Food Network Chefs’ Top Clam, Oyster & Mussel Recipe Videos

From Ina Garten’s Grilled Oysters with Lemon Dill Butter to Bobby Flay’s Steamed Mussels, these clam, oyster and mussel recipes will transform your weeknight dinner into a summertime seaside feast!
#FoodNetwork #Clams #Oysters #Mussels
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0:00 – Intro
0:07 – Sunny Anderson’s Green Goddess Mussels
5:36 – Ina Garten’s Grilled Oysters with Lemon Dill Butter
8:20 – Ree Drummond’s White Clam Pizza
11:07 – Geoffrey Zakarian’s Stuffed Clams Oreganata with Harissa
15:57 – Ina Garten’s Mussels in White Wine
19:00 – Michael Symon’s Fried Clams with Tartar Dipping Sauce
23:39 – Sunny Anderson’s Char-Grilled Oysters with Green Garlic Butter
29:07 – Ina Garten’s Kitchen Clambake
33:28 – Geoffrey Zakarian’s Linguini with Clams
39:20 – Ina Garten’s Cioppino
43:57 – Bobby Flay’s Steamed Mussels
53:23 – Ina Garten’s East Hampton Clam Chowder

Get the Recipes:
Sunny Anderson’s Green Goddess Mussels – https://foodtv.com/3e1DG67
Ina Garten’s Grilled Oysters with Lemon Dill Butter – https://foodtv.com/3z21df5
Ree Drummond’s White Clam Pizza – https://foodtv.com/3uSrGcv
Geoffrey Zakarian’s Stuffed Clams Oreganata with Harissa – https://foodtv.com/3OIMHSn
Ina Garten’s Mussels in White Wine – https://foodtv.com/3GzNqlC
Michael Symon’s Fried Clams with Tartar Dipping Sauce – https://foodtv.com/3oNYEhp
Sunny Anderson’s Char-Grilled Oysters with Green Garlic Butter – https://foodtv.com/2Wk81H5
Ina Garten’s Kitchen Clambake – https://foodtv.com/39arJeV
Geoffrey Zakarian’s Linguini with Clams – https://foodtv.com/3dZefom
Ina Garten’s Cioppino – https://foodtv.com/3QuIIZW
Bobby Flay’s Steamed Mussels – https://foodtv.com/3EdtdRZ
Ina Garten’s East Hampton Clam Chowder – https://foodtv.com/30yBZWM

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Food Network Chefs’ Top Clam, Oyster & Mussel Recipe Videos

[Music] I’m going to make some muscles and I am going to flex my culinary muscles by making a super sustainable ingredient. Delicious. Have you ever heard of green goddess muscles? I see where you’re going. Green and fresh muscles. Perfect. Oh yeah. Forget the salad dressing. Let’s make the muscles taste like green goddess. A lot of herbs are going to happen and some scallions in a second. But let’s just start with this pot and how we’re going to flavor up these muscles. So, first thing I have in here, little bit of butter, salted, some olive oil so the butter doesn’t brown. And then these are just some onions and some garlic that I grated on a ra so it’s all minced down. I don’t even want to chop it down and have those little toothy pieces. I just want everything to kind of smell and taste like garlic, which that’s happening. Okay. So, after that, I love to add in some whole fat Greek yogurt. You can do sour cream if you like. Uh when I was in Sunset Park, Brooklyn, there was a place called Muscles and More. And if you’ve ever been to a restaurant that has one of those menus that’s like 30 pages long and it’s hard to make a decision. That was Muscles and More. I mean, a gajillion ways to have muscles. Never saw a Green Goddess, but always loved the creambased muscles. So, as I get in that yogurt, I like to kind of whisk it around because you don’t want little bits of yogurt kind of floating around in your pot. And then just to that, slowly add in some stock. Now, this is vegetable stock. You can do chicken. Uh you can do seafood stock if you like as well. Sometimes if I have a little one of those like containers of clam juice in the refrigerator, I’ll just pour like a little bit into like a a vegetable stock to give it that funky flavor. In addition, not just that stock, a little bit of lemon juice because we’re going to use the zest of a lemon later. And then just get these babies in. Now, it’s not going to take long. Depends on how many and how steamy your environment is. Just get them in there. These are PEI or Prince Edward Island muscles. Let the steam do what it does. It’s kind of like a slow cooker. Don’t open it. All right. Now, let me get into the entire green goddess of our muscles here. Now, you know, green goddess dressing. It’s an herby dressing that’s perfect for like a crude platter or obviously salad. Uh usually you’re going to get lots of the greens, right? So, we’ve got some mint here, some parsley, some teragon, dill. So anyway, gonna get these out. I’m just gonna lob off the top and then add to that some scallions. White and green parts. Wow, I can already smell that dill. And the way I do herbs is I like to just kind of ball it up and then just run through the ball. All right. So, look at us just chopping everything down now over the top. Get that lemon zest in there. And then just kind of make sure because I feel like zest is so oily sometimes it just falls in a clump. Right. All right. Let’s check on these muscles. Oh, come on. Come on. This is what you’re looking for here. Be stingy. Just give me the moment. Let me show you what I like to do. Look at these babies. Get this right over here. Give it a quick little stir. You know, my goal is to get a little bit of those onions into all the little crevices. And then just come and hit them with our green goddess flavor. Remember the dill, the parsley, yes, the teragon. Must need some lemon zest. Why not? Scallions come through. Now tell me that is not green. And fit for a goddess. Look at this. Get this into our bowl here. Truthfully, I could just eat this right out of the pot. But look at that. Then come in at the end and ladle on some of that juice. Just come on. Steamy hot goodness. Serve it with a little bit of bread on the side. Nice and crusty. Like to make sure I go in there and get a nice piece so I can I’m being so civilized now. Usually at home I just break the bread apart. Just get in there and dunk away just from that quick toss with all of those herbs, the stock, and the little zip that you’re getting from that yogurt. It just all comes together. Do not leave the herbs out of this. It’s a green goddess muscle bowl. Oh, come on. Now, while raw oysters are perfectly great, I actually prefer them a little grilled with some lemon dill butter. I’m going to get the grill set up. So, I’ve got hot coals in the charcoal chimney. So, we’re going to dump them out. Okay, one layer of coals. Just going to spread them out a little bit. I don’t want to incinerate these. I want to just slightly