New England Lobster Roll & Clam Chowder

Clam Broth


  • 8 pounds Cedar Keys Littleneck Clams

  • 2 Tablespoons vegetable oil

  • 4 cups celery, large diced

  • 4 cups onion, large diced

  • 5 garlic cloves

  • 5 sprigs of fresh thyme

  • 2 bay leaves

  • 10 black peppercorns

  • 2 quarts dry white wine

  1. Scrub clams over cold running water and discard any that are already open or broken.

  2. In a 8 qt stock pot heat the vegetable oil over medium heat then add the onion, celery and garlic and sweat stirring frequently until lightly translucent.

  3. Add the thyme, bay leaves, peppercorns and white wine.  Bring to a boil, add the clams and continue at a strong simmer covered until clams open (about 6-8 minutes)

  4. Remove the clams then reduce liquid by half. Strain broth through a fine mesh sieve lined with a coffee filter to remove any sediment. Cool and set this liquid aside.

  5. Pick the clam meat and reserve, toss any clam shells.

Clam Chowder


  • 2 cups bacon, chopped

  • 2 cups onion, small diced

  • 3 cups celery, small diced

  • 2 Tablespoons garlic, chopped

  • 1 teaspoon kosher salt

  • 1 Tablespoon fresh thyme leaves

  • ½ cup all purpose flour

  • 2 quarts heavy cream, cold

  • 1 quart clam broth, cold

  • 1 Tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 4 cups potatoes, peeled & medium diced

  1. Place a 6 qt stock pot over low heat and add bacon, cook slowly to render the fat away stirring occasionally.  When crispy remove the bacon with a slotted spoon and dry on paper towels.

  2. Add the onion, 2 cups of celery, garlic and salt to the bacon fat.  Cook over low heat covered for approximately 20 minutes until soft.

  3. Raise the heat to a medium low and add the thyme and flour stirring frequently about 4 to 5 minutes until light brown and nutty.

  4. Slowly add the cream, clam broth and zest while constantly whisking.  Bring to a simmer and cook for 30 minutes with occasional whisking.

  5. Strain the liquid through a fine mesh strainer and add back into the stock pot.

  6. Add the potatoes and simmer for about 12 minutes then add celery, bacon and clams and cook until potatoes are tender (about 3 minutes).

Maine Lobster Salad


  • 2 cups mayonnaise

  • 10 dashes Tabasco

  • 4 Tbsp fresh parsley, chopped

  • 2 Tbsp fresh dill, chopped

  • 2 Tbsp fresh chives, chopped

  • 1 cup celery, small diced

  • 1/4 cup gherkins, minced

  • 2 tsp Worcestershire sauce

  • 1 tsp kosher salt

  • 1 tsp black pepper, ground

  • 1 lb. Maine Lobster meat, chopped

  • 4 Potato Rolls, toasted

  1. In a mixing bowl, whisk all ingredients (except lobster meat) together.

  2. Gently fold lobster meat into the dressing and refrigerate. Allow mixture to rest for 15 minutes. Fold again, and season to taste with lemon, salt, pepper and Tabasco.

  3. Divide evenly among potato rolls and enjoy!

John Minas