the same as cioppino?
@mikelee12394 жыл бұрын
When did you put the potatoes in?
@TheLilia7x4 жыл бұрын
Chef ill pay to try your chowder !! Where r u located??
@allisoncampbell82639 жыл бұрын
why not just steam them first instead of shucking them?
@louisegordon51694 жыл бұрын
should remove rings before juice drips into bowl-source of contamination
@surrenderbend68284 жыл бұрын
Are the clams raw ?
@maxwellkafka Жыл бұрын
“Manhattan” style is really just the style of the Portuguese immigrants to New England. It’s insultingly nicknamed Manhattan because it’s “foreign”