Cape Cod Clam Chowder

Recipe from Coastal Living

More From Coastal Living


  • 8 pounds quahog clams
  • 1/4 pound bacon, diced
  • 2 1/2 cups chopped onion
  • 2 cups clam juice
  • 2 large potatoes, diced
  • 3 cups heavy whipping cream
  • Kosher salt
  • Freshly ground black pepper


  1. Place clams in roasting pans. Bake at 350° for 8 minutes or until slightly opened. Shuck clams; release meat from shells, discarding any that remain closed. Set clams aside. Strain broth, and reserve.
  2. Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan. Add onion, and cook 5 minutes or until translucent. Stir in clam juice. Add potatoes, and cook 5 minutes, stirring occasionally. Stir in reserved broth; cook over low heat 25 minutes. Stir in cream, and simmer 25 minutes or until potatoes are tender. Add clams; cook 5 minutes or until thoroughly heated. Add salt and pepper to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cape Cod Clam Chowder Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy