Cape May Clam Chowder
A hearty chowder built from freshly shucked local clams, potatoes, and salt pork, made in coastal Cape May County kitchens.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Large soup pot
- •Cheesecloth or fine strainer
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14
- carbs
- 26
- protein
- 18
- calories
- 310
Instructions
- 1
Cook the diced salt pork in a large pot over medium heat until crisp. Take it out and set it aside.
- 2
Saute the onion in the leftover fat until it is soft.
- 3
Add the potatoes, strained clam liquor, water, and bay leaf to the pot.
- 4
Simmer gently until the potatoes are just tender, about 15 minutes.
- 5
Roughly chop the shucked clams if they are large.
- 6
Stir in the cream and butter. Heat gently without letting the liquid boil.
- 7
Add the chopped clams and cooked salt pork. Simmer for 3-5 minutes until the clams are cooked through.
- 8
Season with salt and pepper. Take out the bay leaf and serve hot.
Chef's tips
Save the clam liquid after straining it through cheesecloth, as it gives the soup its rich flavor. Cook the clams quickly at the end so they stay tender.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently over low heat, stirring, without boiling to keep the clams tender.
Common mistakes to avoid
- •Boiling the soup hard after adding the clams, which makes them tough and rubbery
- •Throwing away the flavorful clam liquid instead of straining and using it
Serving suggestions
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