New England Clam Chowder from Kennebunkport, Maine

Name: New England Clam Chowder from Kennebunkport, Maine
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

New England Clam Chowder from Kennebunkport, Maine was pinched from <a href="http://www.thedailymeal.com/new-england-clam-chowder-kennebunkport-maine-recipe" target="_blank">www.thedailymeal.com.</a>

"This clam chowder recipe comes courtesy ofchef 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

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10 Pounds cherry-stone clams

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3/4 Cups water

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3/4 Cups white wine

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1/4 Pound bacon, diced

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2 Tablespoons butter

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1 Teaspoon chopped garlic

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1 large onion, diced

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1/4 Cup celery, diced

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1 1/2 Pound Yukon Gold potatoes, diced

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1/4 Cup flour

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2 Teaspoons Worcestershire sauce

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2 Cups cream

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1 Teaspoon chopped thyme

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salt and black pepper, to taste

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