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- I'M ENJOYING CRAB CAKE WITH MY GRANDDAUGHTER, SHOREY, HERE, AND MY DAUGHTER, CLAUDINE.

YOU REMEMBER, TITINE, WHEN WE COLLECTED BLUE CRAB IN THE MARSHES?

- OH, ABSOLUTELY.

- I MEAN, YOUR MOTHER WOULD EAT THAT FOR HOURS AND HOURS.

WE WOULD BE FINISHED WAY BEFORE HER.

SHE GOES INTO THE TINY LITTLE LEG OR WHATEVER.

- ABSOLUTELY.

- YES.

WELL, YOU CAN--YOU DON'T HAVE TO DO IT WITH THAT.

I TOOK THE MEAT OUT OF IT HERE TO DO THAT RECIPE.

- WELL, THIS IS A REALLY BEAUTIFUL RECIPE.

HOW DID YOU MAKE IT?

- WELL, HERE IS HOW I MADE IT.

BREAK ABOUT A SLICE AND A HALF OF WHITE BREAD, AND PLACE IT INTO THE FOOD PROCESSOR, AND THEN PROCESS IT TO MAKE FRESH BREAD CRUMB, ABOUT THREE QUARTER OF A CUP.

TO 8 OUNCE OF CRAB, ADD ABOUT 3 TABLESPOON OF MAYONNAISE, A DASH OF PEPPER.

ADD THE DRIED THYME AND SOME TABASCO.

SALT.

AND SNIP IN SOME CHIVES.

AND THE BREAD CRUMB.

AND GENTLY MIX EVERYTHING TOGETHER.

POUR A LITTLE BIT OF PEANUT OIL INTO A SKILLET, HEAT IT OVER MEDIUM TO HIGH HEAT, AND THEN FORM THE CRAB CAKE INTO FOUR PATTY GENTLY WITH YOUR HAND.

VERY GENTLY ARRANGE THEM IN THE HOT SKILLET, AND SAUTE UNTIL THEY ARE NICELY BROWN, ABOUT 3 MINUTES ON ONE SIDE.

THEN TURN THE CRAB CAKE AND COOK AGAIN ABOUT 3 MINUTE ON THE OTHER SIDE.

WHILE THE CRAB CAKE ARE COOKING, PEEL A TOMATO USING A SERRATED PEELER.

THEN CUT IT IN HALF, SEED IT, AND COARSELY CHOP IT.

HALVE AND PIT AN AVOCADO.

CUT IT INTO SMALL CUBE USING A PARING KNIFE RIGHT INTO THE SHELL.

SCOOP IT ON TOP OF THE TOMATO.

ADD SALT, FRESHLY GROUND BLACK PEPPER, SOME RED WINE VINEGAR, OIL, AND A LITTLE BIT OF WATER, AND GENTLY STIR EVERYTHING TOGETHER.

USING SCISSOR, SNIP IN SOME FRESH CHIVE.

TO SERVE, SPOON SOME OF THE TOMATO AND AVOCADO SAUCE ON A PLATE.

WITH THE BACK OF YOUR SPOON, MAKE A NEST IN THE CENTER, AND SET THE CRAB RIGHT IN THE CENTER.

AND GARNISH WITH A CHIVE OR TWO.

SHOREY, YOU WANT TO TASTE IT?

- YEAH.

- GOOD, SO YOU TASTE IT.

- MMM.

- CRAB CAKE.

ISN'T THAT GOOD?

MMM.

IT'S DELICIOUS, HUH?

SOME TASTE FROM THE SEASHORE.

IT'S SHELLFISH TODAY.

FROM EASY TO ELEGANT, THIS IS ESSENTIAL PEPIN.

[glasses clink] [upbeat string music] ♪ ♪ - EVEN AS A CHILD, CLAUDINE ALWAYS ENJOYED SEAFOOD.

AND NOW MY GRANDDAUGHTER, YOUR DAUGHTER, SHOREY, DOES TOO.

IN FACT, SHE LOVES, RIGHT?

- YEAH, SHE REALLY DOES.

