The Chew Coast To Coast: Taste Of New England
Clinton Kelly was eagerly anticipating a taste of Michael Symon’s New England Clambake Recipe. Michael separated the broth from the clambake and poured the finished product out on in the center of a towel on a cutting board. Hopefully you saved room for dessert, because Carla Hall is also whipping up a Boston Cream Pie.
What do these recipes have in common? They’re both misnomers, as Clinton Kelly pointed out. “A Clambake is not baked, and a Boston Cream Pie is not a pie,” he said. “And New England isn’t England either.”
The Chew co-hosts eagerly sampled his clambake recipe, as he explained that he typically reserves the broth and serves it in coffee cups as a great way to warm up on a cool day. All told, Michael’s recipe made about eight servings for less than $5 per plate.
There are many ways to customize the recipe, including tweaking the proteins to better fit your budget, or substituting additional seafood, such as lobster or mussels. Daphne Oz liked that a Clambake is finger food and doesn’t require special tools. Clinton said he typically serves the Clambake on newspaper at his house.
The Chew: Boston’s North End
Yvette Rios went on location to Boston’s famed North End to check out some of the neighborhood’s most iconic dishes and offerings. There is pasta, pizza, and much more to be had. After a quick sample of her tasty tour, it was back to the studio for another iconic recipe: Boston Cream Pie.
The Chew: Carla Hall’s Boston Cream Pie Recipe
Did you know that Boston Cream Pie is the official dessert of Massachusetts? Carla’s version has three layers of gooey goodness, and she was eager to share her delicacy with everyone.
The Parker House Hotel is where the tradition of Boston Cream Pie started, and today it’s known all over the world. You might also know their Parker House Rolls.
The Chew: Boston Cream Pie Recipe by Carla Hall
If possible, you should employ Carla’s strategy of making someone else do all the work while you watch. She led Mario Batali through the cooking process as she explained each step. Another great tip is to used a boxed yellow cake mix instead of making one from scratch. That can save a lot of time and energy in the kitchen.
The final touch in Carla’s special Boston Cream Pie was a Chocolate Ganache with Orange Liqueur. This recipe makes 12 servings at a cost of $1.09 per slice.
Ingredients – Pastry Cream
- 3 boxes Yellow Cake Mix
- 1 cup Heavy Cream
- 1 cup Milk
- Orange Peel
- ½ cup Sugar
- ¼ cup Cornstarch
- 4 Egg Yolks
- 2 tablespoons Butter
Ingredients – Chocolate Glaze
- 9 ounces Bittersweet Chocolate
- 2 tablespoons Butter
- ½ cup Heavy Cream
- 2 tablespoons Triple Sec
Directions – Pastry Cream
- Prepare Yellow Cake Mix according to box directions. You will need three layers of cake.
- In a pot, steep Milk and Cream with Rosemary and orange peel.
- Combine Sugar, Cornstarch and Salt.
- Whisk Eggs and temper hot milk mixture into Eggs (don’t let the eggs scramble!.
- Continue to cook until thick, whisking occasionally.
- Strain into a bowl containing butter. Stir until butter melts.
- Cover with plastic wrap and chill.
- Spread pastry cream between layers of cake.
Directions – Chocolate Glaze
- Combine Chocolate and Butter in a bowl.
- Heat Cream and Triple Sec.
- Add to chocolate and stir. Chill.
- Drizzle chocolate glaze over cake.