Good Eats (1999–2012): Season 5, Episode 12 - Send in the Clams - full transcript

(Australian accent)
LOW TIDE, PERFECT TIME
FOR STALKING THE ELUSIVE
BURROWER.

PERFECT PLACE
FOR HIS NEST, RIGHT HERE!

WE DIG!

OH, OH, I'M ON ONE NOW.

OH, YOU'RE TOUGH, MATE,
BUT YOU'RE NOT TOO TOUGH
FOR ME!

HA, HA, HA!

GET A SQUEEZE
OF THAT CLAMPER,

GOTTA WATCH OUT
FOR THOSE JAWS,

THEY'LL TAKE A BLOKE'S ARM
CLEAN OFF!

WHAT DO YOU THINK
YOU'RE DOING, BOY?

(normal voice)
OH, HI, RANGER DAN.



WE'RE JUST MAKING
A FOOD SHOW HERE
FOR FOOD NETWORK.

SEE THAT SIGN,
THIS AREA IS OFF LIMITS
TO SHELLFISHING.

YEAH, I KNOW, I MEAN,
WE'RE NOT GONNA
EAT THIS,

WE'RE JUST HERE 'CAUSE
WE LIKE THE LIGHT.

A CLAM IS
A COMMENSAL ORGANISM, SON,
DO YOU KNOW WHAT THAT MEANS?

WELL, YES SIR,
IT MEANS THAT...
IT MEANS THAT THEY'RE
FILTER FEEDERS,

LOWEST RUNG
ON THE FOOD CHAIN,

RIGHT NEXT TO LAWYERS.

IF IT'S IN THE WATER,
IT'S IN THE CLAM.
YES, SIR, I REALLY
DO UNDERSTAND THAT.

I'M GONNA NEED
TO SEE YOUR PERMIT.
YOU DON'T UNDERSTAND,
RANGER,

WE DON'T HAVE A PERMIT,
WE'RE JUST HERE BECAUSE
WE'RE...

SHOOTING A TV SHOW,
AND YOU LIKE THE LIGHT.
YEAH.

I'M GONNA NEED
TO CONFISCATE THIS.
WELL, THAT'S...

YOU TAKE THIS CLAM,
PUT IT IN FRESH WATER
FOR A FEW WEEKS,



AND IT WILL DEPURATE.
IT MEANS BASICALLY
IT WILL SELF-CLEAN,
OR DETOX ITSELF.

PAY ATTENTION, SON.
YES, SIR.

YOU'RE GONNA MAKE
A FOOD SHOW,

YOU NEED TO TAKE CLAMS
FROM CERTIFIED WATERS,
TREAT 'EM RIGHT,

COOK 'EM SIMPLE,
AND THEY CAN BE
MIGHTY GOOD EATS.

HEY, THAT'S THE NAME
OF MY SHOW.
HAVE A NICE DAY NOW.

THAT'S A LOT OF CLAMS.

CLAMS HAVE INSPIRED
A LOT OF EXPRESSIONS
THROUGH THE YEARS.

THERE'S TIGHT AS A CLAM,
CLAM UP, CLAMMY HANDS,

AND HAPPY AS A CLAM,

WHICH HAS ALWAYS
KIND OF BAFFLED ME

BECAUSE THE IDEA
OF LIVING LIFE
IN A SUBMARINE MUD PIT

WHILE SUCKING
MICROSCOPIC FOOD
OUT OF WATER

WITH A LONG
SNORKEL-LIKE SIPHON

JUST DOESN'T SOUND
LIKE THE GOOD LIFE.

BUT FOR SOME REASON,
IT DOES TRANSLATE INTO
SOME REALLY GOOD EATS.

NOW MY PROBLEM WITH CLAMS
USUALLY COMES FROM

NOT BEING ABLE
OT SELECT THEM PROPERLY.

I DON'T KNOW, IT ALWAYS
JUST SEEMS LIKE A SHELL GAME
THAT I CAN NEVER WIN.

SEE WHAT I MEAN?

I MEAN, LET'S FACE IT,

IT'S EASY TO TELL
A RAZOR CLAM FROM, SAY,
A GEODUCK.