- WE'RE GOING TO DO OYSTER MADISON TODAY.

MADISON, THE TOWN I COME FROM IN CONNECTICUT.

WE DO HAVE A LOT OF OYSTER THERE.

BIG DIFFERENCE, EAST COAST, WEST COAST, SOUTH.

DIFFERENT SHAPE, A BIT OF DIFFERENT TASTE, BUT THEY ARE ALWAYS GREAT.

WE'RE GOING TO DO MUSSEL POULETTE.

POULETTE IS JUST WITH A LITTLE BIT OF-- - A CREAM SAUCE?

- OF CREAM AND WHITE WINE SAUCE.

THAT'S REALLY VERY CLASSIC.

AND OUT OF THE BIG ONE, WE'LL PICK SOME UP TO DO A MUSSEL GRATINEE.

THAT IS, YOU DO THEM LIKE ESCARGOT, YOU KNOW, WITH A BIT OF BUTTER AND GARLIC.

AND THEN WE'RE ALSO GOING TO DO CLAM FRITTER.

- EXCELLENT.

- OKAY, YOU WANT TO CLEAN A LITTLE BIT OF THAT FOR ME?

- ALL RIGHT.

- OKAY, JUST--I NEED ABOUT A TABLESPOON OR SO.

I'LL DO THE GARLIC.

AND YOU KNOW, I JUST NEED-- YOU CAN CUT A LITTLE PIECE OF THAT, AND I'M GOING TO CRUSH IT THE SAME WAY THAT I CRUSH THE GARLIC.

- OH.

OKAY.

- AND THEN WE'RE GOING TO MIX IT TOGETHER TO SAUTE THE SPINACH WITH IT.

SO CUT YOUR GINGER IN HALF LIKE THIS, AND THEN CRUSH IT IN THE SAME WAY THAT YOU DO THE GARLIC.

- IT'S PRETTY FIBROUS, THOUGH.

- IT'S PRETTY FIBROUS, BUT THIS IS-- NOT ALL GINGER IS PRETTY TENDER, AND IT WILL-- I MEAN, YOU COULD DO IT IN A SMALL FOOD PROCESSOR ALSO.

- YEAH, I THINK THAT'S PROBABLY WHAT I WOULD DO.

- OKAY.

SO WE GOING TO HAVE THIS.

- YOU WANT ME TO PUT SOME OIL IN HERE?

- GOOD IDEA.

OLIVE OIL OR-- - I'LL PUT, YES, A NICE OLIVE OIL.

NOT TOO MUCH BUT A LITTLE BIT.

JUST TO GET THE SAUTE, RIGHT?

- YEAH.

- DO YOU WANT SOME MORE?

- YEAH, A LITTLE MORE.

- OKAY.

- OKAY.

I DON'T THINK THEY ARE HOT.

- WELL, IT'S MAKING THAT SHIMMERING THING.

- THE SPINACH ARE JUST WET FROM WASHING, SO YOU CAN DO THIS.

DON'T MAKE TOO MUCH NOISE, SO-- - DOESN'T MAKE TOO MUCH NOISE.

YOU WANT TO PUT THE GINGER AND GARLIC IN FIRST?

- NO.

- NO?

OKAY.

- I WANT TO PUT THAT HERE SO THAT THE GINGER AND GARLIC AND DON'T BURN.

AND I'LL PUT THAT ON TOP OF IT HERE.

AND WE'LL START COOKING IT.

COVERING IT.

IF YOU WASHED YOUR SPINACH AWHILE AGO AND THEY ARE REALLY DRY, THEN YOU CAN PUT 1 OR 2 TABLESPOON OF WATER TO START, BUT OTHERWISE JUST WASH. FROM WASHING IS GOOD.

YOU SEE, WASH-- THOSE ARE BABY SPINACH.

THEY ARE NICE AND BEAUTIFUL, AND EVEN THE STEM HERE IS VERY TENDER, SO NO NEED TO REMOVE IT.

IF IT'S OLDER ONE, YOU WILL HAVE TO FOLD THIS LIKE THIS AND PULL IT OUT TO REMOVE THESE WHEN THEY ARE TOUGH.

BUT THIS ONE-- - I'M GOING TO PUT SOME SALT AND PEPPER ON HERE TOO, OKAY?

- OKAY, THAT'S A GOOD IDEA.

AND NOW I'M GOING TO SHOW YOU HOW TO OPEN OYSTER.

SO ALL OF THIS WENT OUT.

IN THE U.S., USUALLY WE GO THROUGH THE TAIL HERE, A LITTLE BIT OF PRESSURE.

YOU POP IT OPEN.

THAT'S PRETTY EASY.

AND THEN YOU CUT IT, TRY TO CUT IT RIGHT-- - TO RELEASE THE MUSCLE, RIGHT?

- YEAH, TO CUT IT HERE.

THERE IS THAT MUSCLE WHICH IS HOLDING IT, YOU KNOW?

SO YOU WANT TO CUT IT NEAT.

AND NOW USUALLY YOU CUT AGAIN THE INSIDE TO CLEAN THAT UP SO THAT THEY ARE LOOSE, READY TO BE SLURPED, YOU KNOW?

- YES.

- I HAVE A COUPLE OF DOZEN OF OYSTER OPEN HERE.

WHEN YOU DO THE OYSTER WITH ALL OF THE JUICE, YOU PUT THEM IN THERE.

YOU WATCH OUT THAT THERE IS NO SHELL.

BUT WHEN THEY ARE WHOLE LIKE THIS, YOU WASH THEM IN THE JUICE AND TRANSFER THEM.

ALL THE SEDIMENT GOES TO THE BOTTOM, SO ALL YOU HAVE TO WAIT IS, LIKE, 5, 10 SECONDS, YOU KNOW.

AND THEN YOU'LL SEE THAT WHEN I POUR IT.

YOU'LL SEE THE BOTTOM.

YOU KNOW, IT'S ONLY THE CLEAR STUFF COME TO THE TOP.

SO YOU CAN REALLY SEE.

YOU SEE IN THE BOTTOM THERE?

SO THAT IS, YEAH, SEDIMENT TOO.

- YEAH.

- OKAY.

THIS--SOME WHITE WINE.

AND I'M GOING TO REDUCE THAT, AND WE'RE GOING TO DO THE SAUCE WITH THAT.

SO FOR THE TIME BEING, WHAT YOU WANT TO DO IS TO PUT YOUR--ARRANGE YOUR SHELL LIKE THIS.

YOU KNOW, WHAT IS DONE CONVENTIONALLY: YOU WANT TO PUT THAT IN THE OVEN FOR MAYBE 5 MINUTES.

- OKAY, I HAVE THE OYSTER SHELLS.

THEY'RE NOT VERY, VERY HOT, BUT THEY'RE WARMED.

- HERE IS WHAT WE'RE GOING TO DO.

- SO DO YOU WANT THEM--OKAY.

- I'M GOING TO PUT SOME SPINACH HERE, BECAUSE THOSE ARE SMALL SHELL.

- OKAY.

- AND THAT WILL HOLD.

- OH, THE--ALL RIGHT.

- AND THE SPINACH IS GOOD UNDERNEATH.

AND NOW ARRANGE YOUR SHELL ON TOP OF IT, YOU KNOW?

YOU WANT TO DO TWO LIKE THIS AND THEN A TINY BIT OF SPINACH INSIDE, LIKE THIS.

OKAY.

SO YOU WILL ARRANGE THE SPINACH THERE INSIDE?

OKAY, SO FOR ME, THIS HAS BEEN REDUCED BY HALF.

AS YOU CAN SEE, THERE IS ALMOST NOTHING LEFT.

SO NOW I'M GOING TO PUT MY OYSTER IN THERE TO POACH THEM.

AND THEY WON'T TAKE LONG TO POACH, YOU KNOW, ESPECIALLY THOSE ARE SMALL.

- WHICH MEANS I HAD BETTER BE QUICK ABOUT THE SPINACH.

- NO, NO, I HAVE TO DO THE SAUCE AFTER, SO IT'S FINE.