grill them. Okay, great goes on. Next, I need aluminum foil. So, this is my trick. What you want to do is keep the oysters upright so all the oyster liquor and the butter stay in the shell. And I found if I put sprinkled foil right on the grill, I can just set the oysters in the foil and it all stays in the shell. So, while I put the oysters on the grill, I’ll show you how I prepared them. I put a/4 of a pound of room temperature butter in the bowl of an electric mixer fitted with a paddle attachment along with a teaspoon of minced garlic, a teaspoon of minced fresh dill, half a teaspoon of lemon zest, a tablespoon of freshlysqueezed lemon juice, 3/4 of a teaspoon of kosher salt, 1/4 of a teaspoon of pepper, and just mixed everything together. Then I used two small spoons to put about a teaspoon of herb butter on each oyster. I had bought them shocked on the half shell. Okay, last two on. I made these once for Jeffrey and went crazy. So, I’m going to put the lid on, make sure the vents are open, and grill them for exactly 3 minutes. Okay, time’s up. And they smell amazing. You can tell they’re done when the butter is just sizzling, and they just start to cook. Oh, this is going to be so good. Just going to put them on a platter. The butter’s melted and the oysters just ever so slightly cooked. I’m using Bluepoint oysters from Long Island. They’re really nice and plump, but pick any oysters you really like. Make sure they’re really meaty. You know what I always say? Cook oysters and a man shows up. And a little flirtel at the end just to bring out the flavors. Uh-oh, trouble just arrived. What’s here? So, I made um grilled oysters with lemon dill butter. M. You don’t want any, do you? No. No. I I’ll just take the whole plate. Well, that looks good. He’s a very good audience. So, you just pick one up like that. Okay. And use your fork. They’re hot. Very hot. And just eat it. [Music] Oh, that’s delicious. Really good. Isn’t that good? And then you can just sort of So good. Unbelievable. I want my mom to kind of show us how it’s done. So, take it away, G. Okay, so we have about a cup of canned clams. This can be done with fresh clams. You can chop them. And you reserve some of the clam juice from the canned clams. And um some grated garlic, cloves for three, three or four if you like garlic. and some fresh oregano. Mhm. Yum. Yum. The next thing is a little bit of crushed red pepper flakes. Crushed red pepper flakes. Oo, I like spice. The look of this. Some uh salt. Some pepper. We put olive oil on this, too. A little bit of olive oil. Put a little olive oil there. And brush it around. Drizzle. And then I’m brushing the olive oil. Looks good. All right. I got that oil. Now what? Okay. Um, a little mozzarella. You do that one. I want to help. And after the mozzarella comes the either parmesano Romano or Pecarino Romano, which I think this parmesano reano or pecorino ramano. Have you ever seen me add that small amount of mozzarella to a pizza? I’m like bringing in a truckload and like dumping the truck of mozzarella onto the pizza. You want the clams to be the show. Basically, you want it kind of scattered, right? You want it as you wanted it scattered as much as possible evenly over the crust. Okay. So, you bake yours at 500 on a pizza stone. Mhm. I’m going to do like 450 just to make sure the bread dough doesn’t burn. So, I’m going to get this in the oven. All right. Thank you very much. What would you say? How long? Um, well, when I do it 500, it’s 8 to 10 minutes. Okay. So, maybe 12 to 15. Oh, it smells so good. Gosh, that really reminds me I need to put more garlic on my pizzas. I mean, the the smell of this pizza. So, get it onto the board. Goodness, that looks incredible. So, how do you like to finish it when it comes out of the oven? Well, you could sprinkle uh more cheese. Definitely more cheese. I support that decision. While it’s hot. Mhm. And um some You want to do something with those oregano leaves? Yes. And then artfully place them. It looks perfect. This may be our new favorite pizza. Who wants to try a bite? Me. Me. Oh, good. You guys are adventurous. It’s not pepperoni. That is incredible. You like it? Great. It’s really good, huh? It’s so garlicky and flavorful. I love the flavor. M [Music] stuffed clams oreganada with haresa. These are the little necks. Okay. So, what we did is we I soak these uh my way. I soak these in a bowl uh with cornmeal in it and I keep the water running and I brush them and I put it in there at least an hour and I have the water run. They they eat the cornmeal and they disorges any stuff from inside. So, you get them really clean. But, you got to make sure you you trust someone to buy these. They got to be fresh. They should be never open when you buy them. You simply put them on a tray, put them in a 425°ree oven, closed, just until they open. It’s easier than like trying to do this to shuck them. Okay? And then when they come out like this, you just open them like that. And that’s a really great tip because that’s one of the hardest things about doing a clam or an oyster dish is having to shuck them at home. But you’re going to cook them anyway. So just par. Can I grate this garlic? Yeah. So I want you to grate garlic. Slice that parsley. I mean, chop that parsley. And this is basically a dump and stir. So, we have the ingredients. We have scallions, cayenne, oregano. That’s a lot of oregano. Oreganado. Bold. Oregano. Bold. Miso. You just dropped that little miso like that. Olive oil. Caresa. This is so actually salt and pepper, strangely enough. Top of all that. Yeah, you need it. It really You’ll see. Okay. A good amount of pepper. And then I use the cheapest seasoned breadcrumbs I can find. Someone write down the date. Did you say you buy something cheap? Yeah. Okay. And you want to just mix this up. And then I like to I want it to I want to see it dry first and then I add liquid to it slowly so I don’t have to add I don’t mess up the ratio because it can’t be too much breadcrumb. You won’t taste everything else. Little chicken stock and a little white wine. We’re looking for a paste that’s slightly wet because when it dries out in the oven it’s going to be it still has to have some moisture to it. It still needs and it’s going in a 475°ree oven. Wow. For about 10 minutes. So, this is going to I would say a touch more breadcrumb. Wow. And can you see that’s about, you know, right? And there’s no