Captain Parker’s Pub-Clam Chowder

There are many clam chowders available on Cape Cod. All are tasty, but one reigns over them: Captain Parker’s Pub clam chowder, a silky smooth taste explosion that has won numerous awards and appearances on “best of” lists. The family-friendly pub and restaurant in West Yarmouth overlooks Parker’s River, and has been serving the Cape for more than 30 years. Now you can recreate their famous chowder to enjoy at home.

2 ounces salt pork, cut in chunks
3/4 pound all-purpose flourCAPTAIN PARKER'S CHOWDER credit Captain Parker's Pub_edited
3/4 pound sweet butter, plus 1/4 pound
4 cups chopped onion
1 1/2 cups chopped celery
1 pinch dry thyme
1 teaspoon celery seed
1 bay leaf
1 quart water
3 chef potatoes, peeled and diced
6 ounces clam base (recommended: Minors)
1 quart fresh chopped clams and their juice
1 quart light cream
1 teaspoon salt
1 teaspoon ground pepper

Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make a roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir in a saucepan over medium heat. Make the roux pourable but not too loose or too thick.  Keep on low flame or in an oven until the roux is nice and hot. In a separate heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it sauté for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base and keep stirring so the base and potatoes don’t stick to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.

Recipe courtesy of Captain Parker’s Pub

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About the Author

About the Author: Pat Barcas serves as staff writer and photographer for RTX Traveler Magazine, based in Asheville, NC. His favorite RTX destinations are on the beach: Orange Beach, Alabama, New Smyrna Beach, Florida, and Murrells Inlet, South Carolina. .


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