BUT WHEN YOU GET INTO
ALL THOSE OTHER NICKNAMES --

LITTLENECKS, BREAKNECKS,
CHERRYHEADS...

I DON'T KNOW,
THINGS GET CONFUSING FOR ME.

OF COURSE, IN THIS
DAY AND AGE,

IT'S ALWAYS EASY
TO FIND EXPERT OPINIONS,
IF YOU'RE WILLING TO LOOK.

HI, ROBERT, HOW ARE YOU?
HEY, ALTON, HOW ARE
YOU DOING?

I'M GOOD.
GOOD TO SEE YOU.

SO I'VE COME
TO TALK CLAMS.
WELL, THAT'S WHAT
WE'RE HERE FOR.

I HAVE SOME ISSUES...
MUSSELS ARE MUSSELS,
OYSTERS ARE OYSTERS...

BASICALLY.
THERE'S LIKE
20 DIFFERENT NAMES
FOR CLAMS.

ARE THEY ALL
DIFFERENT SPECIES?
NO, UH-UH,
NOT AT ALL.

GIVE ME A PRIMER,
PLEASE.

WELL, THESE ARE
MAHOGANY CLAMS,

WE ALSO CALL 'EM
GOLDEN NECKS,
THEY'RE FROM MAINE.

THEY GROW IN
VERY COLD WATERS.

THESE ARE STEAMER CLAMS
THAT OCCUR NATURALLY
FROM MARYLAND TO MAINE.

WHY AREN'T THEY CLOSED?
WELL, THEY DON'T CLOSE
ALL THE WAY.

THEY KIND OF HANG OUT OPEN
A LITTLE BIT.

THESE ARE THE ONES
THAT ARE LEGENDARILY
DIRTY ON THE INSIDE

BECAUSE THEY STAY OPEN.
RIGHT.

AND THEN MANILLA CLAMS
FROM THE WEST COAST.

OKAY, SO EACH ONE
OF THESE ARE
A DISTINCT SPECIES.

VERY DIFFERENT SPECIES.
IS THERE A LOT OF
DIFFERENCE

IN THE FLAVOR BETWEEN,
SAY, THIS MAHOGANY
AND THIS MANILLA?

I THINK SO,
BUT PREFERENCES
ARE PREFERENCES.

CERTAIN PEOPLE LIKE
THE MAHOGANY BETTER
THAN A MANILLA.

I THINK THE MANILLA
IS A LITTLE LESS SALTY
THAN A MAHOGANY.

PACIFIC OCEAN
HAS LESS SALINITY
THAN THE ATLANTIC.

THAT MAKES SENSE.
THE MAHOGANY CLAMS HAVE
A LITTLE STRONGER FLAVOR

THAN OUR TRADITIONAL
HARD-SHELL CLAMS.

(Alton)
OKAY, NOW SEE THESE
ARE THE CLAMS I THINK OF
WHEN YOU THINK CLAM.

JUST ABOUT EVERY
RESTAURANT IN
THE COUNTRY,

WHEN YOU SAY CLAMS,
YOU'RE GONNA GET
A HARD CLAM.

DO THESE ALL HAVE
A DIFFERENT NAME, THOUGH?
YES.

THE NAME IS BASED
ON THE SIZE.
OKAY, RUN ME DOWN.

BASICALLY, WE HAVE
LITTLENECKS,
MIDDLENECKS,

TOP NECKS,
AND CHERRYSTONES.

OKAY, SO WE'VE GOT
LIKE TODDLERS,
ADOLESCENTS,

ADULTS,
AND GRANDPARENTS,
SO TO SPEAK,

ALL WITH THOSE DIFFERENT
KINDS OF NAMES.

IS THERE A LOT
OF DIFFERENCE,
CULINARILY SPEAKING,

BETWEEN THIS GUY
AND THIS GUY?

A LOT OF PEOPLE LIKE
A LITTLENECK BECAUSE
IT'S MORE TENDER.

IT'S GOT A LITTLE BIT
SWEETER MEAT THAN
A CHERRYSTONE,

WHICH IS GOING
TO BE LARGER, TOUGHER,
HARDER TO CHEW,

AND PROBABLY HAVE
A LITTLE BIT MORE
OF A STRONG FLAVOR.

