Manhattan Clam Chowder | The Wendy Williams Show Cooking Segment

Airdate: January 31, 2018

Michael Chernow shows us how to make his Manhattan clam chowder & fish burger.

[Applause] Welcome back I’m washing my hands we’re about to get down our next guest is co the co-founder of The Meatball Shop and he’s also owns the celebrity hotspot seamores he’s here now to make some delicious dishes from his restaurants please Welcome to our show Chef Michael chernell how you doing how you

Doing wow you’re a good-looking man well thank you and so is your wife thank you hopefully you’re not a man she’s she’s a woman she’s beautiful yes all right so what are we making so we’ve got some incredible Manhattan clam Chow here today we’re going to make a delicious

Blackened fish burger and we’re also going to share a little rip tie which is a tequila cocktail at the restaurant at seymor fabulous so Manhattan clam chatter being that we are in Manhattan and it is winter time we are excited to do this we sweat some onions some garlic

And some celery okay sweat some onion garlic and some celery you get some clam stock you can also use Lobster stock but we get some clam stock in here all right we put a little tomato juice can you buy clam stock um in the in the grocery store certainly okay certainly and we

Got some Tomatoes some crushed tomatoes we got some potatoes and we’ve got a bunch of herbs all right you let that simmer for about a half an hour okay once that simmers for about a and and actually got to add the clams the clams clams will be clam clam malicious

Let that simmer then you add your seasoning let it simmer for about an hour and boom there you have it that is the seymor Manhattan clam Chow we are actually opening up our third seymor location today just outside of Grand Central at the urban space Market at Vanderbilt we’re very very

Excited about that that’ll be the third seamores in New York City how’s that suit very good where’s your other restaurant so we have the first seymor location is on bro and mberry Street down in noita but they’re not all named seymor where’s the other restaurant Meatball Shop yeah they’re

All over the city there’s six of them all over five in Manhattan one in Brooklyn look at you Lower East Side Chelsea upper Upper East Side it’s Chelsea this neighborhood it is okay 22nd and nth what are we making here so this is going to be our black and fish

Burger this is one of my favorite things on the menu it is one of the fan favorites uh we use white fish seymor is a local sustainable Seafood resta restant so we work with all the fish that swim around the New York sort of East Coast Area uh White Fish here Blitz

In the uh food processor then once the fish is blitzed you’re going to add scallion you’re going to add quinoa this is a very very healthy and delicious burger no no quinoa quinoa be my teeth for the whole hour you don’t mind I’m not going to

Take a bite of that that’s all right no worries but I’ll eat it afterwards we’ll try it cancel my tuna fish sandwich for lunch I already have my lunch it’s for everything on this table yeah egg this is very good all right and then you want to mix

This up cover it throw it in the fridge for about a half hour once it’s in the fridge for an half hour it sort of firms up a little bit and allows you to create your Patty all right I missed what kind of fish was it so we’ve got hake in here

Today yeah we’re working with hake but you can really use any fish that you’d like what is hake in uh hake is a white fish in the Cod family you’re forming it before you put the hen in oh no the H is already in there okay yeah so this this

Would we we we we mix it all together then you cover it put it in the fridge and then bring it out about a half hour later it’s just easier to form once it’s in the fridge are you formally trained I am certainly formally trained MH 100%

Formerly train where’d you go uh I went to the French Culinary Institute which is now known as the international culinary Center look at that yeah so you form these Burgers you season them with a little old Bas seasoning cuz old B is awesome and it makes everything taste

Very good you stick it on the pan you cook it for about 4 to 5 minutes on each side you want to make sure it’s 145° uh on the inside of the burger you put it on a bun you give it some avocado some jalapeno Mayo for a little kick I’m

In I know you like hot sauce I do and so uh that is our burger at the uh at seymor I’m going to eat it for lunch let’s get to the drinking all right so cheers what are we drinking so this is the Rip Tide this is uh it’s one of our

Specialty cocktails at the restaurant tequila little pineapple little Agave good way to Kickstart your day yay the rest of the show yay delicious thank you so much Michael CH now everybody thank you for being here for more information on this recipes and as restaurant go to wendyshow.com Yeah