particular order you can do with your fingers. Just a little little dab will do you right on top. A good amount cuz it’s all about eating this really. Forget the clam. I mean, you re But that’s why a lot of people who use the larger clams chop up the clam and put it in the stuffing. You’re you’re just putting it literally on the fresh clam. It’s too much work to do what you just said. I know. And I love when you bite down on the filling and then the clam is like underneath like tucked in bed. I prefer this way. Me, too. And you can put them in a little uh a little cream broth on on the bottom of a bowl. It’s beautiful first course. Okay. I love the rustic quality of these as well. This is just throw it in the oven. And I have a little way to present that I think is fun. It’s an extra one. Okay. 475. All right. Nice. Beautiful color. Beautiful. So elegant, too. I love when nature gives the vessel. Mhm. Yep. Okay. Here we go. Taste it up. Just 10 or 12 more garnishes. My great. Then I just like to dress up some salt on our plate. Here we go. Well, you know the old pink pepperc corn black. Oh, wow. Black. Well, it is, you know, bed of salt, I assume. Yes. Salt. It just keeps them warm. And you can warm this whole plate up in the oven and then put the put them and it stays warm the entire time. I don’t like eating these cold. That’s a no no. Good. You can smell the garlic, the haresa, the scallions. Does that look good? Gorgeous. I’m just I’m waiting for like the pecarino to drop from the ceiling. Something. I feel like we’re not done. This feels new. A little scallion. There we go. All right, everybody. because it asks for it asks for a a pinch of green and a scallion is a beautiful remedy for a lot of dishes. You know, you have an Asian dish, it’s always sliced scallions on top. Something about it, it’s just perfect. All right, you ready? Oh, look at that. That’s gorgeous. So pretty. Okay, who’s who’s going to Can I just this? Okay. Oh, I’m excited. Should I eat this with a fork and knife, Jeffrey? No. Pop it in. But I have one of these for you. Oh, look at that. No, I can’t. Jeff, I’m going to Yeah, I’m going to go old school, I think. You know what I love? At the very end, you get the breadcrumbs, you get the scallion, you get this hint of the clam, and then the harissa kicks in. It’s not too spicy. It’s It just makes me want to eat a hundred of them. So, for two of us, I’ve got three lbs of muscles. I’m just going to fill the bowl with water and then put a little bit of flour in the water. And what this does is it take gets the muscles to give up any sand that’s in them. So, okay. Oh, it smells like the sea. So, while these are soaking, I’m going to make a wine broth with lots of garlic and shallots. Heat up 2 Tbsp of olive oil. and two tablebspoons of butter. One cup of chopped shallots right into the oil and butter. I’m going to need like five or six cloves of garlic. Just chop them up. This is a really garlicky dish. It’s wonderful. Okay, I’m just going to cook these for a few minutes until the shallots are translucent and the garlic’s cooked. In the meantime, I’m going to get some tomatoes ready. I need about a half a cup of canned tomatoes. I’m just going to chop them up in the in the measure. They don’t have to be perfect. Just a rough chop. [Music] Okay. Now, I need a little saffron, which I love. It’s the stammans of crocuses, which is why it’s so expensive. Just going to put about a half a teaspoon of saffron in. Can smell the saffron already. Need some fresh parsley. Okay. Right in some fresh thyme. [Music] Not the stems, just the leaves. That’s about a third of a cup of parsley and about a tablespoon of thyme. Okay, that should do it. Okay, now I need a cup of white wine. I picked a really nice dry white wine, something I drink for dinner. And this is what’s going to steam the muscles. Now I’m going to see how the muscles are doing. So they’ve been soaking in the flour and you can feel a little bit of sand. So it was good that we did it. And just make sure they’re all closed really tight. So this one doesn’t seem to want to close. So I’m going to discard that. I’m just going to take them out of the water, drain them. into the broth. Just toss them with the with the broth. Going to put on the lid. 8 to 10 minutes and dinner’s ready. [Music] So, what do you think we should do tomorrow? You know, I was thinking let’s just really take a little vacation and go to S Garber. I’ll take you for a walk on the um dock. Yeah, we’ll look at the boats. Walk down Main Street. That’s delicious. What a wonderful Saturday night dinner. Fried clams with a little bit of tartar sauce. That is just fantastic. So, you could see the top of the clam here. We’re going to actually cut this off. If we were doing steamers with this, they usually leave it on and then you eat it and you remove that part of the clam physically. We’re going to cut them off before we fry them because they’re harder to identify. So, I’m going to come back here by the hinge and we’re just going to pull this guy right out. So, I’m just going around. You can see there’s your clam. Beautiful. Fresh. Has the liquid in there still. So, we’re going to go above here with the liquid. Scoop out the bottom. And then like I said, we’re going to cut this off for this preparation. Now for the marinade. So I have evaporated milk, couple shakes of whatever your favorite hot sauce is. Obviously, if you don’t like it hot, you could eliminate the hot sauce. Little bit of salt and pepper. You don’t have to go crazy on the salt cuz clams are already briny. Give this a little whisk. And in go your clams with any of that liquid that is still in them. And you’re just going to let them hang and marinate here until you fry them. So that part is done. So these are just underneath hanging out. They could hang out in there for about an hour. For your batter, corn flour, about a teaspoon of garlic powder, about a teaspoon of onion powder, salt and pepper. Whisk this together. So now our dredge for the fry is ready. So, I’m going to bring this whole game up here. Wow, we got a whole new setup in this mixing bowl. This is a little cheat. You go to the grocery store. I bought pre-made horseradish sauce. There’s many brands out there. Pick the one you like the best. About a cup. That is the start of this. So, that goes down. To that, I’m going to add um about couple tablespoons of fresh dill. I’m going from end to end