Weekends with Yankee Episode 504: Only in New England

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. [Weekends with Yankee logo]( Season 5 of Weekends with Yankee will air on [Create TV]( every Monday – 10:30 am, 5:30 pm, and 10:30 pm ET. [Weekends with Yankee Episode 504]( Weekends with Yankee Episode 504: “Only in New England” Co-host Amy Traverso learns about the shipbuilding legacy of Essex, Massachusetts, and makes a stop at Woodman’s of Essex, birthplace of the fried clam. Then we head north to Vermont’s Big Picture Farm, where a husband-and-wife team turns goat milk into award-winning caramels and farmstead cheeses. In Connecticut, co-host Richard Wiese learns the art of crafting wooden spoons at Meb’s Kitchenwares. Back in the kitchen, Amy showcases fresh seafood with Rhode Island–Style Clear Clam Chowder. [WATCH NOW]( [Rhode Island-Style Clear Clam Chowder]( This easy and flavorful clear-broth clam chowder recipe is among the delicious recipes from season five of Weekends with Yankee. Photo: Studio Dylan Rhode Island-Style Clear Clam Chowder In the season five Weekends with Yankee [episode “Only In New England,”]( Amy learns about the shipbuilding legacy of Essex, Massachusetts, and makes a stop at Woodman’s of Essex, birthplace of the fried clam. Back in the kitchen, Amy showcases fresh seafood by making Rhode Island–Style Clear Clam Chowder using a favorite recipe from Matunuck Oyster Bar in South Kingstown. To make it recipe accessible for weeknight cooking, we substituted frozen clam meat and bottled clam juice for the broth, then enriched the soup with bacon, onions, celery, and fresh herbs. Watch Amy Traverso make Rhode Island-Style Clear Clam Chowder: Yield: 8 Servings Ingredients 2 pounds local frozen clam meat, thawed and chopped 7 cups water 6 cups bottled clam juice 3 slices thick-sliced bacon, cut into ¼-inch cubes 4 tablespoons unsalted butter 2 medium-size onions, cut into ¼-inch cubes 3 ribs celery, cut into ¼-inch cubes 2 bay leaves 2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into ½-inch pieces 2 tablespoons chopped fresh Italian parsley 2 tablespoons minced fresh chives 1 teaspoon minced fresh dill Kosher salt and freshly ground black pepper, to taste Instructions Put the bacon in a 5- to 7-quart pot over medium heat. Cook, stirring occasionally, until golden brown, about 10 minutes. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot. Reduce the heat to medium-low. Add the butter, onions, celery, and bay leaves, and cook, stirring occasionally, until the onions are softened but not browned, 6 to 8 minutes. Add the potatoes and clam juice to the pot. Continue cooking over medium heat until the chowder begins to simmer. If it begins to boil, reduce the heat slightly. Cook until the potatoes are tender, about 15 minutes. Just before serving, remove the pot from the heat, stir in the clams meat, discard the bay leaves, and season to taste with salt and pepper. Garnish with herbs. Serve hot. SPONSORS Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2021 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](