AS SOON AS I SEE THAT THE MANTLE START TO FRILL, YOU KNOW, THEN THEY ARE COOKED ENOUGH, RIGHT?

I DON'T EVEN BRING THEM TO A BOIL.

YEAH, YOU CAN SEE, FOR EXAMPLE, THIS ONE HERE.

THAT'S THE MANTLE, AND IT'S START.

I MEAN, LIKE THAT.

BRING--YOU SEE IT'S ALMOST COMING TO A BOIL.

- SO YOU DON'T EVEN REALLY WANT IT TO BOIL?

- NO, NOT REALLY.

I MEAN, YOU KNOW, THOSE GET TOUGH.

SO HERE THEY'RE JUST HOLDING.

THE MANTLE IS FINE.

THEY'RE HOT.

SO THAT'S IT.

SO NOW I'M GOING TO GIVE THEM BACK TO YOU.

I'M GOING TO DO AN EMULSION OF BUTTER IN THERE.

PUT SOME PEPPER.

THEN AT LEAST 2 TABLESPOON, 2 GOOD TABLESPOON OF BUTTER IN THERE, WHICH, AS THEY COME TO A BOIL, STRONGLY TO EMULSIFY TOGETHER.

- AND THAT'S IT.

- YEAH, IT'S LIKE A KIND OF LIGHT BEURRE BLANC, IF YOU WANT.

THAT'S IT, YES.

YOU DON'T HAVE TO DO ANYTHING TO IT.

JUST CREAMY, AND EMULSIFY THE ADDITION OF BUTTER, AND THAT'S IT.

- JUST A NICE JUS.

- YEAH, A JUS BEURRE, YEAH?

THEN STRAIGHT.

THAT'S IT.

THERE.

- THIS IS GREAT.

- GOOD.

AND THIS IS THE OYSTER MADISON.

- SO NOW WE'RE GOING TO MAKE MUSSELS?

- POULETTE.

- POULETTE.

- LE MOULES POULETTE, MUSSEL POULETTE, MUSSEL MARINIERE.

YOU KNOW, IT'S JUST WITH A WHITE WINE AS I'M GOING TO DO, AND IF YOU ADD CREAM TO IT, IT BECOME MUSSEL POULETTE.

YOU SEE THOSE MUSSEL HAVE BEEN CLEANED.

LOOK AT THIS ONE.

SEE IT'S OPEN?

- MM-HMM.

- IF I BANG ON IT-- - IT GETS UPSET.

- NO, IF IT'S LIVE.

SEE, IF IT'S LIVE, IT'S CLOSED.

SO I KNOW THAT MUSSEL IS LIVE, YOU KNOW?

I MEAN, YOU DON'T HAVE TO THROW A MUSSEL OUT BECAUSE IT'S OPEN.

- OH, BECAUSE IT'S OPEN.

- YEAH.

AND THIS--I MEAN, LOOK AT THE ENCRUSTATION ON TOP OF IT.

YOU KNOW, THAT YOU CAN CLEAN UP WITH A KNIFE, BUT DOESN'T REALLY MATTER.

- IT'LL STAY?

- YES.

THE POINT IS, I HAVEN'T SEEN MUSSEL THAT DIRTY-- I SHOULDN'T SAY DIRTY, BUT THAT--WITH THE ENCRUSTATION, THE BEARD-- IN A LONG TIME, BECAUSE USUALLY THEY GROW ON WIRE NOW AND YOU HAVE NONE OF THOSE.

SO THOSE MUST BE WILD ONES.

SO I'M GOING TO START RIGHT AWAY.

SO WE COOK THEM IN THERE.

[sizzling] MY PAN IS HOT.

AND THEN I PUT WHITE WINE IN THERE.

OOH!

NOW IT'S GOING TO GO FAST.

I'M GOING TO PUT ONION IN IT.

- I'M GOING TO PEEL YOU SOME GARLIC.

- PEEL SOME GARLIC FOR ME.

SO ONION, GARLIC.

