As the Kennepunkpoort Festival 2012 is getting closer and closer, we are becoming more excited about experiencing so many outstanding events. My interview and  bio for Executive Chef Bryan Dame was featured on CityRoom. He was nice enough to send his New England Clam Chowder and grandfather’s Clam Fritters for us.

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.






This event is produced and presented by Maine Magazine in cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.


Maralyn D. HillThe Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

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