Hilltop Cape Cod

West Barnstable, Massachusetts

Specialty Recipe

Cape Cod Clam Chowdah

Ingredients

Two 6.5-ounce cans of minced clams with juice

2-1/2 cups peeled and chopped potatoes

1 cup chopped onions

1 teaspoon instant chicken bouillon (Knorr's)

1 teaspoon Worcestershire sauce

1/4 teaspoon dried thyme

1/8 teaspoon ground black pepper

1-1/2 cups milk

3 Tablespoons cornstarch

1-1/2 cups light cream

1/4 teaspoon liquid smoke

Fresh thyme

Drain clams, reserving juice. Add enough water to make 1 cup. In medium saucepan, combine juice, potatoes, onions, bouillon, Worcestershire sauce, thyme, and black pepper. Bring to a boil, then reduce heat. Cover and simmer 5 minutes or until potatoes are tender. Slightly smash potatoes with fork.

In a small bowl, stir together the milk and cornstarch. Add cream and liquid smoke to milk and add to potato mixture. Cook and stir until thickened and bubbly. Stir in clams. Return to a boil, reduce heat, and cook about 10 minutes. Stir frequently to prevent sticking. Garnish with peppercorns and thyme.

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