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Mabel Gray's Chef James Rigato shares recipe for clam chowder

Mable Gray's Chef James Rigato shares recipe for clam chowder
Posted at 7:16 AM, Feb 24, 2020
and last updated 2020-02-24 07:22:20-05

At Mabel Gray, food and beverage selections rotate with the seasons and availability of local farm products, with no set menu.

Everything is handmade from scratch, with fresh ethical ingredients from Chef Rigato’s extensive network of farms, butchers and foragers.

To make a reservation or to learn more about Mabel Gray, visit

Clam Chowder

1 lb fresh manila clams

1 small onion, diced
2 stalks celery, diced
1 Idaho potato, peeled, diced, blanched until just tender 2-3 cups
Guernsey Farms Dairy Heavy Cream
1 lemon
Few dashes Tabasco
Fresh chervil Oyster Crackers
1 Tablespoon fresh butter
1/4 Cup White Wine

In a large saute pan, melt the butter and saute the onion and celery. Add the clams and a pinch of salt. Saute until the pan begins to become hot and sizzling. Add the white wine and let simmer down to half. Add the potatoes and cream. Let simmer until all of the clams have opened. Season with lemon, tabasco and salt. Garnish with chervil and crackers. Enjoy!