Soups, Stews, & Chowders

Cape Cod Quahog Chowder

By Yankee Magazine

Aug 17 2007

This Cape Cod Quahog Chowder is best made several hours ahead of serving time, for this allows it to “season.” The next day it tastes even better.


1 pint quahogs (shelled and coarsely ground)
1/4 pound salt pork
2 medium onions
4 medium potatoes
liquor from quahogs
evaporated milk (tall can)
1 tablespoon butter
salt and pepper


Try out (fry) salt pork cut into tiny squares. Reserve the bits of salt pork. Fry onions in the fat, being careful not to burn. Peel the potatoes, cut in cubes, and add to the onions. Cover with water, and simmer gently until potatoes are cooked through. Add the ground quahogs and their liquor, and bring to a near boil. Let simmer (but do not boil) for 5 minutes. Add evaporated milk, undiluted. Scald, but do not boil. (This is important, for if it boils after the milk is added, the chowder will curdle). Add butter, salt and pepper, and the reserved pork scraps. Serve steaming hot.