THAT MAKES A GREAT
DEAL OF SENSE.

SO THESE I WOULD PROBABLY EAT
RAW ON THE HALF SHELL?
ON THE HALF SHELL.

THESE, MAYBE.

THESE GUYS,
I'D PROBABLY COOK,
MM-HMM.

AND THOSE GUYS,
I'D PROBABLY CUT UP
INTO PIECES AND COOK.

YEAH, I'D SHUCK THOSE
AND USE 'EM FOR CHOWDERS
AND STEWS.

OKAY, SO THAT WOULD BE
A GREAT CLAM CHOWDER CLAM,

AND THAT WOULD BE
A GREAT CLAM
FOR JUST EATING.

SHOPPING FOR THESE,
IS IT ANY DIFFERENT
THAN SHOPPING

FOR OTHER BIVALVES?
NO, NOT AT ALL.

BASICALLY, WHAT YOU
WANT TO DO IS GO TO
A REPUTABLE RETAILER.

MEANING THEY KEEP
THE TAGS.
OH YEAH, ABSOLUTELY.

YOU WANT TO MAKE SURE
YOU HAVE A TAG.

ALL RETAILERS HAVE
TO KEEP A TAG ON HAND
FOR 90 DAYS.

THAT CONTAINS INFORMATION
LIKE WHERE IT'S FROM,
WHEN IT WAS HARVESTED,

THE WHOLE KIT AND CABOODLE.
THAT'S CORRECT.

OKAY, ANY OTHER POINTERS?

YOU WANT TO MAKE SURE
THAT THEY'RE GOOD
AND HARD

AND TIGHTLY CLOSED.

YOU GET YOUR SHELLFISH
AND TAP A COUPLE
OF THEM.

IF THEY SOUND LIKE
ROCKS INSTEAD OF HOLLOW,

THAT'S WHAT YOU'RE
LOOKING FOR,
A NICE FIRM SOUND

THAT DOESN'T RATTLE
OR SOUND HOLLOW.

HOLLOW WOULD MEAN EITHER
A DEAD CLAM OR ONE THAT'S
FULL OF MUD...

OR WHATEVER,
IT'S NOT A GOOD THING.

ALL RIGHT, GREAT,
NOW THAT LOOKS LIKE...

HAVE YOU GOT TWO DOZEN
THERE?
YEAH, IT'S A 24-COUNT
SEA PERFECT CLAM.

WELL, I'M STARTING OFF
WITH ON THE HALF SHELL CLAMS,
SO I'M GONNA TAKE THESE.

ROBERT, THANKS
FOR YOUR HELP, SEE YOU SOON.
THANK YOU, SIR,
GOOD TO SEE YOU.

(Alton)
THIS COLLECTION MAY
REPRESENT THE BEST-KNOWN
MARKET VARIETIES,

BUT THERE ARE OTHER
CLAMS OUT THERE.

FOR INSTANCE, IF YOU
WERE TO DIVE DEEP
INTO THE SOUTH PACIFIC

OR INDIAN OCEANS,

YOU MIGHT COME ACROSS
TRIDACNA GIGUS,
OR THE GIANT CLAM,

WHICH CAN REACH 600 POUNDS
AND OVER A METER ACROSS.

NOW THE LIPS OF THIS BEAST
IN PARTICULAR ARE
CONSIDERED DELICACIES,

BUT THEY'RE NOT ALWAYS
EASY TO HARVEST, OUCH.

(Alton)
SINCE THEY ARE
MOSTLY PROTEIN
AND COMPLETELY ALIVE,

CLAMS STORAGE AND HANDLING
IS A REALLY BIG DEAL.

NOW LIKE THEIR
BIVALVE BRETHREN,

THE OYSTERS AND THE MUSSELS,

THEY DO NOT LIKE ICE,
THEY DO NOT LIKE SEAWATER,
THEY DO NOT LIKE FRESH WATER,

THEY DO NOT LIKE
CLOSED CONTAINERS,
SAM I AM.

WHAT THEY LIKE
IS A NICE CLEAN
OPEN CONTAINER

AND JUST A NICE
WET TOWEL.

NOW HOW LONG CAN YOU
KEEP THESE IN THE BOTTOM
OF YOUR REFRIGERATOR?

