Execuitive Chef Bryan Dame Shares His Classic New England Clam Chowder and Grandfather’s Clam Fritters

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Executive Chef Bryan Dame

ew England Clam Chowder from Kennebunkport, Maine

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

Serves 4 as a first course

Ingredients:

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

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:

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

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.