How to cook Clam Chowder from Cape Cod
- 2 (6-7 ounces) cans of minced clams with juice
- 2 1/2 cups peeled and chopped potatoes
- 1 cup chopped onions
- 1 teaspoon instant chicken bouillon
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk
- 3 Tablespoons cornstarch
- 1 1/2 cups light cream
- 1/4 teaspoon liquid smoke
- Fresh thyme
- Drain clams, reserving juice. Add enough water to make 1 cup.
- In medium saucepan, combine juice, potatoes, onions, bouillon, Worcestershire sauce, thyme, and black pepper. Bring to a boil, then reduce heat. Cover and simmer 5 minutes or until potatoes are tender. Slightly smash potatoes with fork.
- In a small bowl, stir together the milk and cornstarch. Add cream and liquid smoke to milk and add to potato mixture. Cook and stir until thickened and bubbly.
- Stir in clams. Return to a boil, reduce heat, and cook about 10 minutes. Stir frequently to prevent sticking.
- Garnish with peppercorns and thyme.
This recipe for Clam Chowder from Cape Cod serves/makes: 2
The Clam Chowder from Cape Cod recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew