Spring on the Cape is at its peak this week, with trees budding, boats going back into the water, gardens being cultivated, summer cottages being opened and the pungent smell of salt water filling the air.  Clamming licenses are being renewed, and fishermen are painting and repairing their boats – it’s an exciting time to live on Cape Cod!

The beauty and stillness that I found as I walked along the harbor boardwalk  yesterday was palpable.  “It’s time to make chowder”, I thought to myself.  A visit to Cape Cod just isn’t complete without a steaming bowl of chowder.  If you can’t get to the beach this summer, try this recipe to bring the beach to you!

Print Recipe

Votes: 0
Rating: 0
You:

Rate this recipe!

Cape Cod Clam Chowder

SERVINGS 8 CHANGE SERVING SIZE

COOK TIME 30minutes

PREP TIME 15minutes

READY IN 1hour

Ingredients

• 3 ounces salt pork or 3 slices of thick slab bacon, diced (extra bacon for garnish if desired)
• 1 onion(s) large, yellow, sweet, peeled and chopped
• 3 stalks celery (with leaves), rinsed and diced
• 3 cups potato(s) Idaho potatoes, peeled and diced into ¼” cubes
• 4 cups (32 oz) clam juice bottled
• 16 ounces clams chopped, fresh, drained with liquid reserve
• 4 cups cream light, or half and half
• 3 tablespoons flour
• ½ teaspoon thyme leaves
• 1 bay leaves
• kosher salt and pepper
• butter
• Paprika for garnish
• chowder crackers

Instructions

1. Place the salt pork or bacon in a heavy 5 quart sauce pan and set over medium heat. Cook, stirring occasionally, until the bacon is brown and crisp (don’t burn!). Remove the bacon bits w/ a slotted spoon and reserve.
2. Add the onion, celery, bay leaf and thyme to the drippings and sauté until they are wilted and golden.
3. Add the flour and cook for about 1 minute, then add the potatoes and clam juice (both the bottle juice and the liquid reserved from the clams). Set the kettle over medium high heat and bring to a rapid simmer, then reduce the heat and cook for 15-20 min until the potatoes are tender.
4. Remove the bay leaf. Stir in the cream and heat, uncovered, without allowing the mixture to boil.
5. When the mixture is hot, add the clams and the bacon bits and cook for another 5 minutes without boiling. Season with kosher salt and pepper, to taste.
6. Serve immediately, putting a pat of butter on the top of each bowl of chowder w/ a small piece of bacon and a sprinkling of paprika to garnish. Don’t forget the chowder crackers! Enjoy!