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Creamy Cape Cod Clam Chowder

Creamy Cape Cod Clam Chowder Recipe

  • 10 pounds small quahogs or large cherry-stone clams
  • 2 cups water
  • 4 ounces meaty salt pork, rind removed and cut into small (1/3-inch) dice
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions (about 12 ounces), cut into ½ -inch dice
  • 2 cloves garlic, finely chopped
  • 2 stalks celery (4 ounces), cut into 1/3-inch dice
  • 5 to 6 sprigs fresh thyme, leaves removed and chopped (1 tablespoon)
  • 1 large dried bay leaf
  • 2 pound Yukon Gold, Maine, PEI, or other all purpose potatoes, peeled and cut into ½- to ¾-inch dice
  • 2 cups heavy cream
  • Freshly ground black pepper
  • Kosher or sea salt if needed
  • ¼ cup chopped fresh Italian parsley
  • 4- to 6-quart pot with a tight-fitting lid
  • Fine strainer
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 328kcal (16%)
Total Fat 24g (37%)
Saturated Fat 13g (64%)
Cholesterol 86mg (29%)
Total Carbohydrate 18g
Dietary Fiber 1g
Sugars 1g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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