here. We’re getting the little bit of stem. Cutting it very fine. And that is going to go in. Dill and seafood to me are like peas and carrots there. Just happy together. I’m going to put about two tablespoons, three tablespoons of whatever your favorite sweet relish is. If you want to use a hot relish, you could do that also. It’s just kind of your choice. I’m going to put the juice of one lemon. It’s a little seedy. So, we hold it straight up. This is a good trick, too. Just the power of hand. And then last but not least, we are going to do some grated onion. Now, you could do a very fine mince on the onion here, but I’m going to use the angel Simon my mom trick. Whenever it said minced onion, she would take her box grater, you’re done in seconds. And we just take that and we throw the onion in. Also, we whisk this all together now. And we have this sharp with the onion, sweet with the relish, a little bit of heat from the horseradish. All right, couple shakes of hot sauce, depending on your level of love of spice. Now, our dip is done. Now, these clams, Liz, they’ve been marinating in here for, you know, about half hour, and we’re just going to put them right in to that corn flour dredge. So, does the um condensed milk make them tender? It’s an evaporated milk, so it kind of gives them some flavor and it helps the corn flour stick stick. And I just have a neutral oil here to fry in. The fryer oil is at about 350. I’m going to fry them until they’re golden brown. They’re only going to take about a minute. And once they are ready and golden, I’m going to bring them out on this tray, hit them with a little bit of kosher salt, and then we’re ready to serve up. Yeah, you guys, this is a good You heard the pop. There’s a lot of liquid in clams when you drop clams into oil. Take a step back cuz they will pop and you don’t want to get splattered. But look how Oh, that’s fast. Yeah, really fast. Super golden. Woo! Fireworks in the pot. I know. It’s It’s a party in the pot. I’m going to just finish them with a touch of salt. So, these go here. All right, let’s clam it. M. Really good. You know, the nice thing about when you do them this way is you fry them real quick and hot, so they’re still like incredibly tender. They just have that little crust on the outside. Yes. These are my char grilled oysters with green garlic butter. I’ve got some Wellfleets here. These are uh wild. You can also get some farmraised. Farm Rays is going to be a little bit more uniform, cleaner, um, wild, you might find a little bit of, uh, you know, barnacles or things growing on there. Scrub them really, really good and then get to shucking. So, when you want to shuck, you’re going to turn it over and look at that flat side. And usually towards that tapered end is your access point. You’re going to take your little knife here and kind of get it in there. And what I like to do is press down at the very end. See that right there? Kind of like twist it. It’s going to open. Before I even get it completely open, just kind of run that oyster knife. That’s going to release it from that top. Right. Clean off your knife and then just kind of release it from that muscle right there. And you’re good to go. I’ve just got a dozen there. But I like to tell my friends one time I went to a bar in New Orleans, uh, Draos or Drago, however you want to say it. They’re famous for their char grilled oysters. Uh, and I ordered a dozen and I thought that was going to be enough. And then I was like done with that. Ordered another dozen and another dozen. Four dozen oysters on my own at that bar by the end of my session. And I call it a session cuz I was drinking and you know, holding court. All right. So, I’m going to make this green herbed butter for you. Some butter in there. Parsley. That’s the green along with some scallions. I just like to break them down to size even though my food processor is going to do some work. A little bit of lemon juice. and lemon zest, garlic, and some Italian seasoning. And if you like, you can add some red chili flake. I usually add that to my Italian seasoning at home anyway. And just pulse it. Really blend it all the way together. Oh yeah. So, I’m just going to move this around. Now, you know, you always hear those stories and you wonder if it’s ever going to happen to you if you’re an oyster lover. You go into some place and you order oysters and you hear the story of someone cracking open an oyster and finding a pearl. It’s happened to me twice and I actually took them to jewelers and they’re actually little tiny pearls, but I was just so excited about it. Like to add in some salt, just a little bit, especially if you’re using salted butter. And then crack in some black pepper. Okay? And everything’s going to blend in. All right, let me show you how beautiful this is. Like I said, perfect for things that come out of the ocean. All right, parsley, scallions, lemon zest. Keep it nice and bright. Some lemon juice, garlic, Italian seasoning. What is not to love? Smear this on some fish and put it into like a parchment pouch, but instead today, right on top of our oysters. Okay, let’s bring these babies up. all cleaned and shucked. And then I like to use two spoons and just get some butter out. As you can see, this is enough butter for that day at the bar. And I’m using my baking rack. Now, the baking rack, if you’ll notice, it’s upside down. So, the little foot or the feet are facing up. So instead of putting these directly on the grill and one by one taking them, it’s nice to just old tool new trick your baking rack. Now I’m just going to make a very quick topping. Some panko crumbs. Put in some parsley. This is some Parmesan cheese. Mix that up. You might say, “Cheese and oysters?” Of course. Have you ever heard of oysters Rockefeller? Now oysters Rockefeller is way more involved. It’s going to have like some sauteed spinach beneath it. that different topping. But this is an easy way to get that oyster flavor um on the grill without doing a lot of work. Just give it a little toss and then just kind of come in and right over the top. All right. So, I’ve got my grill now screaming hot. As hot as you can get it. 500, 600°, whatever works. We’re going to put this right over the direct heat of the grill and just cook it until everything is nice and bubbly and golden brown. Now, I’m putting them in a plate filled with like some coarse salt. That’s just for