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Cape Cod Clam Chowder

A good basic New England clam chowder, thick and rich...




In a large pot, boil the potatoes until tender.  Drain off half of the potato water.  Add the chicken broth and clam juice.  Simmer over very low heat.

In another pan, melt the butter and sauté the onions until soft. 

Add the onions and bacon to the chowder pot.  Bring to a boil. Reduce the heat and simmer gently for 5 minutes. 

Add the cream slowly.  Heat through but do not let the chowder boil.  Add the clams and a pinch of thyme.  Season with the sea salt and pepper.  Heat through again without boiling. 

Garnish with a little fresh parsley.  Serve with oyster crackers.


Enjoy from Cape Cod Soups!