Episode 809 of Weekends with Yankee: Deep Roots

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( [Weekends with Yankee Episode 809: “Deep Roots”]( In this episode, co-host Amy Traverso visits Boston’s Chinatown to meet chef Joanne Chang for an in-depth tour of this lively community, followed by a session of cooking traditional pan-fried dumplings together. Then, in Westerly, Rhode Island, Amy joins host Richard Wiese to explore the attractions and culinary offerings of Weekapaug Inn. The exploration of the Ocean State continues in Tiverton, where Richard visits coastal farms and meets with the farmers dedicated to preserving their lifestyle. [WATCH NOW]( [Weekapaug Inn’s New England Style Clam Chowder with Fried Clams & Chive Oil]( [Weekapaug Inn’s New England Style Clam Chowder] Weekapaug Inn’s New England Style Clam Chowder with Fried Clams and Chive Oil Photo Credit : Chip Riegel for Weekapaug Inn In a season four episode of Weekends with Yankee, we visited the four-star Weekapaug Inn in Westerly, Rhode Island, where Amy and co-host Richard Wiese enjoyed both its natural beauty and its culinary delicacies. This delicious clam chowder recipe from Chef Devin Bozkaya, topped with fried clams and chive oil, is one of the resort’s most popular dishes. Yield: 6 servings Ingredients ¼ lb. (3-4 strips) applewood smoked bacon, diced small 2 cups yellow onion, medium diced 2 cups celery, medium diced ¼ cup dry sherry wine ¼ lb. (1/2 cup ) unsalted butter 4 oz. (2 2/3 teaspoons) all-purpose flour 4 cups red bliss potato, large diced 2 quarts (8 cups) clam juice 6 cups chopped clams 2 tablespoons thyme, chopped 2 tablespoons parsley, chopped ¼ cup half and half Sherry vinegar, to taste Cayenne pepper, to taste Kosher salt, to taste Instructions Render the bacon over medium heat. When the fat is fully rendered and the bacon is crisp, remove and strain. Reserve the fat. In the same pot, add the onion and celery and cook until onions are translucent, but not browned. Meantime, begin cooking the potatoes in one quart of the clam juice until tender. When the onions are translucent, add the bacon back to the pot and deglaze with the sherry vinegar by adding it to the pan and then scraping up the browned bits stuck to the bottom. After deglazing, lightly simmer until reduced and nearly dry. While the sherry is reducing, in a separate pan, heat the butter with two tablespoons of the reserved bacon fat. When the butter is melted, whisk in the flour until smooth. Lightly simmer the mixture for five minutes, taking care not to let it brown. Once the sherry is reduced, temper with the remaining quart of clam juice by adding it slowly to the soup base, then bring it back to simmer while stirring, ensuring there are no clumps. When the potatoes are just about tender, strain and add to the soup. Reserve the clam juice to adjust consistency if needed Simmer the soup for approx 10-12 minutes or until it reaches desired consistency. Add the chopped clams and reduce the heat after two minutes. Add half and half, chopped herbs and season to taste with salt and cayenne pepper. Garnish with fried clams, chive oil, and fresh chives. 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](