Chatham Seafood Chowder

Daune (pronounced "Dawn") Browne


Here's a real simple seafood chowder from Cape Cod. The secret is fresh fish and small tender clams. Some of the big surf clams or ocean quahogs can be too tough.


★★★★★ 1 vote

20 Min
25 Min


  • 1- 1-1/2 lb
    fresh cod or haddock
  • 1 lb
    chopped clams (i've had to used canned clams before!)
  • 1 large
    onion, diced
  • 3 medium
    yukon gold potatoes, cubed
  • 1 qt
    heavy cream (omg, the cholesterol!!)

How to Make Chatham Seafood Chowder


  1. In large pot, add diced onions and clams with juice. Cook until onions are clear.
  2. Add potatoes and just enough water to cover potatoes. Cook until almost cooked.
  3. Add fish (do not stir. fish will break up). Cook for 2 minutes. Lower heat to simmer, add cream with a pad of butter.
  4. Cover pan and once butter has melted, it's ready to serve

Printable Recipe Card

About Chatham Seafood Chowder

Course/Dish: Chowders, Fish Soups

Show 2 Comments & Reviews

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