Return to Content

Cape Cod Quahog Chowder

Cape Cod Quahog Chowder
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.

Updated Friday, August 17th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Cape Cod Quahog Chowder

  1. Joyce July 7, 2013 at 12:10 pm #

    This is the vaguest, most difficult recipe I have ever tried to follow.
    I am extremely disappointed in this

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111