Cape Cod Clam Chowder

Cape Cod Clam Chowder
Photo by Sara Gray


  • 2 ½ cups chopped onion
  • 2 cups clam juice
  • Freshly ground black pepper
  • 2 large potatoes, diced
  • ¼ pound bacon, diced
  • Kosher salt
  • 3 cups heavy whipping cream
  • + 1 more ingredients
    • 8 pounds quahog clams

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 tab...

View full recipe at My Recipes


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