AND THIS IS, AS I SAID, THE MOULES MARINIERE, WHICH WERE SERVED, YOU KNOW, IN ANY BISTRO IN FRANCE, WOULD SERVE JUST LIKE THAT WITH BOTH SHELL AND JUST A NATURAL JUICE.

AND IF I WERE TO DO THAT, I WOULD ADD BUTTER TO IT.

I'M NOT GOING TO PUT BUTTER TO IT FOR THE SIMPLE REASON THAT I'M GOING TO DO A SAUCE WITH CREAM, YES.

SO HERE IS THE ONION.

YOU WANT TO PUT, LIKE, ONE BRANCH OF-- - OF THYME?

- OF THYME IN THERE THAT YOU CAN GIVE ME?

I'M GOING TO PUT TWO BAY LEAF ON TOP.

THAT'S IT.

- ALL RIGHT.

- GOOD.

YOU SHOULD TASTE THEM, YOU KNOW, BECAUSE SOMETIME THE MUSSEL CAN BE VERY, VERY SALTED, AND SOMETIME I TELL YOU I HAVE TO ADD SALT TO IT, DEPENDING ON THE-- NOW, SOME TIME OF THE YEAR, THEY'RE REALLY FULL.

SOME OF THE TIME OF THE YEAR, THEY ARE MUCH LESS FULL.

DEPENDING WHERE THEY COME FROM TOO.

YOU KNOW, I HAVE A LOT OF THOSE COMING FROM CANADA.

YOU SEE HERE-- - DO MUSSELS HAVE A SEASON LIKE OYSTERS HAVE A SEASON?

- THEY HAVE A SEASON, OF COURSE, A SEASON WHERE THEY SPAWN.

AND YOU KNOW WHAT HAPPENED WITH THOSE-- WITH ALL THE SHELLFISH LIKE THIS, THEY ACQUIRE THEIR-- THEY ACQUIRE THEIR NUTRIENT THROUGH A FILTERING SYSTEM.

SO, YOU KNOW, THEY FILTER WATER AND GET THE PIGMENT OF FOOD AND THE LITTLE PLANKTON AND ALL THAT IN THE WATER.

THAT'S HOW THEY FEED THEMSELVES, MEANING THAT A MUSSEL LIKE THAT CAN FILTER HUNDREDS OF GALLONS OF WATER A DAY, AS WELL AS OYSTER, MUSSEL, AND SO FORTH, OR CLAM FOR THAT MATTER.

AND THIS IS WHY, WHEN THE WATER IS POLLUTED, RIGHT AWAY IT GETS TO THE SHELLFISH.

YOU GOT TO WATCH THE SHELLFISH, BECAUSE, AS I SAID, THEY FILTER SO MUCH WATER.

SO THEY GET POLLUTION, POLLUTED VERY FAST.

OKAY, THIS WILL COME TO A BOIL.

YOU SHAKE IT A COUPLE OF TIME UNTIL THEY'RE OPEN.

AND NOW THEY ARE BASICALLY OPEN.

YOU CAN SEE A LOT ARE OPEN.

SOME ARE NOT OPEN, SO YOU CONTINUE WITH THE ONES WHICH ARE NOT OPEN.

YOU COOK THEM A LITTLE LONGER.

AND THE ONE WHO DO NOT OPEN AT ALL, THEN WE DON'T KEEP.

OKAY, TITINE, IF THERE IS SOME BIG ONE HERE, I'M GOING TO GIVE YOU SOME TO OPEN.

YOU DON'T HAVE TO WORRY ABOUT THE JUICE HERE, BECAUSE WE'RE GOING TO PUT THE JUICE BACK IN, REBOIL IT WITH THE JUICE.

AND HERE YOU CAN GET THE LARGE NICE MUSSEL LIKE THIS, OPEN THEM.

WE PUT THEM HERE, AND WE GOING TO DO THAT WITH, LIKE, A SNAIL BUTTER.

- THIS ONE'S A LITTLE SMALL.

CAN IT JUST HAVE EXTRA BUTTER?

- WELL, WHAT YOU DO WHEN THEY ARE REAL SMALL, YOU PUT TWO MAYBE ON THAT SIDE.

