Cape Cod Clam Chowder

Cape Cod Clam Chowder

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
DMICKEY28
Recipe by  DMICKEY28

“This is a thin, simple chowder which reminds me of my summertime favorite on Cape Cod.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Melt butter in a saucepan over medium-low heat. Cook onions in melted butter until clear, 3 to 4 minutes.
  2. Pour clam juice into the saucepan. Add the potato; bring the mixture to a boil. Cook at a boil until potatoes are tender, about 10 minutes.
  3. Reduce heat to medium-low. Stir heavy cream into the mixture; add clams. Continue cooking until the clams are warmed, 2 to 3 minutes. Season with salt and pepper.

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Reviews (3)

Rate This Recipe
Paula
4

Paula

This was great. I did add celery and thyme, but the best part of this recipe is no flour or cornstarch to make it thick and, well, floury. Thanks so much!

larsenda
1

larsenda

I made this tonight and it was excellent! So easy too. I so substituted 1% milk for cream to cut back in fat and sugar (my husband is diabetic) and used some corn starch to thicken it. He absolutely loved it. I willddefinitely be making this again.

Bernie Brewer
0

Bernie Brewer

Unimpressed. Took a LOT of cornstarch to get some texture and added bacon to get any flavor. And why would you drain the cans of clams and then add bottled clam juice? Clam juice is expensive!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 17.6 g
  • 6%
  • Protein
  • 26.1 g
  • 52%
  • Cholesterol
  • 121 mg
  • 40%
  • Sodium
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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Newport Clam Chowder

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Manhattan Clam Chowder II