Cape Cod Clam Chowder

Today I will make a Cape Cod Clam Chowder, it’s a warm, creamy soup. based on Clams, So I’ll help you learn how to make this tasty soup. We’ll talk about what you need, how to cook it, and some cool tips to make it taste even better. So, put on your cooking apron, and let’s begin!

History of Cape Cod Clam Chowder

Cape Cod clam chowder is a special soup that comes from a long, long time ago in America. It’s a bit different from other clam chowders because it’s really creamy, and it uses fresh clams. People in Cape Cod Massachusetts started making this yummy soup in the 18th century. They mixed clams, potatoes, onions, and bacon, and everyone liked it a lot. And even today, people still love it!

Now, let’s dive into the recipe!

Ingredients

Here’s what you’ll need to make a great pot of Cape Cod Clam Chowder:

  • 2 pounds of fresh clams, scrubbed and cleaned
  • 4 cups of water
  • 2 slices of bacon, chopped
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 cups of potatoes, diced into bite-sized pieces
  • 2 cups of chicken broth
  • 1 bay leaf
  • 1/2 teaspoon of dried thyme
  • 1 cup of heavy cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Kitchen Equipment

To make this Cape Cod Clam Chowder recipe, you’ll need the following kitchen equipment:

  • A large pot with a lid
  • A colander
  • A wooden spoon
  • A slotted spoon
  • A sharp knife
  • Cutting board
  • Measuring cups and spoons

Now, let’s move on to the cooking directions.

Directions

Cooking the Clams

  1. In a large pot, bring 4 cups of water to a boil.
  2. Add the cleaned clams to the boiling water and cover the pot with a lid. Steam the clams for about 5-7 minutes or until they open.
  3. Use a slotted spoon to remove the clams from the pot and set them aside. Discard any clams that do not open.

Preparing the Chowder Base

  1. In the same pot, cook the chopped bacon over medium heat until it’s crispy.
  2. Add the minced garlic and finely chopped onion to the pot and sauté until the onion is translucent.
  3. Stir in the diced potatoes and cook for a few minutes until they start to soften.
  4. Pour in the chicken or vegetable broth, and add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 10-15 minutes.

Assembling the Chowder

  1. While the potatoes are simmering, remove the clams from their shells, chop them into bite-sized pieces, and set them aside.
  2. Once the potatoes are tender, remove and discard the bay leaf.
  3. Add the chopped clams to the pot and pour in the heavy cream. Simmer for a few more minutes until the chowder is heated through.

Serving and Garnishing

  1. Ladle the Cape Cod Clam Chowder into bowls, and garnish with chopped fresh parsley.

Tips

To make your soup even more filling and yummy, you can add bits of cooked sausage.

If you like a little bit of spicy in your soup, you can sprinkle a tiny bit of red pepper or add a drop of hot sauce.

If you’re careful about gluten, make sure the stuff you use to make your soup doesn’t have any gluten in it.

A secret trick some chefs use is adding a tiny bit of Worcestershire sauce to make it taste even better.

Cape Cod Clam Chowder vs. Manhattan Clam Chowder

Cape Cod clam chowder and Manhattan clam chowder are often talked about because they’re so different. Cape Cod chowder is white and creamy, while Manhattan chowder is red and tomato-based. It’s all about what you like more, and everyone has their own favorite. I’m planning to Make a Manhattan Clam Chowder next week so don’t forget to subscribe to my blog so you don’t miss it.

Food and Drink Pairings

When you’re enjoying your Cape Cod Clam Chowder, You can have Filipino bread for a nice crunch. And for drinks, a glass of Calamansi Juice pairs well. And if you want something healthy, a garden salad with lemon dressing is a fresh tasty side to go with the rich chowder.

FAQ

Can I use canned clams instead of fresh ones?

If you don’t have fresh clams, you can use canned clams. Just make sure to use the amount you like for the taste you want.

How do I store Cape Cod Clam Chowder?