WELL, UNLESS I BUY
MINE FROM AN OLD MAN
WITH A BOAT,

PIPE, AND A PEPPERIDGE
FARM ACCENT,

I'D SAY TWO DAYS, TOPS.

THERE IS A LONG-TERM
STORAGE SCENARIO

INVOLVING A ZIP-TOP BAG,
SOME CLEAN CLAMS,
AND YOUR FREEZER.

YOU CAN GET ABOUT
A MONTH OUT OF THEM HERE,

BUT I ONLY SUGGEST
YOU DO THIS

IF YOU'RE PLANNING ON
EITHER STEAMING THEM
OR USING THEM IN SOUP.

NOW UNLIKE THEIR
BIVALVE BRETHREN,

CLAMS LIVE IN MUD.

AND BECAUSE OF THAT,
THEY GET DIRTY.

SINCE THEY ARE MUD DWELLERS,
MOST FOLKS THINK THE FIRST
STEP TO PREPARATION

IS TO PURGE THE CLAMS
OF ANY INNER GRITTINESS.

METHODS RANGE FROM
A FOUR-DAYS SOAK
IN SEAWATER

TO A QUICK DIP
IN A CORNMEAL SLURRY.

NOW PERSONALLY, I DON'T
PRESCRIBE TO THESE
POINTS OF VIEW.

THE TRUTH IS THAT IT'S
JUST NOT NECESSARY.

TODAY'S CLAM SUPPLY,
COMMERCIAL CLAM SUPPLY,
AT LEAST,

ARE AS SQUEAKY CLEAN
ON THE INSIDE
AS A GOOD USED CAR.

THE OUTSIDE,
THAT'S ANOTHER MATTER.

THERE'S A GOOD BIT
OF GRIT ON THESE GUYS,

SO AS SOON AS
I GET 'EM HOME,

I LIKE TO GIVE 'EM
A BATH.

WHAT BATH SHOULDN'T
FINISH WITH A NICE
TOWEL RUBDOWN?

TRUTH IS, THIS PROBABLY
REMOVES MORE OF THE GRIT

THAN THE WATER DOES.

YOU KNOW, ONE OF
THE REALLY NICE THINGS
ABOUT CLAMS

IS THAT LIKE OYSTERS,
THEY CAN BE EATEN
EITHER RAW OR COOKED.

OR COURSE, IF WE GO
WITH THE RAW OPTION,

WE GOTTA GET IN THERE.

A CLAMSHELL IS
HIS FORTRESS,

AND AS WE ALL KNOW,
A FORTRESS CAN BE
A VERY TOUGH PLACE

TO GET INTO.

UNLESS OF COURSE,
YOU KNOW ITS WEAKNESSES --

FAULTY DRAWBRIDGE,
WEAK RAMPART,

SHALLOW MOAT.

NOW LET'S CONSIDER
THE CLAM IN
THE SAME LIGHT.

HERE WE HAVE THE HINGE,
AND IT'S FLANKED
ON EITHER SIDE,

ON THE INSIDE,
OF COURSE,

BY ADDUCTOR MUSCLES,
VERY TOUGH CUSTOMERS,
THEY HOLD THE SHELL SHUT.

NO ENTRY WILL
BE GAINED THERE.

PHYSICS WOULD SUGGEST
THAT WE APPROACH HERE,

THE FURTHEST POINT
FROM THE HINGE,

BUT THE SHELL HERE
IS SO THIN AND BRITTLE

THAT IT WOULD CRUMBLE
AT THE MERE SIGHT
OF APPROACHING WEAPONRY.

BUT HERE, JUST ON
THE EDGE OF THIS CURVE,

NOT ONLY IS THIS SHELL
STRONG ENOUGH TO SUPPORT
A BREACHING ACTION,

BUT THERE'S ACTUALLY
AS LITTLE SLOT IN WHICH
WEAPONRY CAN BE DEPLOYED.

WHICH BRINGS UP
THE QUESTION,
WHAT WEAPON?

THIS IS A CLAM KNIFE,
AND NEXT TO
A BALL-PEEN HAMMER,

I'D SAY THIS IS
THE BEST WAY INTO A CLAM
YOU CAN FIND ON THE PLANET.

