New England Clam Chowder From Kennebunkport, Maine
Prep Time:
Cook Time:
Servings:
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
  1. Wash clams and steam in water and white wine. Remove, reserving the cooking liquid, and pick and chop clams.
  2. Render bacon. Add butter and onion and sweat.
  3. Add oregano, garlic, celery, and potatoes. Stir well.
  4. 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.