Cape Cod Clam Chowder – a delicious recipe with clams, bacon, onion, clam juice, potatoes, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place clams in roasting pans. Bake at 350u00b0 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.
868
kcal
Calories
76
g
Fat
28
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 pounds quahog clams, 1/4 pound bacon, diced, 2 1/2 cups chopped onion, 2 cups clam juice, and more.
Yes, Cape Cod Clam Chowder 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.
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