Executive Chef

Our chef and culinary team have developed exciting menus for the Beachfire Grill featuring the best in Northwest cuisine. Stop by and savor the goodness!

Straight from the Chef's kitchen to yours … try our famous Beachfire Clam Chowder Recipe!

Beachfire Clam Chowder

Ingredients

1/4 stick Unsalted butter
1 small White onion, diced
4 slices Bacon, chopped
1 stalk Celery, chopped
1tsp Minced garlic
1tsp Dried thyme
1tsp Dried oregano
1tsp Dried basil
1/3-cup All-purpose flour
4 cups Clam juice
2 cups Chopped clams
2 cups Heavy cream
1 cup Small diced potatoes
1/2 tsp Celery salt
1/2 tsp Kosher salt
1/2 tsp White pepper
1/2 tsp Tabasco sauce

Directions

1. Start with a 6 to 8 quart sauce pan at medium heat.
2. Add the chopped bacon and cook until the bacon is crisp.
3. Drain and remove bacon from the pan. Set aside.
4. Add the butter and white onions and cook until the onions are translucent.
5. Add the garlic and celery and cook for an additional two minutes.
6. Stir in the flour a little at a time until a thick paste is formed and cook for 4 to 5 minutes or until the flour has a blond color and a nutty smell.
7. Add dried herbs, clam juice, chopped clams, heavy cream, potatoes, and cooked bacon. Simmer for about 30 minutes or until the potatoes are tender.
8. Finish with celery salt, kosher salt, white pepper and Tabasco sauce.