SEE, THIS IS NOT THE BEST TIME OF THE YEAR FOR THAT.

OTHERWISE, THOSE MUSSEL SOMETIMES FILL UP THE SHELL, AND THAT'S REALLY THE TIME OF THE YEAR.

MY JUICE IS REDUCED NOW ENOUGH.

I'M GOING TO PUT IT IN THERE TO FINISH THE SAUCE.

OKAY, AND WE'LL DO A BEURRE MANIE IN A SECOND WITH THIS.

- OKAY.

- OKAY, SO-- ONE SLICE OF BREAD.

WE'LL DO A BEURRE MANIE.

GIVE ME THE GARLIC.

- HERE YOU GO, A COUPLE CLOVES OF GARLIC.

WE'RE GOING TO PUT ALL OF THIS IN THE LITTLE FOOD PROCESSOR, RIGHT?

- THERE'S SOME PARSLEY.

THROW THE GARLIC IN THERE.

OKAY.

A DASH OF SALT.

PEPPER.

OKAY.

LOOK HOW BEAUTIFUL IT IS.

PUT A BIT OF TABASCO IN THERE, BUTTER, AND OLIVE OIL.

HERE IS GOOD OLIVE OIL.

NICE AND FLUFFY WITH THE BUTTER IN IT.

YOU MIX IT THIS WAY.

AND NOW YOU CAN PUT A LITTLE BIT OF THAT ON EACH OF THOSE.

RIGHT ON TOP.

- SO YOU WANT IT, LIKE, SORT OF MOUNDED, LIKE THIS?

- YEAH, YEAH.

WE'RE GOING TO DO A LITTLE BIT OF-- UNDER THE BROILER.

YOU CAN HAVE THAT READY, YOU KNOW, WHEN YOU HAVE GUESTS.

THIS IS GREAT FOR HORS D'OEUVRES.

WHAT WE'LL PUT IS A TINY DASH OF WHITE WINE ON TOP OF THIS, LIKE THIS.

AND THAT BASICALLY IS READY TO GO INTO THE OVEN.

AND WHAT I WILL DO DURING THAT TIME IS THE BEURRE MANIE FOR THIS.

I NEED ABOUT--WELL, AT THE MOST, 2 TEASPOON, A TABLESPOON OF BUTTER.

A LITTLE BIT OF FLOUR.

THIS IS WHAT WE CALL A BEURRE MANIE, OR A KNEADING BUTTER, WHICH IS A THICKENING AGENT.

- NOW, THAT I'M SURPRISED YOU DIDN'T DO WITH YOUR FINGERS, BUT THEN YOU ALWAYS PUT IT IN ON YOUR WHISK.

- EXACTLY.

WHY WOULD YOU DO IT WITH YOUR FINGER-- DIRTY YOUR FINGER?

AND HERE, YOU NEED THIS TO GO INSIDE, SO MIGHT AS WELL DIRECTLY DO IT WITH THE WHISK.

- RIGHT.

- BUT IF YOU DO IT WITH A SPOON OR WHATEVER, YOU STILL HAVE TO GRAB IT WITH THIS.

YOU GO DIRECTLY INTO THE HOT LIQUID.

HERE I'M GOING TO REDUCE IT.

DIRECTLY INTO IT.

IT'S LIKE A ROUX BUT IN REVERSE.

- BUT SO CAN YOU-- YOU SHUT IT OFF.

NOW YOU'RE PUTTING IT IN.

- YEAH, I MEAN, THAT DOESN'T REALLY MATTER.

- IT DOESN'T MATTER.

OKAY.

- I CAN SEE WHAT I'M DOING BETTER THIS WAY.

OKAY, SO IT'S THICKENED ALREADY A LITTLE BIT.

I NEED A LITTLE MORE.

OKAY.

BRING IT TO A BOIL.

PUT IN, LIKE, ABOUT A QUARTER OF A CUP OF CREAM IN THERE.

AND THIS IS THE SAUCE POULETTE, THE POULETTE SAUCE THAT GOES DIRECTLY ON TOP OF THE MUSSEL.

