The Chew: Taste Of New England
This week, The Chew is celebrating Coast To Coast Week by highlighting regional favorites and classic dishes from across the country. They kicked it off with Dixieland Dishes, and today’s menu includes what Clinton Kelly called “Boston’s best bites,” such as New England Clambake and Boston Cream Pie, among others.
Clinton Kelly is an alum of Boston College, and he has a special place in his heart for Beantown. Mario Batali was in Boston last weekend for a wedding, and he appreciates that you can travel there by train instead of plane, which he said is more luxurious. While there, he encountered an unusual zombie march taking place.
Michael Symon said that Boston is a unique city that has its own food, culture and language.
The Chew: Boston Translations
Clinton Kelly shared some of his Boston translations to help out viewers who’ve never been to Massachusetts, in case you find yourself on the Eastern Seaboard and in need of assistance. Here are some of their regional phonetic pronunciations.
- Pahk Ya Cah – park your car
- Pakey – liquor store or package store
- Bubbla – water fountain
- Cape Coddah – vodka and cranberry cocktail
- I Bahfed on Caum Ave – “I had indigestion on Commonwealth Avenue”
Michael Symon: New England Clambake Recipe
Michael Symon learned later in life about the Boston tradition of Clambakes, and his wife wasn’t sure what to make of his take on the classic regional recipe, which includes Shrimp, Clams, Onions, and even Kielbasa.
He also noted that Clambakes are almost as popular in Cleveland, Ohio, as they are in Boston, despite the fact that Clams aren’t native to the Ohio region. This recipe can be made on the stove or outdoors for a great summer get-together.
Michael stressed the importance of timing in doing a clambake, because you want to start with Clams, which take the longest to cook, and work toward ingredients that cook faster. Mario Batali questioned the traditions of a clambake, using The Chew Cam to investigate the layers of ingredients in Michael’s Clambake.
Daphne Oz reminded everyone not to cook using open mussels, because they’re already dead. Michael said you can tap it, and if it’s still alive, it will close up. Michael and Mario suggested keeping your seafood chilled (but not on ice) until you’re ready to cook it.
The Chew: New England Clambake Recipe by Michael Symon
- 3 parts Littleneck Clams
- 1 parts Shrimp
- 1 parts Smoked Kielbasa
- Fresh Corn, chopped
- 2 tablespoons Coriander
- 1 tablespoon Cumin
- 1 Onion, sliced
- 1 head Garlic, peeled & sliced
- 2 Fresno Chilies, sliced
- 1 Lemon, cut
- Fresh Cilantro
- 1 bottle Dry White Wine
- Bay Leaf
- 1 tablespoon Red Pepper Flakes
- Layer ingredients in a large stock pot, starting with Sausage, then Corn, Clams, and Shrimp.
- Add seasonings and other ingredients on top of your proteins. (Reserve the Cilantro.)
- Top the mixture with wine and cover it with the lid.
- Cook over high heat until clams open (about 20-25 minutes).
- Remove unopened Clams and Bay Leaf.
- Finish with Cilantro and serve.