Equipment for New England Clam Chowder

Video Transcript

"Hi, my name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to take a few minutes to show you how to make a really tasty New England Clam Chowder. Alright, let?s take a second to run through what we're going to need, for today's recipe. First things first. You're going to need a pot. I've got a large eight and a half quarts, stock pot. I'm going to do it in this because, when it all works out, you're going to have about four and a half or five quarts of liquid and if I put it in a five or five and a half quarts, sauce pan, it's going to be cutting it pretty close to getting near the top and also I like to have lots of room, for it to breathe and lots of room for me to work and also it keeps it from splattering out, all over the place, using something that will only come half way, up in so, that's the biggest reason to use something like this. Also you want to make sure you've got a lid for it, that'll be handy, that'll help us for the sweating stages, in the very beginning. Next thing up, obviously, a nice knife. Always comes in handy. I rented a good cutting board, to cut up our onions, our celery, potatoes and our garlic. Also, the heat resistant rubber spatula, always a big favorite. Let?s see, we're going to use the whisk. We're going to use this to, first of all to actually help incorporate the roux, into the mixture but this will also help break down those potatoes, as we cook it. What will happen, is the potatoes they break down, they'll actually help thicken the soup and also give it a rich potato-like texture and flavor. The last thing, we're going to need today, as always, is towels. So, let?s go ahead and get started. The first thing we're going to do, is chop up our celery and our potatoes."