"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cape Cod Clam Chowdah Recipe

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This recipe for Cape Cod Clam Chowdah, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Phillips
Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 qt fresh chopped clams with clam liquid.
some bacon.
some potatoes.
some onion, diced.
1 or 2 cans of canned milk.

Directions:
Directions:
Make sure the raw chopped clams in clam liquid that you buy are FRESH.
Fry the bacon. Remove bacon from frying pan. After bacon is cooled, break into bacon bits. Cook onion in bacon grease until translucent. Meanwhile, peal potatoes and cut into 1/2 inch cubes or bite-sized pieces. Boil potato pieces in water until about soft. Pour off some of the potato water if needed. Add to the potato pot: bacon, grease, onion, and the qt of clams and clam liquid. Bring the mixture (chowdah) just to a boil plus maybe 10-15 seconds. Serve hot chowdah immediately in bowls with opened cans of canned milk, to be added as desired at the table, along with salt and other spices and crackers as desired. The important parts are: do not cook the milk at all; only to be added at the table, and do not over-cook the clam pieces because they will be become tough and hard to chew.

Number Of Servings:
Number Of Servings:
3 or more
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
I was taught this recipe by an athletic coach who used to summer on Cape Cod with his family and worked there during the summers as a cook in local restaurants. It's the best I can remember.

 

 

 

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