Cape Cod Clam Chowder
If you’ve been to Boston and want to take a memory back with you to make time and again, then check out this classic recipe for Cape Cod Clam Chowder utilizing quahog clams, which is just a fancy name for any round, hard shell clam native to the eastern shore (also called quahaug).Ingredients
8 pounds quahog clams pound diced bacon2.5 cups clam juice2 large potatoes, diced in cubes3 cups heavy whipping creamKosher salt (to taste)Freshly ground black pepper (to taste)
Preparation
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 tablespoons drippings in pan.Add onion, and cook 5 minutes or until translucent.Stir in clam juice. Add potatoes, and cook 5 minutes, stirring occasionally.Stir in reserved broth; cook over low heat 25 minutes.Stir in cream, and simmer 25 minutes or until potatoes are tender.Add clams; cook 5 minutes or until thoroughly heated.Add salt and pepper to taste.
And if you want to turn it up a notch or two to add your personal signature, sprinkle with cayenne pepper before serving.