Periwinkles Clam Chowder

With Thomas Rafferty

Executive Chef Thomas “Raff” Rafferty reveals recipe for the first time ever! For the unprecedented fourth time, Periwinkle's Award Winning Clam Chowder won both the People's Choice and the Judges' Choice honors at ClamFest for serving the best-tasting clam chowder on Cape Ann. In all, it has won 12 titles in the past 13 years.

Take the edge off the colder nights with a bowl of this prize-winning clam chowder. This traditional recipe is based on the older, thicker chowders that originated in the days of sail when legend has it that hardtack, or extremely hard and dry crackers, were used as part of the base. This recipe uses heavy cream and half & Half, no milk, because milk would separate if you brought it to a boil. Also, unlike many chowder recipes, it does not use salt pork or bacon but does use chicken base, which is added with the other seasonings when heating the clams, clam juice and potatoes.

Ingredients

3 celery ribs, chopped (makes about 1 ½ cups)
1 white onion, diced (makes about 1 ½ cups)
1 ½ cups of unsalted butter (12 tablespoons)
2 medium sized russet potatoes, peeled and diced into ½” cubes
2 cups fresh chopped sea clams
2 cups of clam juice
1 teaspoon of salt, or to taste
½ teaspoon white pepper
1 tablespoon Worcestershire Sauce
1 tablespoon chicken base
1 cup white flour, unbleached
1 qt. heavy cream
1 qt. half & half cream

Instructions

1. Cut each celery rib lengthwise into five pieces, turn to its’ side and chop into medium size pieces.
2. Cut ends off the onion and mince.
3. Add butter, onion and celery to sauté pan and sauté over medium heat until onions and celery are translucent and soft, about six-minutes.
4. Peel and dice potatoes into ½ inch pieces.
5. Add clams, clam juice and potatoes and all seasonings (white pepper, chicken base, Worcestershire Sauce, and salt) into large saucepan and heat until potatoes are softened but still whole.
6. Add flour to onions and potatoes in saucepan and mix into a roux over medium heat for about three to four minutes.
7. When potatoes are softened add roux mixture to pan with clams and potatoes and mix over medium heat to make the clam base.
8. Add cream and half & half to clam base. Over low heat mix and stir until well blended and near boiling. Be sure to break down all of the base/flour mixture into the liquids.
9. Serve warm.

Recipe courtesy of Executive Chef Thomas Rafferty, Periwinkles Catering and Periwinkles Restaurant of Essex, 2009.

Owner and Executive Chef, Periwinkles Catering, Ipswich and Executive Chef for Periwinkles Restaurant, Essex, Ma for 9 Years Graduate of Johnson & Wales culinary school. Periwinkle's won both the People's Choice and the Judges' Choice honors for serving the best-tasting clam chowder on Cape Ann. They restaurant is the only one to win both competitions in the same year — and has now done that four times, getting a double win in 2000, 2002 and 2005, prior the capturing the 2009 crown. Periwinkle's has also won first place in either the judges or peoples choices four times in past years, claiming a total of 12 titles in the past 13 years. One year, because the restaurant had won so many times Periwinkle's was asked not to be on the ballot. These accomplishments are proudly posted on the restaurant's Web site, while all the plaques the restaurant won from past competitions are on display in Periwinkle's lobby. During the summer the restaurant can sell up to five to 10 gallons of clam chowder a day.