Jul 13 2026
Restaurants›Harry's Savoy Grill›Sunday 3-course Dinner Recipe

Sunday 3-course Dinner Recipe

Inspired by Harry's Savoy Grill
Time3h
Serves4

***New England Clam Chowder OR Caesar Salad, Chef’s Cut Prime Rib with Whipped Potatoes, Crème Brûlée***

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Ingredients

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Appetizer

Main Course

Dessert

Method

Appetizer

  1. 1

    Prepare Clam Chowder

    Start by cleaning the fresh clams thoroughly.

  2. 2

    Chop Vegetables

    Dice the onion, celery, and garlic. Set aside.

  3. 3

    Cook Vegetables

    In a large pot, melt butter over medium heat. Add the onion, celery, and garlic. Cook until softened, about 5 minutes.

  4. 4

    Add Broth and Potatoes

    Pour in the chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

  5. 5

    Add Clams and Cream

    Add the cleaned clams and heavy cream to the pot. Season with salt and black pepper. Cook until clams open, about 5-7 minutes.

  6. 6

    Serve

    Garnish with fresh parsley before serving.

Main Course

  1. 7

    Prepare Prime Rib

    Preheat the oven to 450°F (230°C). Rub the prime rib with olive oil, salt, black pepper, garlic powder, and thyme.

  2. 8

    Roast Prime Rib

    Place the roast in a roasting pan and cook in the preheated oven for 15 minutes; then lower the temperature to 325°F (165°C) and roast for approximately 1.5 hours for medium-rare.

  3. 9

    Prepare Mashed Potatoes

    While the roast is cooking, peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes.

  4. 10

    Mash Potatoes

    Drain the potatoes and mash with butter and milk until creamy. Season with salt to taste.

  5. 11

    Serve

    Slice the prime rib and serve alongside the whipped potatoes.

Dessert

  1. 12

    Prepare Crème Brûlée Mixture

    In a saucepan, heat the heavy cream and split vanilla bean until it just begins to simmer. Remove from heat and let steep for 15 minutes.

  2. 13

    Mix Egg Yolks and Sugar

    In a bowl, whisk together egg yolks and sugar until combined.

  3. 14

    Combine Mixtures

    Strain the cream mixture to remove the vanilla bean. Gradually whisk the cream into the egg yolk mixture.

  4. 15

    Bake Crème Brûlée

    Pour the mixture into ramekins and place them in a baking dish. Fill the dish with water to reach halfway up the sides of the ramekins. Bake at 325°F (165°C) for 30-35 minutes.

  5. 16

    Chill and Caramelize

    Remove from the oven and let cool. Chill in the refrigerator for at least 2 hours. Before serving, sprinkle sugar on top and caramelize with a torch until golden.

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