This clam chowder recipe comes courtesy of Chef Bryan Dame, Executive Chef of the Tides Beach Club Kennebunkport Oceanfront Hotel. The fresh cherry-stone clams are the star of this creamy, warming soup that makes a great appetizer during any season.

Serves 4 as a first course

Ingredients:

• 10 pounds cherry-stone clams
• 3/4 cup water
• 3/4 cup white wine
• Wash clams & steam-reserve cooking liquid-pick & chop clams
• 1/4 pound bacon, diced
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• 1 large onion, diced
• 1/4 cup celery, diced
• 1 ? pounds Yukon gold potatoes, diced
• 1/4 cup flour
• 2 teaspoons Worcestershire sauce
• Reserved clam juice
• 2 cups cream
• 1 teaspoon chopped thyme
• Salt and Black Pepper to taste

Method:

• Render bacon
• Add butter and onion and sweat
• Add oregano, garlic, celery and potatoes stir well
• Add flour to make a roux
• Add clam juice and cream
• Cook until potatoes are tender and add clams, Tabasco, Worcestershire sauce, thyme, salt and pepper

My Grandfather’s Clam Fritters

Ingredients:

• 1/2 cup diced bacon
• 1/2 cup minced onion
• 1 cup chopped clams
• 1 egg
• 1/2 cup milk
• 1 ? teaspoons baking powder
• 1 cup flour

Method:

• Render bacon and add onion, sweat onion and chill
• Mix well with all other ingredients
• Portion into 1 tablespoon sized balls and fry at 350 F