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Executive Chef Bryan Dame
ew England Clam Chowder from Kennebunkport, Maine
Courtesy of Chef Bryan Dame, Executive Chef of the Tides Beach Club
Serves 4 as a first course
Ingredients:
10 pounds cherry-stone clams
3/4 cup water
¾ cup white wine
Wash clams & steam … reserve cooking liquid … pick & chop clams
¼ pound bacon, diced
2 tablespoons butter
1 teaspoon chopped garlic
1 large onion, diced
¼ cup celery, diced
1 ½ pounds Yukon gold potatoes, diced
¼ 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:
½ cup diced bacon
½ cup minced onion
1 cup chopped clams
1 egg
½ 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.
