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.
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!
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.
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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.
Wow i am impressed! Someone who actually knows how to make authentic new England and RI style chowder. Nicely done chef .
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!
What a great name Vito, I shall name my Siamese cat Vito.
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.
I find letting any soup sit overnight amplifies taste.
This was very informative. I only knew about New England and Manhattan clam chowder until today.
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!
FYI, it's RHODE ISLAND clear Chowder. Rhode Island is a state. It is NOT Long Island, New York !
I used to think that The Simpsons made up Rhode Island style clam chowder. Cool to see that it's a real thing!
Excellent presentation. Thanks for the correct pronunciation of Quahogs and not saying Co-Hogs
I make such large batches of the Manhattan clam chowder that I have to refrigerate it!
Love that!
Is Manhattan clam chowder the same as cioppino?
Cioppino usually contains additional seafood! crab, fish, etc.
why not just steam them first instead of shucking them?
That would make them too rubbery
When did you put the potatoes in?
4:45
Chef ill pay to try your chowder !! Where r u located??
Melrose and Vine, Los Angeles
should remove rings before juice drips into bowl-source of contamination
Are the clams raw ?
“Manhattan” style is really just the style of the Portuguese immigrants to New England. It’s insultingly nicknamed Manhattan because it’s “foreign”
Manhattan is not part of New England
he did not look happy while tasting it