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Episode 801 of Weekends with Yankee: Outdoor Adventures

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newengland.com

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today@newengland.com

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Fri, Jul 12, 2024 07:05 PM

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Travel Throughout New England with Weekends with Yankee Weekends with Yankee Episode 801: ?Outdoor

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( Weekends with Yankee Episode 801: “Outdoor Adventures” In the season premiere, host Richard Wiese visits the East Coast’s largest horse ranch, Pond Hill Ranch in Poultney, Vermont, to learn about its rodeos and get a lesson in lassoing. In Massachusetts, co-host and Yankee senior food editor Amy Traverso heads to Cape Cod, where she explores the dunes of Sandy Neck Beach in a vintage Land Cruiser and cooks chowder at the Pelham House Resort in Dennis. In Vermont, we meet contemporary artist Peter Fried to learn about his life and work. [WATCH NOW]( [Pelham House Resort Clam Chowder]( This herb-scented chowder from chef Dan Coté at the Pelham House Resort, is a flavorful take on a New England classic. [Cadillac Mountain] Pelham House Resort Clam Chowder Photo Credit : Photo by Corey Hendrickson | Styling by Liz Neily | Campfire Pottery, Portland, Maine This herb-scented chowder from chef Dan Coté at the [Pelham House Resort](, is a flavorful take on a New England classic. Yield: 8 servings Ingredients 1 pound Yukon Gold potatoes, diced 2 teaspoons kosher salt, plus more for cooking water 8 slices thick-cut bacon, diced 3 tablespoons salted butter 1 medium onion, diced 2 stalks celery, finely diced 2 teaspoons dried dill 1 teaspoon freshly ground black pepper ½ cup all-purpose flour 1 quart (four 8-ounce bottles) clam juice 2 cups chopped clam meat 2 cups light cream 2 tablespoons chopped fresh oregano leaves Chopped fresh dill, for garnish Instructions Bring a medium pot of salted water to a boil and add the potatoes. Cook until tender, 10 to 12 minutes, then drain and set aside. In a large pot or Dutch oven over medium heat, cook the bacon, stirring often, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove the bacon from the pot and set aside. Add the butter, onion, celery, dill, salt, and pepper and cook until the onion is translucent, about 6 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the clam juice 1 cup at a time, whisking after each addition. Add the potatoes, clams, any liquid from the clams, and the cream. Simmer until the clams are firm, the chowder has thickened, and the flavors have combined, 10 to 15 minutes. Taste and season with additional salt and pepper, if you’d like. Just before serving, add two-thirds of the cooked bacon and the oregano. Serve topped with a sprinkle of the reserved bacon and fresh dill. Series funding for Weekends with Yankee is provided by [New Hampshire Tourism]( [Grady-White Boats]( [Maine Tourism]( [Massachusetts Tourism]( [The Barn Yard]( [American Cruise Lines]( Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [GBH Television] [Yankee Magazine] [APT] [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletters in the future, please [click here to manage your preferences or unsubscribe](. *Please do not reply to this e-mail* © 2024 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](

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