New England Clam Chowder From Kennebunkport, Maine

Name: New England Clam Chowder From Kennebunkport, Maine
Ingredients: 10 pound cherry-stone clams; 3/4 cup water; 3/4 cup white wine; 1/4 pound bacon, diced; 2 tablespoon butter; 1 teaspoon chopped garlic; 1 large onion, diced; 1/4 cup celery, diced; 1 1/2 pound yukon gold potatoes, diced; 1/4 cup flour; 2 teaspoon worcestershire sauce; 2 cup cream; 1 teaspoon chopped thyme; salt and black pepper, to taste

JustLuxe|July 10, 2012 2:12 pm EST

2.8 (6 ratings)

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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.

Servings

4

Ingredients

10 pound cherry-stone clams
3/4 cup water
3/4 cup white wine
1/4 pound bacon, diced
2 tablespoon butter
1 teaspoon chopped garlic
1 large onion, diced
1/4 cup celery, diced
1 1/2 pound yukon gold potatoes, diced
1/4 cup flour
2 teaspoon worcestershire sauce
2 cup cream
1 teaspoon chopped thyme
salt and black pepper, to taste

Directions

Wash clams and steam in water and white wine. Remove, reserving the cooking liquid, and pick and chop clams.
Render bacon. Add butter and onion and sweat.
Add oregano, garlic, celery, and potatoes. Stir well.
Add flour to make a roux. Add reserved clam cooking liquid (clam juice) and cream. Cook until potatoes are tender and add clams, Tabasco, Worcestershire sauce, thyme, salt, and pepper.