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 ½ 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 ½ 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