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New England Clam Chowder from Kennebunkport, Maine

Jun. 13th, 2012 | Comments 1 | Make a Comment   
Photo Courtesy of Tides Beach Club
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
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1 Comments on this Article

vision20 commented on June 13, 2012

Great recipe. Now if only I could learn the recipe by the Original Fish Company in Los Alamitos, Ca.

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