IT IS DESIGNED 100 PERCENT
FOR GAINING ACCESS
TO AN ORNERY BIVALVE --

SHORT, STOUT BLADE,
SHARP ON ONE SIDE

AND A NICE BIG HANDLE,
WHICH GIVES YOU LEVERAGE.

THE PROBLEM IS THAT I CAN'T
FIND ANYTHING ELSE THAT
THIS IS GOOD FOR,

AND AS I'VE SAID
TIME AFTER TIME,

THERE'S ONLY ROOM FOR ONE
UNIQUE TASKER IN MY KITCHEN.

LUCKILY, THERE IS
ANOTHER PIECE OF CUTLERY

THAT CAN GAIN ACCESS
TO A CLAM,

A REGULAR OLD BUTTER KNIFE.

BUT WE ARE GOING TO HAVE
TO COERCE THE CLAMS INTO
COOPERATING, HERE'S HOW.

YOU AND I MIGHT NOT THINK
OF A HALF HOUR IN A FREEZER

AS BEING VERY RELAXING.

LUCKILY, CLAMS DO.

NOW SIMPLY INSERT THE EDGE
OF A BUTTER KNIFE

RIGHT AT THE END WHERE
THE MOST CURVED PART

OF THE SHELL IS,
NEXT TO THE HINGE,

AND THEN LEVER IT OPEN.

DO YOUR BEST NOT
TO DAMAGE THE INNER MEAT
WITH THE KNIFE, THOUGH,

JUST USE YOUR FINGERS.

NOW THE MEAT IS ONLY
GOING TO BE CONNECTED
RIGHT AT THE HINGE,

AND AT THE ADDUCTOR MUSCLE,
JUST SCRAPE THAT OFF
OF ONE SHELL,

IF YOU'RE GOING TO COOK
THEM IN THE SHELL.

IF YOU'RE GOING TO EAT THEM
OUT OF THE HALF SHELL,

YOU WANT TO SCRAPE IT
OFF OF BOTH SIDES, THERE.

SURE WE COULD ENJOY
THESE LITTLE JEWELS
UNADORNED

OR MAYBE WITH JUST
A LITTLE SPRITZ OF CITRUS.

BUT HEY, WHY NOT MAKE
UP A MAYONNAISE --
YOU KNOW THE ONE --

AND SPIKE IT UP WITH
MAYBE SOME GRATED
HORSERADISH,

SOME BASIL,
OTHER HERBS,

ROASTED RED PEPPERS
MAYBE,

OR WHAT THE HECK,
CHIPOTLE PEPPERS.

HEY, THAT'S GONNA COST YOU
A COUPLE CLAMS.

AND WHO DO WE KNOW
THAT WOULD BE PACKING
THIS FOR MONEY?

HEY, FRED FLINTSTONE
WASN'T THE ONLY GUY WHO
USED CLAMS FOR CURRENCY.

YEAH, APPARENTLY NOT.

IN FACT, THE LATIN NAME
FOR CLAMS IS MERCENARIA,

WHICH DERIVES FROM THE FACT
THAT CLAMSHELLS WERE USED
FOR WAMPUM.

WAMPUM, THAT IS
THE ANCIENT NATIVE
AMERICAN TRADITION

OF USING CLAMSHELLS
AS MONEY.

WELL, ACTUALLY, WAMPUM
WERE BEADS THAT WERE CARVED
AND POLISHED

FROM CLAMSHELLS,

AND THE PURPLE ONES
HAD THE MOST VALUE.

AS YOU CAN SEE,
PURPLE IS VERY RARE
ON THESE QUAHOG CLAMSHELLS.

YEAH, TELL ME SOMETHING,
HOW DOES ONE GET STUCK
WITH A NAME LIKE QUAHOG?

QUAHOG IS A CORRUPTION
OF THE NARRAGANSET
INDIAN TERM,

WHICH IS MORE LIKE
POQUAHOCK.
POKE-WA...

POQUAHOCK.

THE EARLY SETTLERS
COULDN'T SAY IT EITHER,

AND IN FACT, THEY
CALLED ALL BIVALVES CLAMS.
CLAMS, I LIKE THAT.

