Sara Gray Photo by: Sara Gray

Cape Cod Clam Chowder

Coastal Living DECEMBER 2006

  • Yield: Makes 6 servings


  • 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


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.

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.


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Cape Cod Clam Chowder recipe