plating. Also, you know, it’s nice to prop them up so that they’re not spilling everything out. And a lot of times salt will allow you to kind of nestle them in there like that. You know, this is a great end of the summer celebration, kind of ushering in the new season. All right. Right. And then at the very end, just some lemon wedges. You could serve it like this or just hook everyone up before it gets to them with a nice squeeze. I’ll just take this one and eat it. Cooks treats. All right. Nice squeeze of lemon at the end. Look at that. Herbed butter. So easy to make. You don’t even need a food processor. You can just like blend it in a bowl with a fork or get your hands in there and mix it up. hot. This is how you serve it. Okay. So, the first thing I do for the kitchen clam bake is heat up some olive oil, add onions and leaks. It’s just three cups of chopped onions and two cups of chopped leaks and just sauté them for about 15 minutes, just until they’re really caramelized. I’ve made this clam bake so many times and all I remember is the times I screwed it up. Once I remember I made it for Patricia Wells, my friend who writes cookbooks in Paris, and I completely forgot to put the wine in and was like, “Why isn’t it steaming?” And I used to do it with lobsters. And once I took the lobsters out while I was serving the clam bake just to keep them warm in the oven. And then the next day, Jeffree said to me, “That was delicious, but I don’t remember having a lobster.” And I was like, “Oh my god, the lobsters are still in the oven.” That was the next morning. But you know what? There was so much going on in the clam bake. It was so much fun to eat that I actually didn’t make it with lobsters again. Okay, now I’m going to layer all kinds of good things. Yukon gold potatoes right in the bottom. I want to make sure they’re all spread out in one layer so they cook evenly. I’ve got 1 and 12 lbs in here. And then kilbasa. I just love the kbasa. I love the spices in the kbasa and the flavor of it. really seasons the broth and it’s so good to eat with the clams. And the amount on the kbasa is 1 and 12 pounds. Tablespoon of salt is a big pot. Half a tablespoon of pepper. So this is going to make cooked seafood, but it’s also going to make the most delicious broth. And I serve both of them. So that’s the base. The potatoes and the kibbasa are going to cook together. And then I’m layering on top two different kinds of clams. These are little neck clams. Two dozen of them. I mean, this is about as easy as it gets, isn’t it? Okay. The next clams are steamers. One pound of them. Just make sure they’re all really well cleaned. They’re scrubbed and have no sand in them. This isn’t a clamic that you want sand in. And next, I’m going to put in muscles that have been debearded and scrubbed. Just layer it on top. I’m adding two lbs of them. Next, it’s two pounds of shrimp. And I do them in the shell. I think they cook really well in the shell. And then everybody can peel their own. Kind of makes it fun. And the last thing is an entire bottle of white wine. And pick something you want to drink with it. So I’m doing a white chaton pop. Doesn’t have to be really expensive. It just has to be pretty good wine. And pour that on top. I mean, how bad can that be? Just going to turn the heat up. Put the lid on and let it cook. [Music] I think the clam bake smells ready. You like that? I have my own cup for the broth. Okay, let’s see how it’s doing. H, this looks amazing. Wow, it’s all cooked together. The broth looks amazing. It smells fantastic. So, I’m going to put it all in a big bowl and just let everybody help themselves. Look how fabulous this is. It’s got kilbasa and clams and muscles and shrimp. You know, I’ve made this so many times. And usually I make it for kind of fancy things when people expected to be really fancy. And I remember one time Jeffrey had investment banker friends coming. I knew they were going to show up and like jackets and ties for dinner. So I made a big clam bake. Everybody had to take off their jackets and I gave them all chef’s aprons to put on and they rolled up their sleeves and they had the most fun. I think that first they were a little horrified that they had to eat with their hands, but then they really got into it and it was so much fun. So, I just put this right in the middle of the Whoa! Man overboard. I put this right in the middle of the table. Everybody helps themselves. And then I give everybody a cup of broth. When I was a caterer, I used to do this, but actually on the beach. Trust me, this is easier. This smells so good. [Music] I taste all the seafood and the leaks and the kilbasa and the wine. This is really good. And there’s no sand anywhere. Cheers. Linguini with the clams or linguini vong. The clams I think are most like bongo clams if you go to Italy are these these tacos from New Zealand. small. Okay, these have been washed several times, soaked, washed again, scrubbed. But these are great because they’re small. They sort of make sense in the bowl. I like to leave my shells in the linguidian clam. I think it’s part of the romance of linguidian clams. Water salty as the ocean. The sea, not the ocean. I like a flat surface. If you go and get muscles or clams and they put it in a pot like this, what happens? The bottom clam or muscle gets cooked. The top clam isn’t open yet. That one gets overcooked. The top one opens. And then you have an uneven cooking distribution. So, I like to put a generous amount of extra virgin olive oil. I like this. Not a big old deep pot. And I’m just going to take this garlic. Would you snip some of the stem? I like some of the stem in this. Uh not rough cut. Not fancy. Okay. Rough cut. And I’m just going to cut these really thin like this. How many garlic cloves we’ve got? I have five. I’m going to This is enough for three, four people. It’s a garlicky dish, isn’t it? Well, it’s supposed to be, but you want to cut the garlic not too thin, not too thick, but it’s really important that it’s fresh. And you cut it by hand. Okay, I’m going to put one more in. I think that is actually enough. Judging by what I have here, I think this is plenty. Odoriferous parsley. If you live in an area of the country like I where I grew up, we didn’t have fish markets. We didn’t have access to fresh clams. I think canned clams are really good. Nothing wrong with canned clams. If you follow the same method, it will do the