If you have some chowder left, keep it in a container that seals tight in the fridge. It’s good for 2-3 days. To eat it again, warm it up on the stove, stirring now and then.

Can I freeze Cape Cod Clam Chowder?

You sure can! Wait for it to cool down, then put it in an airtight container or special freezer bag. You can keep it in the freezer for up to 3 months.

Is Cape Cod clam chowder the same as New England clam chowder?

No, they’re similar but not exactly the same. Cape Cod clam chowder is a kind of New England clam chowder, and it’s known for being really creamy.

What’s the best time to enjoy Cape Cod clam chowder?

You can have it any time of the year, but many people like it a lot when it’s chilly outside.

Can I make Cape Cod clam chowder without bacon?

Absolutely! You can make a version without bacon, using vegetable broth instead. That way, it’s perfect for vegetarians.

Are there any different kinds of Cape Cod clam chowder?

Even though most people love the classic recipe, if you want some different check out my Easy Pumpkin Clam Chowder or Clam Chowder Jalapeno Popper.

What’s the secret to making the best Cape Cod clam chowder at home?

The trick is to use really good, fresh stuff and not cook the clams for too long. You can also try adding extra flavors to make it taste just the way you like!

Conclusion

And that’s how I create my delicious Cape Cod right in my kitchen a warm, creamy, and flavorful chowder that’s hard to forget. I hope you had fun making and eating this soup, don’t keep it a secret, share it with your friends and family. And don’t forget to subscribe to my blog for more tasty awesome recipes.

Cape Cod Clam Chowder

Recipe by MamaCourse: DinnerCuisine: New England, AmericanDifficulty: Moderate
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

350

kcal
Total time

50

minutes

Cape Cod Clam Chowder is a tasty, creamy soup from New England. It's full of seafood, and flavors that you will love.

Ingredients

  • 2 pounds of fresh clams, scrubbed and cleaned

  • 4 cups of water

  • 2 slices of bacon, chopped

  • 1 medium onion, finely chopped

  • 2 cloves of garlic, minced

  • 3 cups of potatoes, diced into bite-sized pieces

  • 2 cups of chicken broth

  • 1 bay leaf

  • 1/2 teaspoon of dried thyme

  • 1 cup of heavy cream

  • Salt and pepper to taste

  • Chopped fresh parsley for garnish

Directions

  • In a large pot, bring 4 cups of water to a boil.
  • Add the cleaned clams to the boiling water and cover the pot with a lid. Steam the clams for about 5-7 minutes or until they open.
  • Use a slotted spoon to remove the clams from the pot and set them aside. Discard any clams that do not open.
  • In the same pot, cook the chopped bacon over medium heat until it's crispy.
  • Add the minced garlic and finely chopped onion to the pot and sauté until the onion is translucent.
  • Stir in the diced potatoes and cook for a few minutes until they start to soften.
  • Pour in the chicken broth, and add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 10-15 minutes.
  • While the potatoes are simmering, remove the clams from their shells, chop them into bite-sized pieces, and set them aside.
  • Once the potatoes are tender, remove and discard the bay leaf.
  • Add the chopped clams to the pot and pour in the heavy cream. Simmer for a few more minutes until the chowder is heated through.
  • Ladle the Cape Cod Clam Chowder into bowls, and garnish with chopped fresh parsley.

Notes

  • To make your soup even more filling and yummy, you can add bits of cooked sausage.
  • f you like a little bit of spicy in your soup, you can sprinkle a tiny bit of red pepper or add a drop of hot sauce.
  • If you're careful about gluten, make sure the stuff you use to make your soup doesn't have any gluten in it.
  • A secret trick some chefs use is adding a tiny bit of Worcestershire sauce to make it taste even better.
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Mamas

Mamas

Hi there! I’m a happy mom with four wonderful kids, and cooking is super important to our family. I made this website, mamashappykitchen.com, to share our cooking adventures with you.