Clam Chowder from Cape Cod Recipe

Serves/Makes: 2

Ingredients:

  • 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
How to cook Clam Chowder from Cape Cod:
  • 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 (more Clams recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: American (more American recipes)

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