The boys and I spend many a summers day on the American beach boardwalk. It was here, barefoot and sun kissed that we fell in love with the quintessential Clam Chowder. The flavor and texture of briny clams with undertones of smokey Bacon in a creamy seafood broth is our idea of good time.

I was surprised at how easy it is to make Clam Chowder at home. Using canned Clams over fresh cuts the cook and preparation time, and makes the process less daunting. Perfect served in every season, an American kitchen classic and one of my boys favorites.

I have included some of our favorite places to eat in the Rehoboth area below.

Organic Ingredients: Serves 4

4 Tbsps. Pastured Butter
2 Tbsps. Extra Virgin Olive Oil
6 Rashers Turkey Bacon, for soup and garnish
1 Tbsp. Thyme, leaves only
2 Whole Thyme Sprigs, left whole
3 Bay Leaves
1 Large Shallot, peeled diced small as you can
2 Large Cloves Garlic, peeled & crushed in a pestle & mortar or grated
2 Tbsps. All Purpose Flour
2 Cups Heavy Cream
2 Cups Fish or Seafood Stock
1 Cup or 8oz *Clam Juice
1 Cup dry White Wine
20oz. *Canned Clams
3 Small or 2 Large Yukon Potatoes, peeled & chopped into small cubes
Cracked White & Black Pepper, to taste
1 x 15oz/432grams) Can Corn Kernels (optional)
Celtic Sea Salt, to taste

*I use Bar Harbor Whole Clams x 3 cans.

*I use Bar Harbor Clam Juice x 1 bottle.

Method:

Drain your Canned Clams from their juices but reserve juice. Chop Clams small, almost minced.

Chop your Turkey Bacon up into small pieces, almost minced.

Saute Turkey Bacon in a large dutch oven or similar on medium heat in 2 tbsps. Olive Oil & 2 tbsps. Butter until cooked through and cripsy. Using a slotted spoon (so as to leave as much Oil in your pot as possible) remove Turkey Bacon and set on paper towels. Add Shallot and Thyme leaves to your pan, and cook for 2 minutes.Add Garlic and cook for a further minute. Turn heat to high, and add in your cup of White Wine. Leave on high heat for a minute or two while you deglaze your pan and the Wine dissipates. Add 8oz Clam Juice + juices reserved from Clam Cans and only 1 Cup Seafood Stock. Add Bayleaves and Whole Thyme Sprigs and stir. Add in Potatoes and bring to a boil. Add Black & White Pepper, cover and reduce heat to a low medium simmer for about 15 minutes, while the Potatoes cook and you prepare the next steps.

In a small pot on low-medium heat, add Cream and chopped up Clams. Cover and leave to cook for 6-8 minutes.

In a small non - stick pan, heat 2 tbsp. Butter on medium heat until melted. Add in 2 Tbsps. Flour and stir constantly for 2 minutes with either a whisk or wooden spoon. Once it starts to smell like bread, (approx. one minute), slowly add in 1 Cup Seafood Stock stirring constantly until smooth.

Add Butter & Flour mixture into your Soup and stir well. Add in Cream and Clams to your Soup and stir. Add Turkey Bacon (reserve 1/4 of the Bacon for Garnish). Add Corn into your Soup. Cover and leave to cook on low heat for 10 minutes while the flavors incorporate. Fish out the Bayleaves and Whole Thyme Sprigs and discard. Season with Salt & Pepper to taste. Garnish with a little crispy Bacon and serve with Saltine Crackers.

Our favorite places to eat in and around Rehoboth Beach Delaware:

1) Heirloom in Lewes, open for dinner - exceptional farm to table local fare done to perfection.

2) Greenman Juice Bar & Bistro - delicious smoothies, fresh juices, salads and sandwiches.

3) Bluecoast in Bethany, open for dinner - seafood, crab cakes; American fare.

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