SO IS THERE ANY PLACE
LEFT WHERE I CAN
STILL SPEND THESE?

OH, THE INDUSTRIAL REVOLUTION
WIPED OUT WAMPUM.

SOMEONE ACTUALLY INVENTED
AN AUTOMATIC WAMPUM-MAKING
MACHINE

AND FLOODED THE MARKET.
WELL, HATE WHEN
THAT HAPPENS.

WELL, MAYBE I CAN
COME UP WITH SOMETHING
ELSE TO DO WITH THESE.

YOU ENJOY.
THANK YOU.

YOU MAY NOT BE ABLE
TO USE WAMPUM TO COVER

THE MORTGAGE ON YOUR WIGWAM
ANYMORE,

BUT THAT DOESN'T MEAN THAT
THESE DON'T HAVE
CULINARY CURRENCY.

I'LL SHOW YOU WHAT I MEAN.

GO AHEAD AND SHUCK
ABOUT TWO DOZEN
CHERRYSTONE CLAMS.

ONLY THIS TIME,
INSTEAD OF SEVERING
THE ADDUCTOR MUSCLES

ON BOTH SIDES
OF THE SHELL,

JUST SEPARATE
ONE SIDE,

JUST SO THAT YOU'VE GOT
THE ENTIRE CLAM

IN ONE SIDE OF THE SHELL,
THEN...

THERE, NOW A LITTLE SPRITZ
OF MALT VINEGAR

AND A LITTLE PARSLEY,

AND THIS IS READY TO GO.

NOW BEFORE YOU START
COMPLAINING ABOUT
THE BACON FAT,

LET ME REMIND YOU THAT
BESIDES PROTEIN
AND OMEGA-3 FATTY ACIDS,

THIS SERVING OF CLAMS
DELIVERS AS MUCH IRON

AS A LIKE-SIZED SERVING
OF BEEF LIVER.

BUT UNLIKE THE LIVER,
THESE COME ON THEIR
OWN LITTLE PLATES.

IT'S TOUGH TO TALK
ABOUT CLAMS WITHOUT
TALKING ABOUT CHOWDER.

THE WORD IS ACTUALLY
FROM THE FRENCH CHAUDIèRE,
OR CAULDRON,

BUT AS A CULINARY TRADITION,
IT REFERS TO THE POT
OF SEAFOOD STEW

THAT FISHERMEN USED
TO KEEP GOING ON BOARD
WHILE THEY WERE OUT TO SEA.

NOW ALTHOUGH IT WAS EUROPEAN IN
ORIGIN, THIS TRADITION MADE IT
ACROSS THE NORTH ATLANTIC,

EVENTUALLY
INTO NOVA SCOTIA
AND THEN INTO NEW ENGLAND

WHERE IT CAME TO MEAN
ANY CHUNKY FISH OR CLAM STEW

THAT HAD POTATOES IN IT
AND WAS ENRICHED WITH
MILK OR CREAM.

OF COURSE, A WHOLE OTHER
TRADITION EVOLVED ON
THE ISLAND OF MANHATTAN

WHERE THE MILK WAS REPLACED
WITH TOMATOES.

HA, LEAVE IT TO CITY
FOLK TO FIX WHAT
AIN'T BROKE.

WHATEVER, YOU PROBABLY
CAN'T EVEN SPELL TOMATO.

I'D LOVE TO TAKE CARE
OF THIS DISPUTE SOMEHOW,

BUT I AM NOT A NUTRITIONAL
ANTHROPOLOGIST,
SO I CAN'T...

ARE YOU SURE?

OKAY, OKAY.

SO IT SEEMS THAT PORTUGUESE
IMMIGRANTS IN RHODE ISLAND

ARE ACTUALLY RESPONSIBLE
FOR THE SHIFT FROM
MILK TO TOMATOES

BECAUSE THEY HAD
MORE TOMATOES AND HAD THEM
IN THEIR CUISINE.

IT SEEMS THAT FOLKS
IN NEW ENGLAND,

ESPECIALLY THOSE FROM MAINE,
LIKE TO BLAME THINGS
ON NEW YORKERS,

SO THEY MADE THE SWITCH
IN THE NAME,

CALLING IT MANHATTAN-STYLE
CLAM CHOWDER.