same thing, but it’s just a different flavor. So, we’re going to do this in real time. The anchovi, the garlic, the shallot goes in. And the shallot is maybe controversial. I like shallot in this for some reason. I think it’s good. I’m going to put a little pepperonchini. It’s naturally sweet the way the clams are and the pasta. Yeah. And we’re going to lower this now. It’s getting up to temperature. We’re going to lower it. So, we don’t want to burn the garlic. You can take those that ice. This is I’ve kept them cold, fresh, very clean. They go right in. And important here to notice. I’m going to put a touch of parsley in early. I’ve always done this is the way I was taught. I think it actually a little cooked parsley and fresh parsley makes some sense. I also think it goes in the clams as they’re opening. A little I’m not putting a lot of wine, but you do need this water. Be careful. It’s salty. Just a bit. Just a bit. Okay. And then we are going to cover this. A quick shake. You do not want to cook this a lot. Once they open, they’re done. This should be open maybe in 3 minutes. It’s kind of like popping popcorn, honestly. Right. Just wait till they open and that’s basically when it’s open, the dish is done. And so this is why I love this dish. It seems complicated, but it’s not. It’s just fresh ingredient, salted pasta, good pasta, a lot of fresh parsley. And let’s see. How long does it take those clams to open up? Let’s take a look. It’s been probably 30 seconds since I covered them. They’re starting to open here. Yeah, I see a couple. Okay. So, we’re doing that because the steam is now hitting the top of the pan and pushing down. So, they open evenly. If you had this pot off and uncovered, they would open at different times. So, pasta is about a minute. You want it al dente 80%. You can see that, right? Oh, not on. I mean, look at all the little clams. Really important. Why it’s flat? Because it all cooks even. Get them out. They’re done. They’re done. I could do all these with just a nice piece of crusted bread. A piece of what? Crusted bread. Look at those pieces of garlic floating in there. They’re staying in there. So, you want to get these out as quick as possible. But what you’ve done is you’ve stopped them from overcooking the texture. Very important. Pasta is al dente. Guess where the pasta goes? Right in the thing. Right in here. Clean in the pan. No need to dirty a colander. Let’s just put it right in colander. No, I want that pasta water. That pasta water. Okay. And we’re going to let it do its magic. Do magic. This is so few ingredients for you, Jeffrey. I don’t even see any garnishes. I’m I’m really on earth. Are you Is it Is it upsetting? No. I like it. So, what’s going to happen is the the liquid, as always, is going to reduce. The oil is going to stay. The pasta is going to give it starch over. And this should start to be luxurious and creamy. Okay. I’m adding the pasta to the parsley. Wow. Which means a lot of parsley. I heard that. Okay, this is so important. We are basically done. We’re going to add this back. Okay, my mouth is watered. Right now, the olive oil is really important at the very end. Olive oil when it cooks, flavor goes. Garlic gets infused. This now is grassy and green and you need that sort of flavor differential. So, okay, let’s do it. Yeah, brother. So, this is a traditional linguini bong. Bravo. No cheese. Okay. You ready? Okay. Oh, wow. Oh, okay. All right. So, can I serve myself here? Katie, that’s your happiness right there. That’s your old bowl. All right. Going to get some of this expertly cut garlic and parsley, I say. Oh my gosh. When you want something rough cut, holler at me. This is a beautiful thing. I’ll do the rest. All right. All right. I’m going to eat mine. You get everybody else plated up here. Got to get a little cockal out of the shell. My mother’s favorite pasta. This I’m going to do that a little closer so Katie can have some room to eat there. So, Jeffrey, the pasta finishing it in the sauce is so key because it actually absorbs some of it so you get that flavor all the way through. The clams are perfectly cooked and I love all this parsley in there. I’m making this incredible seafood stew called chino. First, I need seafood stock to make the base of the stew. So, the base starts with fennel and onions. I’ve got two cups of diced fennel, 1 and 1/2 cups of diced onions. I’ve just cooked them in a little olive oil just until they’re tender, about 10 minutes. Okay. Now I’m going to add three cloves of garlic. 1 teaspoon of whole fennel seeds. Really gives this an intense fennel flavor. Just really good with seafood. Half a teaspoon of crushed red pepper flakes. Give it a little heat. I’m just going to cook this for 2 minutes just until the garlic’s really fragrant. I’m going to add 28 oz can of San Martano tomatoes. It’s crushed. Next thing I need is 1 and 1/2 cups of white wine. And you know I always say use a white wine you would drink. I’m using pog grigio but you’ll have half a bottle of wine left to drink. Okay. Now I need a tablespoon of salt. This is a big pot of seafood stew. One teaspoon of pepper. And next is four cups of seafood stock. Just pour it right in. It’s a really rich stock. And this is going to cook for 30 minutes. And while that happens, I’m going to tell you how I made this gorgeous homemade seafood stock. Makes all the difference in the world. I put two tablespoons of olive oil in a pan and added shrimp shells from one pound of large shrimp along with two cups of chopped yellow onions, two chopped carrots, three stalks of chopped celery, and mixed everything together and cooked them for 15 minutes. Then I added two cloves of minced garlic. Gave it a stir. And I poured in 1 and 1/2 quarts of water. Added a half a cup of dry white wine like penog grigio. Then added 1/3 of a cup of tomato paste. 10 sprigs of fresh thyme including the stems. 