In honor of East Greenwich Restaurant Week, I dove into The Journal archives to share the recipe of a dish on one of the dining deal menus.

Eleven Forty Nine, 1149 Division St., (401) 884-1149, will be participating in Restaurant Week both for lunch and dinner. They offer a variety of choices for three courses at lunch for $14.77 and at dinner for $29.77. On both menus, the first course choices include their signature Clam Chowder which comes with a mini clam cake.

They shared the recipe in 2013.

Eleven Forty Nine’s Signature Clam Chowder

4 strips bacon, diced small

2 onions, diced 1/4-inch

1/2 bunch celery, diced 1/4 inch

1 bay leaf

2 cups white wine

4 cups clam juice

2 cups chicken stock

1 teaspoon sugar

1 sprig fresh thyme

Corn kernels from 3 ears

4 cups red bliss potatoes, diced 1/4-inch

1 teaspoon ground black pepper

1/2 cup all-purpose flour

1/2 cup water

1 cup of heavy cream

3 cups chopped clams

In a thick-bottomed stockpot over low heat, render the bacon slowly.

When the bacon just begins to turn yellow, turn the flame to medium high and add the onions and celery, and cook until translucent. Add the bay leaf, white wine, clam juice, chicken stock, sugar and thyme, and bring to a boil. Stir once in a while.

Add the corn, potatoes and pepper and cook over medium heat just until the potatoes are tender.

Make a slurry with the flour and water and whisk into the soup.

Let the soup come to a simmer, stir and cook for 10 minutes. Finish the soup with the cream and clams. Stir the soup and let it simmer for another 10 minutes.

Taste and adjust seasoning with salt and pepper.

Note: If soup is prepared ahead, chill completely before refrigerating. Put pot into a sink filled with ice water, and stir both the ice water and soup occasionally until soup is cold.

Yield: 1 gallon