Episode 706 of Weekends with Yankee: Past Meets Future

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( Weekends with Yankee Episode 706: “Past Meets Future” Amy shows us around the rising foodie town of Biddeford, Maine, and cooks up a classic fish chowder. Richard tours an innovative Vermont farming collective. Plus, see how weaving tradition lives on at Nantucket Looms in Massachusetts. [WATCH NOW]( [Fish & Whistle’s Fish Chowder]( Bacon and clam juice make this tasty fish chowder recipe from Fish & Whistle in Biddeford, Maine, extra-flavorful. [Hero]( Fish & Whistle Fish Chowder Photo Credit : Adam Detour | Food Styling: Catrine Kelty | Prop Styling: Darcy Hammer/Anchor Artists Kate Hamm and Jason Eckerson both cooked at top restaurants in Portland, Maine, before opening their own spot, Fish & Whistle, in nearby Biddeford, which has quickly become one of the most vibrant food towns in New England. Seeing an opening for a more casual spot, the couple turned their focus to seafood, perfecting the art of fish and chips and making one of the tastiest fish chowders in New England. “We like to make our fish chowder with bacon and clam juice,” Hamm says. “Though these are not necessarily traditional, we think the end result is delicious.” Watch for Fish & Whistle on an upcoming season 7 episode of Weekends with Yankee Yield: 6-8 servings Ingredients 1 tablespoon unsalted butter 2 slices bacon, finely diced 1 large onion, diced 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 1 1/2 teaspoons fresh thyme leaves, finely chopped 1 1/2 teaspoons fresh rosemary, finely chopped 4 cups clam juice 2 cups heavy cream 1 large potato, diced 1 1/2 pounds white fish, such as haddock, cod, or halibut, cut into 2-inch pieces Instructions In a Dutch oven over medium-low heat, melt the butter and add the bacon. Cook, stirring often, until the bacon has rendered most of its fat, 5 to 7 minutes. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 6 minutes. Add the rosemary, thyme, and a pinch of black pepper and cook for one minute. Add the clam juice and cream and bring to a low boil, then add the potatoes and a generous pinch of salt. Bring the liquid back to a low boil. Once the potatoes have just begun to soften, add the fish and cook until it starts to flake apart (cooking time will vary by species). Season with salt and pepper to taste (it may need a little more than you would think). Series funding for Weekends with Yankee is provided by [New Hampshire Tourism]( [Vermont Country Store]( [Maine Tourism]( [Massachusetts Tourism]( [The Barn Yar]( [American Cruise Lines]( Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [wgbh][yankee][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 newsletter in the future, please [click here to manage preferences](. *Please do not reply to this e-mail* © 2023 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](