New England Clam Chowder from Kennebunkport, Maine

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

  • 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
  • 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

  • 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
  • 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

Stefanie Payne

I am a product development lead in NASA's human exploration deep space program at headquarters in Washington, DC. When I am not telling the story of human exploration in space, my focus is on writing about travel on Earth—with articles appearing in The Huffington Post, The Travel Channel, blogs for The National Geographic Society, The Wall Street Journal, BusinessInsider, IBTimes and more. ...(Read More)

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