PUT THEM IN A NICE BOWL LIKE THIS.

THAT'S IT.

MOULES POULETTE.

- MOULES POULETTE.

- YOU KNOW, YOUR AUNT--MY AUNT IN FRANCE USED TO DO THAT ALL THE TIME IN HER RESTAURANT.

THIS ONE IS EXTRA.

DO YOU WANT TO TASTE IT?

- I DO.

- OKAY.

SO HERE IS THE MOULES POULETTE AND THE MUSSEL GRATINEE.

AND NOW CLAM FRITTER.

- YAY FOR CLAM FRITTERS.

- I MEAN, REMEMBER WHEN YOU WERE SMALL, WE HAD A HOUSE ON THE WATER, AND WE USED TO GO FOR CLAM LIKE THIS.

THOSE ARE QUAHOG.

- THE QUAHOGS ARE ENORMOUS.

- THE VERY LARGE ONE, YES.

WE USED TO GO FOR THOSE IN THE MUD WITH YOUR FEET.

YOU COULD FEEL THEM UNDERNEATH.

THIS IS VERY DIFFICULT TO OPEN, YOU KNOW, WITH A KNIFE LIKE THIS.

SO WHAT I DID: I PUT THOSE IN THE FREEZER FOR, LIKE-- - IN THE FREEZER?

- YEAH.

HALF AN HOUR OR-- SO THEY ARE-- YEAH, NOW YOU SEE I CAN PUT MY KNIFE IN IT, MAKE THEM OPEN A LITTLE BIT, AND THEN I CAN PUT THEM-- IF I DIDN'T PUT THEM IN THE FREEZER, I WOULD HAVE A HARD TIME TO OPEN IT.

AS YOU CAN SEE, THEY'RE STILL A LITTLE FROZEN.

THEY DIDN'T STAY THERE LONG.

SO THERE, I TAKE THEM OUT LIKE THIS.

YOU CAN SEE THAT THOSE ARE REALLY BIG.

THERE IS ABOUT-- I HAVE SOME LARGE QUAHOG WHICH ARE, LIKE, A POUND APIECE.

DO YOU WANT TO GIVE ME THAT?

- I KNOW; THEY'RE HUGE.

- AND THE JUICE HERE.

AND WE WANT TO CUT THEM INTO PIECES, OF COURSE, AFTER.

EVEN SPAGHETTI AND CLAM SAUCE, I DO IT WITH THIS.

IF I DON'T--IF THEY ARE FRESH AND I CANNOT OPEN IT, YOU KNOW, I BREAK THEM DIRECTLY, YOU KNOW, LIKE THIS.

THAT'S IT.

- THAT'S IT.

- AND IF YOU REALLY CANNOT DO IT OTHERWISE, THEN AT THAT POINT, I OPEN THEM.

THEN AFTER WHEN YOU SLIDE YOUR KNIFE, OF COURSE, INTO IT, CLAUDE HAS ANOTHER TECHNIQUE.

HE PUT THEM IN THE VISE.

HE GOES TO HIS SHOP-- - OH, REALLY?

- PUT THEM IN THE VISE AND BREAK THEM IN THE VISE.

SO WHILE YOU'RE CUTTING THIS, I'M GOING TO DO THE BATTER FOR THAT, ALL RIGHT?

SOMETIME I PUT SOME JALAPEÑO IN THERE, BUT THIS TIME, I DON'T THINK WE DO.

OKAY, I'M GOING TO DO TWO.

- YOU WANT THESE TO BE RELATIVELY THIS SIZE, RIGHT?

PRETTY MUCH?

IS THIS A GOOD SIZE?

- YES, YES.

AND MAYBE 1/3 OF A CUP OF CORNMEAL.

I PUT A TEASPOON, MAYBE EVEN A TEASPOON AND A HALF OF BAKING POWDER.

ONE EGG.

AND I'M GOING TO DO THE JUICE OF THE CLAM.

I MEAN, USUALLY WHEN YOU DO THIS, YOU HAVE MANY MORE JUICE.

