2.8
5 ratings

New England Clam Chowder from Kennebunkport, Maine

Clam Chowder

Tides Beach Club

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.

Ingredients

  • 10 Pounds cherry-stone clams
  • 3/4 Cups water
  • 3/4 Cups white wine
  • 1/4 Pound bacon, diced
  • 2 Tablespoons 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 Teaspoons Worcestershire sauce
  • 2 Cups 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.

Nutritional Facts
Servings4
Calories Per Serving1768
Total Fat72g100%
Sugar7gN/A
Saturated37g100%
Cholesterol537mg100%
Protein178g100%
Carbs88g29%
Vitamin A1565µg100%
Vitamin B12128µg100%
Vitamin B60.8mg40.6%
Vitamin C38mg64%
Vitamin D1µgN/A
Vitamin E9mg47%
Vitamin K20µg25%
Calcium585mg59%
Fiber6g24%
Folate (food)102µgN/A
Folate equivalent (total)102µg25%
Iron21mg100%
Magnesium285mg71%
Monounsaturated21gN/A
Niacin (B3)7mg36%
Phosphorus2495mg100%
Polyunsaturated6gN/A
Potassium1574mg45%
Riboflavin (B2)0.7mg41.1%
Sodium7098mg100%
Thiamin (B1)0.4mg29.9%
Trans0.4gN/A
Zinc7mg48%