Barking Crab shares their basic recipe for clam chowder. They add some secret ingredients, but they’re not telling; make this chowder yours by adding your own.

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The Providence Journal / Sandor Bodo

When I saw Newport’s The Barking Crab Restaurant won the “Most Spirited” people’s choice award and second place for clam chowder in the annual Schweppes Great Chowder Cook-Off earlier this month at the Newport Yachting Center, I thought it would be a recipe we’d like to see, because I couldn’t help wondering what a spirited chowder tastes like.

The restaurant has been on Boston’s Fort Point Channel for 15 years and opened a second location in Newport last year, at Brick Market Place II on America’s Cup Avenue last summer. The chef is Matthew Holmes.

To celebrate the win, The Barking Crab offers $3 off every bowl of clam chowder through the end of June. Diners simply must mention where they heard about the offer to receive the discount. By the way, the Chowder event featured more than 3,000 gallons of chowder served by more than 25 restaurants from spots all over the U.S. Tony’s Cedar Key Clam Chowder, Cedar Key, Fla., bested the Barking Crab’s.

The recipe comes with a caveat: “Please note that our recipe also includes several proprietary items that are not listed here and are secret to The Barking Crab. If we gave up our secret, everybody’s chowder would taste like ours!”

You have to love their honesty. They’ve given you the base. Now all you cooks, venture out and make this your own.

Learn more about the restaurant at barkingcrab.com.

Recipe: The Barking Crab’s Clam Chowder, Almost1

THE BARKING CRAB’S CLAM CHOWDER, ALMOST

1/2 lb thick cut applewood smoked bacon diced

1 1/2 large onions, chopped

3 bunches of leeks, chopped fine

1/2 cup butter

3/4 cup all-purpose flour

1 quart shucked clams diced, with steaming liquid reserved

48 ounces clam juice

1 pound russet potatoes, diced to half inch

3 cups heavy cream

Salt and pepper to taste

3 teaspoons chopped fresh thyme

In a large pot render the applewood bacon. Once crispy, but not burnt, remove the bacon and reserve for later. Don’t dump out the bacon fat but use the same pan to sauté the onions and leeks over medium heat until the onions are translucent.

Add the butter and flour. Cook over medium heat for 5 minutes, stirring constantly. Add the steaming liquid from the clams, as well as the clams, clam juice and potatoes. Bring to a boil. Simmer until the potatoes are fork tender.

Add the heavy cream and thyme. Season to taste with salt and freshly ground pepper. Serves 6.