Triple D Nation Season 1 Episode 47 Soups, Stews and Seafood

In this episode of Triple D Nation, host Guy Fieri revisits some of the most memorable soup, stew, and seafood dishes from previous episodes of the show. First up is a trip to the Pacific Northwest where Guy catches up with the culinary masterminds behind Portland's Screen Door restaurant. Chef David Padberg shares the secrets behind his award-winning gumbo, which features smoked Andouille sausage, chicken, shrimp, and plenty of heat.

Next, Fieri heads to The Flaming Fish in Memphis, Tennessee, where husband and wife team Tom and Melissa Williams are serving up a spicy stew that pays homage to Tom's Creole heritage. Made with seafood, okra, tomatoes, and a trio of peppers, this dish is infused with bold flavors and a touch of heat.

Moving on to classic New England clam chowder, Fieri stops by Legal Sea Foods in Boston to learn about their signature recipe. Chef Rich Vellante reveals the key ingredient that sets their chowder apart from the rest and shares some tips for making perfect clam cakes.

Then it's off to the West Coast for a visit to The Spotted Pig in New York City, where Chef April Bloomfield is redefining the traditional seafood stew. Her take on bouillabaisse features a bounty of fresh seafood including mussels, clams, and cod in a broth infused with fennel, saffron, and tomato.

Fieri then makes a trip to Cincinnati, Ohio, where Camp Washington Chili has been dishing up hearty bowls of their famous chili since 1940. With a secret blend of spices and a meaty texture, their chili is the perfect comfort food on a chilly day.

Finally, Fieri takes a trip down to Miami, Florida, where he visits the Latin-inspired restaurant Finka Table & Tap. Here, Chef Eileen Andrade shares her recipe for caldo gallego, a hearty Spanish soup made with ham hocks, chorizo, and white beans.

Throughout the episode, Fieri not only gets a taste of these delicious soups, stews, and seafood dishes but also learns about the inspiration behind each of these chefs and restaurants. With its mix of bold flavors and heartwarming stories, this episode will leave viewers craving a hot bowl of soup or stew.