LIKE, I HAVE THIS HERE.

WHEN WE OPENED ALL OF THOSE CLAM, I HAVE THAT JUICE.

NOW, YOU KEEP THAT FROZEN.

WHAT I DO--WHEN I DO SPAGHETTI AND CLAM SAUCE OR OTHER THING-- OR WE USED EVEN TO DO A COCKTAIL IN LONG ISLAND.

THEY DO A COCKTAIL WITH VODKA AND ICE-COLD, THE JUICE OF THE CLAM.

OKAY, SO I HAVE AN EGG IN IT, SOME OF THE JUICE OF THE CLAM.

I WILL PUT MORE.

OKAY.

HERE.

- AND YOU DON'T REALLY PUT ANY SALT OR ANYTHING IN THERE, RIGHT?

BECAUSE THEY'RE CLAMS.

- NO SALT.

YOU KNOW, YOU CAN PUT JALAPEÑO OR MAYBE SOME PEPPER.

I'M GOING TO PUT SOME PEPPER HERE.

WE'LL PUT A BIT OF GARLIC.

HERE.

LITTLE SCALLION.

OKAY.

AND WE'RE GOING TO BE READY TO-- - TO FRY.

- TO FRY THEM.

LIKE, 375 AT LEAST, SO IT'S PLENTY.

SO LET ME PUT THAT, YOU KNOW, TABLESPOON BY TABLESPOON IN THERE.

SO THIS IS NICE FOR A PARTY, YOU KNOW?

EATING OUTSIDE.

- YEAH.

- NOT EATING INSIDE.

- NOT EATING INSIDE.

- I DON'T FRY INSIDE.

YOUR MOTHER WOULD GET ME CRAZY.

IF I FRY ANYTHING INSIDE, I GET KILLED.

OKAY, THIS IS ABOUT FULL.

AND AS YOU CAN SEE, THEY COME TO THE TOP AND YOU CAN FLIP THEM OVER A LITTLE BIT.

SEE, THEY'RE DOING PRETTY GOOD.

- OH, THEY LOOK-- THEY LOOK BEAUTIFUL.

- JUST HAVE TO WAIT ANOTHER MINUTE OR SO.

I THINK IT'S TIME FOR OUR GLASS OF WINE, TITINE.

WE WORKED A LOT.

- I THINK YOU'RE ABSOLUTELY RIGHT.

- OKAY.

WHAT DO WE HAVE, A CHARDONNAY HERE?

- YEAH, A LITTLE MACON-CHANES.

- MACON-CHARNES?

OH, CHANES, OKAY.

- CHANES, CHANES.

HERE YOU GO, WHILE YOU WAIT FOR YOUR THINGS TO COOK.

IT'S ALWAYS NICE TO COOK WITH WINE.

- OKAY, I THINK IT'S ABOUT FINE NOW.

ALL RIGHT.

- I THINK THEY LOOK REALLY, REALLY BEAUTIFUL, ESPECIALLY THAT ONE.

- CRUNCHY.

AND HERE IS THE CLAM FRITTERS.

- OH, AND HERE IS SHOREY.

- HERE IS MY GRANDDAUGHTER.

HI, SWEETHEART.

- HI, BABY.

- HAVE YOU HAD CLAM FRITTER BEFORE?

NEVER?

- NO, I DON'T THINK SO.

- I WANT YOU TO TASTE THIS.

YOU WANT TO TASTE A PIECE OF IT?

LIKE THIS.

- YOU'RE GOING TO LIKE THAT.

- AND YOUR MOM, YOU GOT TO HAVE ANOTHER PIECE LIKE THIS.

LIKE IT?

YOU CAN HAVE A DRINK WITH US.

THAT'S GOOD.

I'VE COOKED ALL MY LIFE, AND I STILL ENJOY IT, ESPECIALLY SHARING TIME IN THE KITCHEN WITH MY FAMILY AND YOU.

HAPPY COOKING.

- HAPPY COOKING.

- OH!

[upbeat string music] ♪ ♪ Captioning byCaptionMax www.captionmax.com - HAPPY COOKING.