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.
Get our Lobster Rolls recipe:
Get Woodman’s-Style Clam Chowder recipe:
Buy our winning stockpot:
Buy our winning tongs:
Buy our winning baking sheet:
Buy our winning kitchen shears:
Buy our winning chefs knife in the ATK Shop:
Buy our winning chefs knife:
Buy our winning large saucepan:
Buy our winning measuring cup:
Buy our winning whisk:
Buy our winning non-stick skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
39 Comments
Leave a Reply
You must be logged in to post a comment.
I can't stand mayonnaise, so the hot buttered lobster roll is all for me.
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!
They don’t say the amount of onions or the number of servings. Anyone know?
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.)
When you say clams do mean steamers or quahogs??
What dessert was that in the 2 second intro??
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.
clam chowder – I just buy Campbell's chunky chowder and add extra clams. Easy and yummy!
You should take off the rubber bands, before boiling
jack这个小老头真可爱啊
It’s not that complicated
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!
I heard the lobster screaming
Irritated at trying getting to look at recipes. Keep it simple.
This looks delish ❤❤
Looks delicious!
Thanks for the tips for those of us not near the coast. This looks yummy.
If I could only view the recipe without having to sign up….
😂😂😂😂, LOVE the lobster shack using marijuana smoke to sedate the critters. Bet Snoop and Martha came up w that idea!!!!
I think I would prefer broiling tails and have that on New England rolls, butter of course.
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.
HI, TWO OF MY FAVORITES.
THANKS FOR SHARING HOW EASY IS.
I would humanly stab the lobster’s brain before cooking.
Don’t know if I want clam chowder or a lobster roll more right now. Both would be awesome
Never cook lobster with the rubber bands on. The claws will taste like the rubber band.
How did you get to that potatoe clam mixture because that sounds dixgusting without the finalizing chowder.
I want to kick Stearns and Foster square in their comforts!
Jack, please do red wine vinegar.
the lobster rolls looked delicious, maybe ill try lobster for the first time in this fashion
No thanks on the oysters.
Whenever storing a juicy gallon bag in the fridge, always put some sort of dish under the bag in case of a leak. 💖🌞🌵😷
Great episode. Next, I'd like to see Miss Toni have her own segment.
Cheers
That looks awesome!
Shame on you using "top split". New England rolls are the best! And yes, there is a difference 😊
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.
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.
Seems like a good method, but it sure is brutal.
Beautiful sharing 🎉❤
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