1 tbsp of salt and 1 and 1/2 teasp of black pepper. Then I brought it all to a boil, lowered the heat, and simmered it for an hour. When the time was up, I strained the stock through a sieve, pressing the solids, poured it into a quart container. Done. So, I have 1 and 12 lbs of cod. I might serve it with a salad to start and then the seafood stew. Okay, so that goes in right into the stew. And at this point, you don’t want to stir it too much cuz you don’t want to break up the fish. Next is one pound of shrimp. I actually buy it peeled and de veained. It’s 16 to 20 count, which means there’s 16 to 20 shrimp in a pound. They’re pretty good size. Okay, next is one pound of scallops. I’ve got sea scallops, and what I did was I cut them in half crosswise, so they’re not too big. You can use bay scallops, but don’t cut them. They’re really small. What I’ve done with the muscles is I’ve got about 24 muscles and I soak them in water with a little bit of flour in it and that gets any sand out of the muscles. And rinse them. I don’t want any flour in the stew. Just check to make sure the muscles are closed. It says they’re alive. And now I’m just going to put it right on the top. So sprinkle it over the top of the chapino. Don’t stir it at this point. You don’t want to break everything up. Put the lid on and cook it for 10 minutes. That’s going to be delicious. How gorgeous. I wish you could smell it. It’s amazing. And all the muscles are open. So, we’re good to go. Going to turn off the heat and add one more thing. A tablespoon of pano, which is like Anna’s flavored lur. I’m going to put the lid back on and let it sit for like 2 minutes, just so it really permeates all the seafood. Okay, I’ve got one more thing. I’m going to serve it with garlic toast. And I’ve got them in the oven. So, I’ve baked slices of baguette, olive oil, salt, and pepper, 400° for 15 minutes. And now, in order to make them garlic toast, I’m going to cut a piece of garlic in half and just rub the cut half right on the toast. And that way, you don’t have like a bite of garlic. You just have the flavor of it. And with the seafood, it’s going to be fantastic. Time to serve up the stew. How good does that look? Wow. Little bit of parsley on the top of each one. Couple of toasts. And I would say that’s a seafood stew. Every time I make muscles, I always ask myself, how come I don’t make them more? They’re easy. They feed a crowd. And they take like no time at all. And most importantly, they are fantastically delicious. So, um, here’s what you need. You need some muscles. Now, not every muscle is the same. When you go to the fish store, ask them for Prince Edward Island muscles. If you want to be like in the no, just say like, “You have any PEI muscles?” Because your fishmonger is going to know what that means. Prince Edward Island muscles, you want farm-raised muscles. Why? Cuz they’re clean. They’re very sweet and they don’t have those sort of beards that muscles have on them. And they’re clean. They’re just basically ready to go. You’re just ready to cook them. Um, and that makes a big difference. So, I I I don’t I literally don’t cook muscles unless they’re from PEI, Prince Edward Island. All right, that’s your buzz word for the day. So, we have the muscles. We need some garlic. We need some shallots. This is going to be the aromatics for the broth. We need some white wine cuz the white wine will cook the muscles and the the broth from the muscles and the white wine are going to make the broth and the sauce that you really want. I’m going to put some crushed red pepper in there, some fresh parsley at the end, and then this is the key. Sorry everybody, it’s a French dish. We need some butter, unsalted butter. And then, of course, we’re going to make some crusty bread to go alongside with it as well. Okay, so let’s get started. So, we’re going to start by chopping up uh some shallots. Now, the shallots aren’t the most important piece of this dish. You can use an onion if you want or some scallions, but I like the idea of shallots because they’re they’re sweeter than onions. Um, you just want to dice them very very finely. So, I mean, this is sort of the the proper sort of culinary school way to to dice a shallot. But if you don’t have the same skills, you can coarsely chop them just like this until they get really nice and fine. Cuz we don’t want big pieces of shallots in there. We just want the flavor and we want to make sure that the uh the shallots are nice and fine. Then, we’re going to add some garlic. When you think about this, it’s like garlic and shallots, a little bit of red chili and lots of butter and the muscle broth. It’s so good. It’s so so good. So, we separate the cloves and then take the side of your knife and it actually helps break away the skin from the meat of the garlic itself. Okay, perfect. All right. So, we’re going to we’re going to crush our garlic. And I like to crush my garlic so that when it’s cooking in the pot with the muscles, it actually kind of just dissolves and become becomes part of the broth. So you’re not like biting into a big piece of garlic. I can already taste the muscles. I get I can smell them right here when they start to cook in that broth with the wine and the garlic and the shallots. And then you finish it with some beautiful butter. or as I like to call it, butter. Um, and if you notice, I took a little bit of salt and just put the salt on top of the garlic. And that’s going to act as an abrasive. So, when I turn my knife, I crush the salt and the garlic together to make a garlic paste. So, we’re going to start with a little bit of light oil just to kind of sweat the the garlic and the shallots. going to use canola oil. And I’m going to put the shallots in [Music] and the garlic. And I don’t want the garlic and the shallots to cook too much, just to sweat a little bit. And then we’re going to put the muscles right on top. Then we’re going to add some white wine galloping gourmet style. Bring it back to old school. And now we’re going to we’re just going to um just give it a quick mix. And then we’re going to cover them. We’re going to steam these muscles. And the only way you can steam them is by covering them in the pot. And as soon as the muscles are cooked, I’m sorry, as soon as the muscles open, they’re cooked. So, it’s literally going to take like a minute and a half maximum. And we’re going to finish it with some butter and some parsley. And we’re going to make some crusty bread to go along with it because, you know, we have that beautiful broth. We want some of the uh the bread to kind of go along with it. You can, if you want to, you can just kind of take a baguette and just rip pieces of the bread off. Um, you can toast it. you want. Actually, this bread is um really nice and fresh and it has a really good crust on the outside. So, I’m just going to I’m going to just kind of serve it as it is. It’s totally fine. And I like the idea of just