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


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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


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

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About Chatham Seafood Chowder

Course/Dish: Chowders, Fish Soups

Show 2 Comments & Reviews

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