WELL, I OUGHTA...
YOU WANT A PIECE OF ME?

SINCE WE'VE GOT
THAT CLEARED UP,
I'LL LEAVE YOU GUYS.

(Alton)
ONE THING THAT I HAVE FOUND
THAT ALL CHOWDER HEADS
AGREE ON

IS THAT GREAT CHOWDER STARTS
WITH SALT PORK.

NOW IF YOU CAN'T FIND
SALT PORK DOWN AT
THE OL' MEGA MART,

JUST GO WITH SLAB BACON.

IT WILL BE GOOD,
BUT IT WON'T BE QUITE
THE SAME.

SO WE'VE GOT
THREE OUNCES HERE,
AND I'M GONNA RENDER THAT.

THAT IS HEAT IT SLOWLY
UNTIL MOST OF THE FAT

COMES OUT OF THE PIECES.

JUST KEEP THIS MOVING
OVER MEDIUM HEAT.

YOU'LL KNOW YOU'RE DONE WHEN
YOU CAN SEE THAT THERE'S

A LOT OF FAT IN
THE BOTTOM OF THE PAN

AND A LOT OF LITTLE BITTY
BROWN CRISPY THINGS.

NOW SINCE THIS CHOWDER
DOESN'T DEPEND ON THESE
LITTLE JEWELS,

I'M GOING TO TAKE THEM OUT
TO KEEP THE FAT DOWN.

OF COURSE, IF YOU JUST
HAPPEN TO SALT THESE

AND TAKE THEM OFF
TO YOUR BEDROOM AT NIGHT
AND...

WELL, NEVER MIND.

NEXT IN, 1 1/2 CUPS
OF ONION CHOPPED FINE.

JUST KEEP TOSSING THESE
OVER MEDIUM HEAT

UNTIL THEY ARE A LITTLE SOFT
AND TRANSLUCENT.

ONCE THOSE ARE SOFT
AND GOLDEN-BROWN,

I'M GONNA GO WITH SIX CUPS
OF RUSSET POTATOES CUBED.

THAT'S ABOUT THREE
LARGE POTATOES
OR FOUR MEDIUMS.

AND JUST ENOUGH WHOLE MILK
TO COVER.

I USUALLY PREP ABOUT
FOUR CUPS WORTH.

SOMETIMES YOU NEED IT,
SOMETIMES YOU DON'T.

(grinding sound)

(Alton)
NOW YOU CAN MAKE
CLAM CHOWDER WITH
ALL FRESH CLAMS,

OR YOU CAN USE
ALL CANNED CLAMS
OR A COMBINATION OF THE TWO,

ALL DEPENDING ON
THE AMOUNT TIME AND MONEY

YOU WANT TO DONATE
TO THE PROCESS.

NOW IN THIS CASE,
I'M GONNA USE HALF AND HALF.

A 14 OUNCE CAN IS GOING
TO PROVIDE KIND OF
THE BASE FLAVOR

AND SOME MEATINESS.

FRESH CLAMS, ABOUT
THREE PER SERVING,

WILL PROVIDE,
WELL, FRESHNESS,

AND OF COURSE, EYE APPEAL.

NOW SINCE CANNED CLAMS ARE
COOKED DURING PROCESSING,

YOU DON'T WANT TO ADD
THESE TO THE CHOWDER
UNTIL THE VERY, VERY END

OTHERWISE THEY WILL GET
VERY, VERY TOUGH.

OF COURSE, THIS LIQUID
ON THE OTHER HAND,

THAT'S ANOTHER MATTER.

THIS WE CAN USE
TO STEAM THE FRESH CLAMS.

MOST CANS OF CLAMS
HAVE ABOUT A CUP
OF LIQUID IN THEM.

IF YOU FIND THAT YOU'VE GOT
A LITTLE BIT MORE,

JUST GO AHEAD AND DUMP
IT IN HERE.

IF YOU'RE A LITTLE SHORT,
THOUGH,

YOU MIGHT WANT
TO ADD SOME WATER,
JUST IN CASE YOU RUN DRY.

NOW HERE COME THE CLAMS,
12 OF THEM.

