If you enjoy summers on the Cape and love to spend time in Chatham, MA like we do, you are in luck – get a taste of the Cape at home with this delicious clam chowder recipe courtesy of our friends at the Chatham Bars Inn.
Ingredients
- ¼ cup Bacon, Diced
- 4 Tbsp Butter
- 1 ½ cups Onions, dice
- 1 ½ cups Celery, dice
- 1 ¼ cups All Purpose Flour
- 2 ½ cups Clams, Chopped
- 3 ¼ cups Clam juice
- 3 tbsp Fresh Dill, Chopped
- 2 tbsp thyme, picked and chopped
- 1 ¾ cups Potatoes, diced (cook in clam juice until just tender)
- To Taste Light Cream
- To Taste Salt and Black Pepper
Directions
- Render the Bacon in a soup pot on medium heat until golden brown
- Add. Butter Onion and Celery. Cook these until clear.
- Add Flour and cook like a roux for three minutes on medium heat.
- Add Clam Juice into the compound roux and bring to a simmer so that the Roux can thicken.
- Add par cooked Potatoes, Thyme, Dill, Clams and all of the liquid from the Clams and cook until the clams are firm
- Bring everything to a simmer and add Light Cream and salt and pepper to taste.
