Cape May Cafe is home to a seafood-lover’s paradise with a buffet full of steamed clams, mussels, crab and much more. One of the popular soups from the menu at Cape May Cafe is the New England Clam Chowder – this is a clambake after all! This easy recipe will add a touch of Disney magic to your next dinner or party.
Cape May Cafe: New England Clam Chowder
- ½ lb diced onion
- ½ lb diced celery
- 12 oz diced red potatoes
- 2 cans chopped clams and juice
- 32 oz half & half
- 32 oz clam juice
- 1 tsp thyme
- ½ tsp basil
- 4 drops Tabasco
- 1 oz bacon grease or oil
- White pepper to taste
- ½ lb roux ¼ lb butter and ¼ lb flour, melt butter and combine flour
In a 2-gallon stockpot cook onion and celery in bacon grease (or oil) until translucent.
Pour in chopped clams in juice, clam juice, diced potatoes, Tabasco, thyme, basil and white pepper. Mix well and bring to a simmer over medium heat for 5-10 minutes.
Add half & half and increase heat until a slow boil begins.
Slowly add roux mixing well. Keep mixing until well incorporated.
Reduce heat and simmer for 15 minutes.
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