I LIKE TO USE
A STEAMER BASKET FOR THIS

BECAUSE IT LETS ME USE
THE SMALLEST PAN POSSIBLE.

SMALLER PAN,
FASTER COOKING, RIGHT?

OKAY, COVER TIGHTLY
AND PUT THE SPURS TO IT.

WELL, THANK YOU.

IN ABOUT FIVE MINUTES,
YOU'RE GONNA START
TO SEE STEAM

WISP OUT FROM UNDER
THE SIDE OF THIS LID.

THAT'S WHEN YOU WANT
TO START CHECKING
ON THE CLAMS, OKAY,

BECAUSE AS SOON AS
THEY OPEN UP,
THEY'RE READY TO COME OUT.

IF THEY CONTINUE TO COOK,
THEY'RE GONNA GET TOUGH...
ARH, ARH, ARH.

THAT'S NOT THE KIND OF THING
YOU WANT IN YOUR CHOWDER,
SO KEEP AN EYE ON IT.

SPEAKING OF KEEPING
OUR EYE ON THINGS,

IT LOOKS LIKE
OUR POTATO MIXTURE
IS NICE AND SOFT.

NOW TRADITIONAL
CHOWDER HEADS ARE
KIND OF DIVIDED

ABOUT VISCOSITY ISSUES.

A LOT OF PEOPLE THINK
THAT IT OUGHT TO BE
THIN AND MILKY,

OTHERS THINK THAT IT
OUGHT TO BE CREAMY,

AND IN MOST RESTAURANTS,
AT LEAST,

THAT MEANS ADDING
A LOT OF CREAM,

WHICH JUST RAISES
THE FAT.

WHAT'S MORE, A LOT
OF ADDED FAT TENDS
TO COAT THE TONGUE

AND KEEPS YOU FROM TASTING
THE FRESHNESS OF THE CLAMS,

SO I'D RATHER
USE TECHNOLOGY.

THIS WAY, YOU CAN MAKE IT
AS THICK AND CREAMY
AS YOU LIKE.

WELL, IT WOULD APPEAR
THAT IT'S TIME TO START
CHECKING CLAMS.

OF COURSE, IF WE'VE GOT
OUR TIMING RIGHT
ON EVERYTHING ELSE, THEN...

(sound of doorbell

WELL, EVERYTHING
SHOULD COME TOGETHER NICELY.

YEP.

THESE WE WILL MOVE
RIGHT OVER TO THE BOWL.

LET THOSE COOL OFF.

THIS LIQUID IS GOING
TO GO STRAIGHT INTO
THE CHOWDER BASE.

I ONLY LIKE TO ADD
ABOUT HALF OF IT BEFORE
GIVING IT A TASTE, WHY?

WELL, BECAUSE IT'S
PRETTY DARN SALTY,

AND I DON'T WANT
TO OVER-SALT ANYTHING.

PERFECT, I'LL HOLD OFF
THE REST OF THAT FOR...

WELL, THE NEXT BATCH,
IT DOES FREEZE
QUITE NICELY.

SO OFF TO GET SOME BOWLS.

FOLD IN THE CHOPPED
CLAM MEAT,

AND YOU'RE READY
TO SERVE.

OH, BUT OF COURSE,
YOU DON'T WANT TO FORGET
YOUR LITTLE SHELL CLAMS

RIGHT AROUND THE EDGE.

YOU DON'T HAVE
TO STOP THERE.

A LITTLE PEPPER
IS ALWAYS WELCOMED
ON CHOWDER

AS IS...
WELL, HECK,
A LITTLE SOUR CREAM,

JUST TO BRING OUT
THAT DAIRY THING.

AND HECK, I LIKE
A LITTLE PARSLEY TO BOOT.

IF YOU HAPPEN TO BE
A BIG FAN OF
MANHATTAN CLAM CHOWDER,

TOMATO IS STILL APPROPRIATE.

THERE, NOW WE'VE GOT
A SOUP THAT A DOWN-EAST BOY
AND AN UPTOWN GIRL

CAN GET ALL COZY WITH,
RIGHT?

WELL, THERE'S ALWAYS HOPE
ON "GOOD EATS."

DIG IN, KIDS.

MMM, ISN'T THAT GOOD?

Captioned by
Scripps Networks, Inc.