Cape Cod Clam Chowdah Recipe

Name: Cape Cod Clam Chowdah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 2 dozen cherrystone, littleneck, or small quahog clams, scrubbed (2 cups clam meat); 1 ounce (2 tablespoons) unsalted butter; 2 slices bacon, chopped; 1 small white onion, chopped; 1 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces; 2 stems fresh thyme; 1 fresh bay leaf; 9 whole black peppercorns; 2 small russet potatoes, peeled and cut into 3/4-inch pieces; 1 1/2 cups half-and-half; Coarse salt

Servings: persons

2 cups water
2 dozen cherrystone, littleneck, or small quahog clams, scrubbed (2 cups clam meat)
1 ounce (2 tablespoons) unsalted butter
2 slices bacon, chopped
1 small white onion, chopped
1 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces
2 stems fresh thyme
1 fresh bay leaf
9 whole black peppercorns
2 small russet potatoes, peeled and cut into 3/4-inch pieces
1 1/2 cups half-and-half
Coarse salt

1
Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
2
Melt butter in a large pot over medium heat. Add bacon, and cook, stirring, until golden brown, about 3 minutes. Pour off excess drippings, leaving just enough to coat bottom of pot. Add onion and celery, and cook until softened, 3 to 4 minutes.
3
Wrap thyme, bay leaf, and peppercorns in a piece of cheesecloth, and tie with kitchen string. Place cheesecloth in pot, and add potatoes and 2 1/2 cups reserved clam broth. Simmer over medium heat until potatoes are tender, 5 to 7 minutes.
4
Chop clams. Add clams and half-and-half to pot, and heat until just warmed through, about 1 minute. Discard cheesecloth, and season with salt. Serve immediately.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups water, 2 dozen cherrystone, littleneck, or small quahog clams, scrubbed (2 cups clam meat), 1 ounce (2 tablespoons) unsalted butter, 2 slices bacon, chopped, and more.

Yes, Cape Cod Clam Chowdah falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cape Cod Clam Chowdah

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions