Cape Cod Clam Chowda’

This smoky and rich soup is full of clams and potatoes and laced with fresh corn and the flavors of dill.

Prep Time: 10 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

¼ cup butter
4 ounces bacon, diced
2 cups onions, diced
½ cup flour
2 cups clam broth, reserved from cooking clams or clam juice
1 ½ cups potatoes, diced
3 cups clam meat (about 2 ½ dozen)
1 cup corn
2 cups half and half
1 teaspoon ground white pepper
½ teaspoon dill, chopped
½ teaspoon granulated onion
2 tablespoons parsley, chopped
4 dill springs

Allergens:

Gluten, Milk, Nightshade, Shellfish, Wheat

Nutritional Information

Directions:

Melt the butter in a stock pot over medium heat. Add the bacon and cook until lightly browned. Add the onion and cook until wilted, about 3 minutes. Slowly stir in the flour to make a roux, cook for 3 more minutes.
Whisk in the clam broth or juice, making sure to work any lumps out of the roux. Add the potatoes and simmer until the potatoes are cooked through, about 15 minutes.
Add the clam meat and corn and simmer for another 7 minutes or until clams are cooked through. Stir in the half and half and season with pepper, chopped dill, granulated onion and parsley.
Serve garnished with a sprig of dill.