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.
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50 Comments
How about plant base milk – like coconut milk?
I am sooo loving this episode! Thanks to the entire team at CC/ATK! 💕 🦞 💞 🥣 🥰
Hot butter lobster rolls goes good with banana pudding.
Yum. NE clam chowder and lobster rolls. My 2 favs. Will be trying both.
There are some creative cook's in American Test Kitchen.
"Bare Simmer" ??!! ATK time to join the 21st century. We all got thermometers now. If you want something cooked in water at 180 degrees Fahrenheit… just say so. I've even got an infrared thermometer, I feel so special…
The best oysters come from Fanny Bay, British Columbia, Canada.
Gracias (◔‿◔)
Great episode! Lobster rolls…yum
She did not de-vein the tails, which removes the colon/feces.
We don't add the clams until it's time to serve. 2 minutes in hot chowder will cook them tender.
the smoke element brought from bacon or fat-back, rendered in a pan over embers, would be seriously lost. Homemade Fish stock is relatively easy but I suppose the liquid clam juice will work in a pinch, and tho the liquid in the tins, of the clam meat, is far too salt – imo. The clams utilized in the soup are perfectly fine for a less fussy soup. Why not soften the onion in bacon fat, cool and then add them with the spuds in the ziplock bag to marinate, prior to pulling it all together
Awe shucks…..she used canned clams.
Beautiful sharing 🎉❤
Seems like a good method, but it sure is brutal.
The last time i tried to eat a Lobster but when i stuck it in the boiling water it let out a high pitched squiel.
Needless to say i couldn't eat it and gave that 3.5 lb Lobster to my roomate. But i love New England Clam Chowder and fresh Oysters.
Always use fresh little neck or cherry clams for my chowder but am going to try your method.
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.
Shame on you using "top split". New England rolls are the best! And yes, there is a difference 😊
That looks awesome!
Great episode. Next, I'd like to see Miss Toni have her own segment.
Cheers
Whenever storing a juicy gallon bag in the fridge, always put some sort of dish under the bag in case of a leak. 💖🌞🌵😷
No thanks on the oysters.
the lobster rolls looked delicious, maybe ill try lobster for the first time in this fashion
Jack, please do red wine vinegar.
I want to kick Stearns and Foster square in their comforts!
How did you get to that potatoe clam mixture because that sounds dixgusting without the finalizing chowder.
Never cook lobster with the rubber bands on. The claws will taste like the rubber band.
Don’t know if I want clam chowder or a lobster roll more right now. Both would be awesome
I would humanly stab the lobster’s brain before cooking.
HI, TWO OF MY FAVORITES.
THANKS FOR SHARING HOW EASY IS.
When I was in Maine and Cape Cod, lobster rolls were everywhere, even at McDonalds, and I tried many (not McDonalds). None were that great, — expensive, chintzy, rubbery, unsatisfying — so when I got home I made my own, loaded and with a little fine chopped celery, lemon and just a dab of mayo and a buttered split-top roll. Mine was great.
I think I would prefer broiling tails and have that on New England rolls, butter of course.
😂😂😂😂, LOVE the lobster shack using marijuana smoke to sedate the critters. Bet Snoop and Martha came up w that idea!!!!
If I could only view the recipe without having to sign up….
Thanks for the tips for those of us not near the coast. This looks yummy.
Looks delicious!
This looks delish ❤❤
Irritated at trying getting to look at recipes. Keep it simple.
I heard the lobster screaming
I was going to watch this but Clams Oysters and items like this are problematic. PLUS, I do not like the addition of the history commentary as it is ALWAYS lacking.
Most of the history “facts” are devoid of any real honesty. She tries very hard NOT to offend “certain members” of the America’s Test Kitchen viewing community. When she tells us Thomas Jefferson “created” varies cuisines or recipes, she’s being grossly dishonest. Thomas Jefferson didn’t create or cook ANYTHING. That was done by his enslaved cooks AND in particular James Hemings, older brother of Thomas’ mistress (Sally Hemings) who Thomas had 6 PROVEN children with!
If you’re going to give history, lets be accurate and NOT AFRAID to tell the truth whether it offends or not!
It’s not that complicated
jack这个小老头真可爱啊
You should take off the rubber bands, before boiling
clam chowder – I just buy Campbell's chunky chowder and add extra clams. Easy and yummy!
i remember watching an interview with a pork farmer in west virginia, i think? the topic of humane execution came up and he said something like, "look, i make sure these pigs get everything they need: lots of fresh air and free space to play, good food, plenty of mud to roll around in. they have great lives and it all ends with one bad day that they never see coming." that really drove home to me that it's not so much the killing of the animals we eat that we should be concerned with. it's really more about making sure they lived happy, healthy lives to begin with.
What dessert was that in the 2 second intro??
When you say clams do mean steamers or quahogs??
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.)
They don’t say the amount of onions or the number of servings. Anyone know?
So, the torturing to death of the poor lobsters kind of ruined my appetite! I mean, the humane thing to do is really to dispatch them with a good, big, sharp chef's knife! C'mon, guys!