Luxe Epicure

Photo Courtesy of Tides Beach ClubThis 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

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:

• 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

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

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