Classic Clam Chowder–whether misted by summery salty spray, or steamy and savory amid wintery chill.
The Menu Shoppe has it covered…discover our “finds”.
Steamy chowder as a weekly special—highlighted on our new
Smokey Clam Chowder
A classic chowder infused with smokey zest
6 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1/2 cup (1 stick) butter
3 celery stalks, chopped
1 medium onion, chopped
1/2 cup all purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon chopped fresh marjoram or 1/4 teaspoon dried
1/4 teaspoon powdered garlic
1/8 teaspoon liquid smoke
2 cups whipping cream
1 cup whole milk
Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well. Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper.
…and then a unique recipe billed as “Great Grandpa Scott’s”
Clam Chowder from a unique site: seacoastnh.com
A unique recipe with real “down easter” quality.
1 quart of diced potatoes
3 slices of fat salt pork or use bacon
1 quart milk
season to taste
Steam 4-6+ pounds of freshly dug New England clams in an 1-2 inches of water in large container.
Save the clam broth! Remove clams right after they open. Remove clams from shells. Grind large clams, save any liquid. Keep smaller tender clams whole. Add water, if needed, to clam juice to make one quart. Boil 1 quart of diced potatoes in clam juice until potatoes are nearly done. Dice 3 slices of fat salt pork (or use bacon). Fry until crispy. Cut 3 medium-sized onions into pieces and fry in pork (or bacon) fat. Add entire contents of pan with pork and onions to mixture of potatoes and clam juice. Add ground and whole clams. Cook until tender. When ready, add 1 quart milk, cook to boiling boil and instantly remove from heat. Reduce heat to simmer. Add small pat of butter if you like to top of bowl. Salt and pepper to taste, but remember best sea salt flavor comes from clams.
Follow same process with 2 dozen quahogs, but forget soaking and grind all meat.
…and then another found site with more “finds”…
VisitingNewEngland.com suggests the top clam shacks in the region
Barnacle Billy’s offers 50 years of legendary menu overlooking Perkins Cove.
“A truly down east experience” 50 Oar Weed Road, Ogunquit, ME barnbilly.com
The Maine Diner features possibly the most substantial lobster pie in the region. 2265 Post Road, Route One Wells, ME mainediner.com
Markey’s Lobster Pool Called the ultimate summer haven, with great views of the tiny NH coastline Route 286, Seabrook, NH markeyslobsterpool.com
Massachusetts North Shore claims the best clam shack serving generations for 60 years
Clam Box, 246 High St., Ipswich, MA ipswichma.com/clambox
George’s of Galilee A landmark since 1948, this very authentic clam shack located on Salty Brine State Beach, 250 Sand Hill Cove Rd., Narragansett RI georgesofgalilee.com
If it’s on the menu…the Menu Shoppe has it covered.
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