RECIPE: Fresh Steamed Clam Chowder with Chef Marc Dym at the Little River Inn
Little River Inn in California’s Mendocino region is a fantastic place to relax, get away from it all, and CHILL. Fortunately, it also is surrounded by great sources of food, wine, and beer.
Their friend Chef Marc Dym loves to prepare his famous Fresh Steamed Clam Chowder, a staple at Ole’s and a favorite of many of the Inn’s guests. Fortunately he has shared it with them and us for you to try.
Because the Inn is located on the California Coast, this recipe never lacks for fresh ingredients. That means it always tastes amazing. But you can can still make it at home, and enjoy it just as much.
Fresh Steamed Clam Chowder
Broth Ingredients
4 Tbsp Butter
1 cups Roundman’s bacon (Medium dice)
2 ea Onions (Medium Dice)
¼ c Flour
1 bunch Celery (Medium Dice)
1 tsp Nutmeg
1 ea Bay Leaves
4 cups Clam Juice
2 each Potatoes (Peeled and Diced Medium)
2 Tsp Old Bay Spice
To taste Salt and Pepper
Dash Tabasco Sauce
Broth Directions
1. Render bacon and drain fat
2. Add onions and butter sauté until translucent
3. Add celery and sauté until celery is tender
4. Add clam juice and spices
5. Add potatoes and cook until potatoes are almost tender
Ingredients For Each Serving
8 each Small Manilla Clams
¼ cup White Wine
3 tbsp Heavy Cream
Directions for Each Serving
1. Heat up small sauté pan
2. Add clams and white wine
3. Add cream when clams open
4. Add 8 oz chowder base
Little River Inn
7901 N. Hwy. 1
Little River, CA 95456
