Timber Cove Inn Chowder

Is there anything better than Clam Chowder with those little fish crackers, paired with a nice glass of white wine?

Cook Time: 30

Pair With: Chardonnay or Sauvignon Blanc.

Source: Recipe Courtesy of Timber Cove Inn


2 quarts medium dice celery

2 quarts medium dice onion

1/4 cup chopped rosemary

4 bay leaves
2 pounds bacon, medium dice

2 pounds Pancetta, medium dice
3 quart white wine

1 container clam base

5 cans clam juice
1 tub fresh clam strips, rough chop

1 gallon heavy cream
1 gallon whole milk

4 large potatoes, medium dice (use a mandolin for slicing)

2 pounds butter

2 pounds flour

1.5 onions, peeled and cut into quarters
1 stalk celery



In a large pot, render the bacon till crispy, add celery and onion, sauté till soft, add rosemary to release flavor then add wine, reduce by 1/4, add clam base, clam juice, reduce by 1/4. 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 water and place in the blender. Mix on high for 1 minute. Transfer to the chowder pot and mix well, add potatoes and continue to cook for 10 minutes 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 1/2 the chowder liquid. Return to the main chowder pot and incorporate the roux till blended in smooth. Adjust seasoning and refrigerate.

Recipe Courtesy Of

Timber Cove Inn

Arriving at Timber Cove Inn, guests will follow a picturesque, winding route filled with redwood groves and jaw-dropping ocean views to a beautiful hillside bluff overlooking the crashing waves of the Pacific Ocean. Here they'll find the inn, perched on a cliff overlooking one of California’s most beautiful coastlines.