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Cape Cod Clam Chowder
A good basic New England clam chowder, thick and rich...
Ingredients
- 3 slices bacon
- 2 cups fresh or canned clams
- 1 medium onion
- 2 medium potatoes
- 2 tablespoons butter
- 2 cup light cream or half and half
- 1 cup chicken broth
- 1 cup clam juice
- Pinch of thyme
- Sea salt and fresh ground pepper to taste
- Fresh parsley
Prep
- Cook the bacon until very crisp, drain, and crumble
-
Drain the clams but save the clam juice
- Strain the juice and remove any bits of shell
- Finely mince the clams
- Chop the onions
- Peel and dice the potatoes
- Chop the fresh parsley
Directions
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!
