Frank Sinatra's Favorite Dish: The Clams Posillipo at Patsy's Italian Restaurant
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- čas přidán 7. 07. 2016
- Frank Sinatra could eat a whole plate (or three) of clams Posillipo from Patsy's. If you can't make the pilgrimage out to Patsy's to taste it for yourself, the restaurant's executive chef Sal Scognamillo shares his signature recipe. Watch the clip to learn how it's made, then follow this link for the step-by-step instructions: bit.ly/29o2ty0
- Zábava
This guy is good. Very straight foward,simpke,no theatre. Just actual cooking
Been ordering this at Patsy's for decades. One of my favorites -- amazing flavor in that sauce. Definitely requires some warm Italian bread to soak up that delicious goodness as well!
Holy heck that looks incredible, especially if made with fresh tomatoes.
I do not know any of the family who owns Patsy's.I must say Patsy,s is one of the best in N.Y.C..I mean one of the Top Ten. My friend took me there and the owners treat you with respect and really care about you as a customer
Gotta try this one day next time I'm in the city. Looks delicious!
My absolute favorite meal ever.
Boil, and then simmer another 10 mins?
How is that not overcooked
Looks real good I only wish Frank was here to enjoy them
Wow, simple as can be. I love everything out of Patsys. Will have to make this
When he cooked the claims in the olive oil and claim stock you can add alil white whine as well. It will definitely add another great element to the dish. Then add the tomatoes and simmer for 10m
Frank had good taste one Italian to another 👍🍺👍🥃👍
I love how this chef walked us threw this.
Much respect sir.
He didn’t have to go that hard into detail.
Cool as shit....
MY GOD THATS MY FAVORITE DISH .TO BAD I LIVE IN BOSTON!!!
Darn that looks Great
Looks very delish 😋
That is perfect
My mouth is watering
Yummmm
Magic
Yummy 😋
Im going home and make this right now
There seems to be a problem opening the link for this recipe. Can you please elaborate as to the quantities of your ingredients & what type of tomatoes are you using for this dish ??? Thank you for your time & I look forward to hearing from you.
That pasillipo sauce is such a deep rich red colour 🤤
Came on, if u cook two time the clams, it like a gums......
Hi do you use little neck or top neck clams which did type of clams did Sinatra prefer?
Does that look delicious!
that’s a big appetizer
I'm craving food😋
Hmmm why not steam them keep the natural clam juice , filter it and add to the tomato sauce . Get the clam flavor in the sauce and BURNT garlic ???? And don’t forget the linguini !!! 😊🥂Cheers!!
Does anyone know if this restaurant has any relations to the "Patsy's vesuvio" restaurants around New York in the '60s, '70s..
Wouldn’t those clams turn to rubber after all that heat. Already open and you cook them another 10 min
I add alil clam juice and white whine and call it Zuppa claims.
Perfection !!!🔥🍝🍷🇺🇸🎭🎈🙏🏼🎵⚾️🧢
Easy wiseguy
when you cook clams like this in Italy, they kill you ;-)
This is easy to cook.
He's making it a lot more difficult than it has to be.
It's more of an App without pasta. Like a Zuppa.
I ate at Patsy’s a couple of times. First time I ordered clams oreganata.The clams were bad , and I should have sent them back.I made their Clams Sinatra at home and purged the clams the old fashioned way, i.e. scrubbed them and soaked in salt water for a half hour and discard water after 1/2 hour . Repeat about 3 x until clean. Amount of sediment depends on the batch you bought and from where. The Sinatra way is very bland to my taste( sauce needs to be jazzed up with oregano, white wine, oregano).Agree that their way of purging makes no sense and overcooks clams and dilutes clam juice.
GREAT VIDEO THANK YOU.
Those clams are cooked into OBLIVION
V
The garlic is burnt.
How i cook clams : only cook once.
Same here. But doing so can never guarantee no sand.
@@mikeyshanghai9801 soak them in salt water overnight before cooking. The clams will spit out all the sands
saifulizhan Good tip, but the problem is that dead clams that are shut won’t spit out sands, and the only way to 100% distinguish between alive and dead clams is to blanch them. Live ones will open and dead ones will not.
@@mikeyshanghai9801 you have a point there. Yes dead clams wont spit sands. And stays shut. Cooking clams too long or twice will make the meat rubbery. I like to stir fry my clams. Put a lid on my wok. Let some of the stim cook my clams.
He practically washed out all the clam flavor.
Lol...I believe they did things correctly because did they really wanna get Sinatra's order wrong? Think about it.
Why in heaven's name would you want to boil the clams in water, diluting their juices, and rinsing the cooked clams in cold water, insuring there isn't a speck of clam juice left in the poor clam? No, I'm not making this! You've made tomato sauce with some clam flavoring, served on bland clams.
@David H 100% agree. Never in my life have I ever seen anyone rinse off cooked clams in the shell. Wash the outside to remove any sand and NEVER wash clams that are already cooked.
not to mention boiling the clams for 10 minutes after they're already cooked. these clams are going to be flavorless rubber.
just post your video on youtube and put an end to this madness lol
That's 50s cooking.
@@LordButtersI You know...I think you're spot-on.
This quest to remove “sand’ removes all the clam juice and ocean water. The better way to prepare clams and pasta is the old fashion way shucking them first. This is why no matter how great the restaurant and how skilled the chef, nothing beats making it the real way at home.
Hmm washing the open clams in the sink makes me cringe because of all of the flavor lost... and filtered water is so much better than tap water for cooking.
s
SAl I have not been I the restaurant since my friend tony b pasted miss your food and your father and mother smile beat food in newyork
Clams are overcooked and you lost the liquor by boiling them in cold water. What a hack. Vergognatevi
Horrible preparation you may as well just use canned clams oh and don't forget to wash them three times yikes