Timber Cove Inn Trip Advisor Award

Book Now


facebook twitter

Our Blog

Check out this chowder

Mar 01st 2013



Is there anything better than Clam Chowder with those little fish crackers? Chef Ben is preparing a serious run for Chowder Champion at the annual Gualala Chowder Challenge, April 6th from 11:30 AM -2:30 PM. This is only  one of many month-long festivities during the Gualala Whale and Jazz festival. Music, chowder cook-offs, art exhibits, is an extravaganza of fun on the wild and woolly Sonoma coast. It wasn't easy but I was able to coax young Chef Ben into sharing one of many of his chowder recipes but couldn't get him to tell me if this is THE one. Maybe you can ask him and share with the rest of us. 


2 qt Med Dice Celery
2 qt Med Dice Onion
¼ cup Chopped Rosemary
4 bay leaves
2 lbs Bacon Med Dice
2 lbs Pancetta Med Dice
3 qt white wine
I container Clam Base
5 cans Clam Juice
1 Tub fresh clam strips rough chop
1 gallon heavy cream
1 gallon whole milk
4 lg potato med dice (mandolin for slicing)
2lb butter
2 lb flour
1.5 onion peeled and cut into quarters
1 stalk celery

In a large pot render bacon till crispy, add celery and onion, sauté till soft, add rosemary to release flavor then add wine, reduce by ¼, add clam base, clam juice, reduce by ¼. Add clams, cream, and milk. While the chowder is returning to a simmer, make a roux out of the butter and flour (in a medium sized pot), then take your celery and onion and 2 cups of h20 and place in the blender. Mix on high for 1 min. Transfer to the chowder pot and mix well, add potatoes and continue to cook for 10 min stirring so you don’t burn the bottom. Ladle in the hot chowder to the pot with the roux, continue to ladle and stir using roughly ½ the chowder liquid.  Return to the main chowder pot and incorporate the roux till blended in smooth. Adjust seasoning and refrigerate.