The Best of New England Seafood: Clam Chowder & Lobster Rolls

America's Test Kitchen
America's Test Kitchen
63,654
0
2023-06-21に共有
Christie Morrison makes host Julia Collin Davison Woodman's-Style Clam Chowder. Tasting expert Jack Bishop explains how to eat oysters at home and Adam Ried reviews Inexpensive Blenders. Toni Tipton-Martin talks about how to humanely cook lobster, and Ashley Moore cooks host Bridget Lancaster Hot Buttered Lobster Rolls.

Get our Lobster Rolls recipe: bit.ly/3C7W0WL
Get Woodman's-Style Clam Chowder recipe: bit.ly/3ZcJBe7

Buy our winning stockpot: cooks.io/3zxYA86
Buy our winning tongs: cooks.io/3Bx35Rt
Buy our winning baking sheet: cooks.io/2OTFRd8
Buy our winning kitchen shears: cooks.io/3cmGFbE
Buy our winning chefs knife in the ATK Shop: bit.ly/3Za51Il
Buy our winning chefs knife: cooks.io/3tQ9mDh
Buy our winning large saucepan: cooks.io/2QQbsgK
Buy our winning measuring cup: cooks.io/3PV3bGM
Buy our winning whisk: cooks.io/3QA6RPh
Buy our winning non-stick skillet: bit.ly/3HCO97u

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:
cookscountry.com/
facebook.com/cookscountry
twitter.com/testkitchen
instagram.com/cookscountry
pinterest.com/testkitchen
コメント (21)
  • @suzisaintjames
    Whenever storing a juicy gallon bag in the fridge, always put some sort of dish under the bag in case of a leak. 💖🌞🌵😷
  • @elizabethferrari3647
    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.)
  • @SudhirRaja23
    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.
  • @midnitemike
    Don’t know if I want clam chowder or a lobster roll more right now. Both would be awesome
  • @rosebonner7091
    Yum. NE clam chowder and lobster rolls. My 2 favs. Will be trying both.
  • @jeanthobaben
    Thanks for the tips for those of us not near the coast. This looks yummy.
  • @CrimeVid
    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.
  • @RachelSWhite
    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!
  • @gailgodfrey768
    HI, TWO OF MY FAVORITES. THANKS FOR SHARING HOW EASY IS.
  • @newenglandman2413
    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.
  • @davemcbroom695
    We don't add the clams until it's time to serve. 2 minutes in hot chowder will cook them tender.
  • @dcrossification
    You can make a wonderful stock from the lobster carcasses which is great in seafood soups, stews, or risottos.
  • @janfelshaw8217
    How do I know if I am getting “good quality” clams. I live in southeast Idaho.
  • @TomSnyder--theJaz
    Great episode. Next, I'd like to see Miss Toni have her own segment. Cheers