Dining in the Mount Snow Valley

An Appetizing Array of Choices

In the summer, the Mountaineer serves a lovely 4-course, candlelight dinner nightly except Tuesdays and Wednesdays. When I’m off, take advantage of the Valley’s extensive selection of restaurants. There are over 40 restaurants from which to choose. Of course, our cooked-to-order, country breakfast is included with every stay and is served every morning. I hope you will come sample the various New England cuisine dishes I enjoy preparing. Later this summer I’ll be coming out with a cookbook of my favorite recipes. Until then, enjoy this easy to make crowd pleaser.

P.S.: Don’t forget to bring your own beer, wine or cocktails, as we are BYOB.

Serves 10 (8oz. servings)

5 Tablespoons butter

1 medium Spanish onion, chopped

1 large carrot, chopped

4 celery stalks, chopped

2 Tablespoons chopped garlic

1 Qt chopped clams (I use fresh, as canned clams have such a different taste)

1 lb. diced and cooked red potatoes

2 Tablespoons ground thyme

2 Tablespoons white pepper

4 bay leaves

3 Qts. clam juice

In a large sauce pan add butter, garlic, onion, carrot and celery. Sauté 7-10 minutes. Add clams, potato, and seasoning, stir well. Add clam juice and simmer 2 hrs. That’s it, nice and easy ah!! ~ Bon Apetit ~ Mike

See you in Vermont!