kind of ripping it instead of cutting it. Just makes it a little more rustic. Let’s check our muscles here. Check this out. Come here. You can see they’re start they’re starting to open a little bit. It’s going to it’s going to be literally like another I don’t know 30 seconds and we’re going to be done. All right. So, we have a crusty bread. Just going to chop up a little bit of parsley just as our muscles are starting to finish. And this is something you can have the you can have the parsley chopped ahead of time if you feel like, you know, you’re not going to you’re not going to time it right. Having all the ingredients ready to go to me, that’s really key. Just going to chop some parsley up for some freshness. Going to pop in a couple of crushed red peppers. Look at how that looks. So, some of the peppers, then the parsley. It’s all coming to a close here, folks. It’s all happening right in front of you. Right in front of your eyes. Are your muscles cooked? Cuz mine are almost ready to go. I don’t want to start eating before you. I know you’re saying that’s a lot of butter. You’re 100% right. But that’s what makes these things taste good. So, now you can see a lot of them are open. Almost all of them are open. And all we’re going to let happen now is let the butter emulsify in with the that white wine and muscle broth. And what happens is, you know, because the the white wine is cooked, it’s cooked off the alcohol or most of the alcohol, and it saves the flavor of the grape. So, you have that beautiful nice uh crisp. I mean, I I used a uh a really crisp Italian wine. You can use whatever you want. It could be a French wine, American wine, doesn’t matter. something light and crisp, not too not too crazy big in flavor. Um, so you don’t want to use a Chardonnay, maybe like a Sovenon Blanc or something along those lines. A nice light wine. And what happens is the the alcohol cooks off, the flavor of the grape intensifies, it gets mixed with the broth of the muscles. Then you finish it with some of that butter and that garlic and the shallots and then the parsley. And boom, you’re done. Ready? We’re ready to go. Here’s my bowl. Come closer. Look at these muscles. You can see that they’re open. Okay, the muscles are all open. And any any time after this moment, the muscles will just start to overcook. So, we want to get them out of the um want to get them out of the pot. I’m going to ladle them right in. delicious. And this is great to serve. I I serve this a lot, especially like um when I have a bunch of people coming over for dinner. This is a great way to um kind of start the start the evening or start a lunch. You know, you just put a big bowl of muscles and some bread in a big bowl with some small maybe some small bowls next to them so that they can discard the shells and like everybody just lights up. And as I said, like I just don’t make these as much as I should. Pour that broth over there. And then you can just put the crusty bread right on top. Just like this. Little more parsley. Mulman. So easy. I mean, we did that like in 5 minutes. It’s crazy. I mean, look at this. That’s what you want to see. Plump, juicy, sweet. So great. Actually love clam chowder, but sometimes I find it too bland or sort of too finely diced. I like when it’s like a stew. It’s got filled with clams and vegetables. So that’s what I’m going to do. So I’m going to start with onions. Got a little bit of butter. So it’s 8 tablespoons of butter. I think the base of any good soup is onions. Just sauteed really slowly so that they get really caramelized, have lots of flavor. Okay. Into the pot. That’s about two cups of onions. And these are going to sauté for about 10 minutes. And in the meantime, I’m going to get to work on the celery, carrots, and potatoes. All medium diced, [Music] perfectly cooked onions. Nice and translucent. Okay, going to put the rest of the vegetables in. I have two cups of medium diced celery, two cups of medium diced carrots, and four cups of potatoes. I’m just going to stir them around. I’m going to sauté them for about 10 minutes so they start to cook. Oh, this smells great. Okay, now some fresh thyme. About 1 and 1/2 teaspoons of fresh thyme. You can use dried herbs, but fresh herbs are so much better. And if you have any leftover, you can just strip them off the stems and just freeze them and use them another time. Okay. 1 teaspoon of salt, half a teaspoon of pepper. It’s really important to season things as you go along. Just stir it up. I’m going to let this cook for about 10 minutes until the vegetables start to get tender. Just can’t make clam chowder without clams and fresh clam juice. Well, you could probably use bottled clam juice, but it just won’t be the same. I’m going to use a quart of fresh clam juice. Just pour it right into the vegetables. Just going to bring that to a boil. Okay. So, next thing I’m going to do is make a R, which is a little thickener. So, it’s eight tablespoons of butter. Just going to let that melt. Half a cup of flour. And what it’s going to do is enrich and thicken the soup. Okay, the butter’s melted. Just dump the flour in all at once. And then just whisk it. Going to cook it for just about 2 or 3 minutes. Soup is actually great to make for parties because you always make it in advance. And the clam chowder actually tastes better after a day or two. Okay. Just going to take about a cup of the hot soup and just put it right into the r. And then put it all back into the soup. And that just makes sure you don’t get any lumps ever. And then just stir it and it’ll thicken the soup right away. This looks great. Okay, it’s time for the clams. [Music] So, what I’m doing here is I’m just going to removing sort of black part of the clam so I get the good meaty part into the soup. The rest is a little chewier. It’s not so flavorful. This is about 1 and 12 lbs of clams. Probably serves about six to eight people. I add the clams at the end because you don’t want them to get tough. You don’t want them to overcook at all. Okay. Now into the pot of clam chowder. And I’m just going to cook them for about 2 minutes. Just enough to heat them up. Just going to stir them in. [Music] Messy job. So I need about two cups of milk. Oh, this looks great. Seriously delicious. East tampon clam chowder. Let me just check for seasoning. Always a good idea. That’s perfect. Can really taste the fresh clams. Makes a difference. [Music]