Chef Recipes: New England Clam Chowder from Kennebunkport, Maine

May 1st, 2012

Classic New England Clam Chowder from Kennebunkport, Maine

Courtesy of Chef Bryan Dame, Executive Chef of the Tides Beach Club

Serves 4 as a first course


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



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


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



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.