Clam Chowder by the Moonlight: A Maine Wood-Fired Recipe Worth Remembering

Digging clams under a harvest moon. Shucking late into the night. Cooking by the fire. Some meals feed more than your belly—they feed your roots.

At the beginning of September, close to a full, harvest moon, Oliver and grampa-Albie, went to the coast to dig some hen clams.

They learned of a secret clamming spot from a friend who assured them they would go home with lots of clams, gathered in a very short period. True to the friend’s word, they shared a beautiful evening, digging clams on the coast of Maine at a super low tide.

Oliver excitedly brought his cooler full of giant clams home the next day and he and I shucked clams late into the night. After a second night of Oliver and Scott shucking clams, our freezer was stocked with special bags of ocean treasure.

A few clams were left whole to cook up a feast at the shop. And a feast it was; clam chowder and stuffed clams. Mmmmm!

The Clams

Straight from the coast of Maine, these were hen clams—large, briny, and deeply flavorful. Unlike soft-shell steamers, these giants are best chopped or stuffed. Their depth of flavor makes them ideal for chowder, and when cooked over a wood fire, they become something unforgettable.

The Chowder

Here’s our simple, rustic Maine-style clam chowder. No flour. No fuss. Just good ingredients, layered slowly in warmth and smoke.

Ingredients

• 1 quart chopped hen clams (with juice)

• 4 slices thick bacon, chopped

• 1 large yellow onion, diced

• 3–4 medium Yukon Gold potatoes, peeled & cubed

• 1 cup heavy cream

• 1 cup whole milk

• 1–2 tbsp butter (optional)

• Fresh thyme (or parsley), for garnish

• Salt & pepper to taste

Method

1. Start the fire. If using a wood-fired oven, burn it down to glowing coals and push them aside. You want a medium-hot chamber—perfect for slow simmering.

2. Render the bacon in a large Dutch oven or cast-iron pot until crispy. Remove and set aside.

3. Sauté the onions in the bacon fat until translucent. Add butter if needed. Salt generously.

4. Add potatoes and just enough water (or clam juice) to cover them. Simmer until fork-tender.

5. Stir in clams and their juice. Let it bubble gently for 5–10 minutes. Do not overcook or they’ll toughen.

6. Lower the heat, then add cream and milk. Warm slowly—never boil—until everything is hot and mingled.

7. Finish with salt, pepper, herbs, and the reserved crispy bacon.

Serve with warm bread and a chilled white. Eat by firelight, with those who matter.

The Stuffies

We couldn’t let the rest go to waste. A few of those hen clams were turned into old-school stuffed clams—aka stuffies. Garlicky, buttery, and golden on top. That recipe’s coming soon.

From Shoreline to Firelight

There’s something special about gathering food from the wild, then cooking it over flame. It’s slow, it’s soulful—and it’s what Maine Oven Craft is built on.

If you’ve got a story like this, we’d love to hear it. Better yet—cook it, capture it, and tag us. Our ovens aren’t just built to perform. They’re built to preserve tradition, one bite at a time.

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