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 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
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
- 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
