There’s nothing quite like an authentic Cape Cod Clam Chowder. So, for National Clam Chowder Day on Feb. 25, chowder lovers can whip up a homemade soup courtesy of Executive Chef Glenn MacNayer of Red’s Restaurant & Lounge at Cape Cod’s beloved Sea Crest Beach Hotel.

Red’s Cape Cod Clam Chowder

Recipe yields: 1 gallon of chowder (between eight and 12 portions)

Clam Chowder


  • 1 pound fresh chopped littleneck clams
  • 2 cups clam juice
  • 1 cup Chablis wine
  • 1 bunch celery diced small
  • 1 large celery root diced small
  • 1 large Vidalia onion diced small
  • 5 cloves garlic sliced thin
  • 4 large Maine potatoes diced ¼” by ¼”
  • 1 pound Portuguese chorizo diced small
  • ½ 3 apple smoked bacon diced small
  • 1 bunch fresh thyme
  • 4 fresh laurel leaves (bay leaves not dry)
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • ½ cup all-purpose flour
  • ½ cup unsalted butter
  • 2 quarts extra heavy cream
  • Tabasco to taste



  • You will need a heavy gauge pot with a thick bottom
  • Begin by sautéing the bacon, chorizo, onions, celery and garlic together with the butter
  • Take the thyme and fresh bay leaves and wrap them with cheesecloth (this is a called a bouquet garni.) Add the bouquet garni and cook until bacon and sausage have been rendered down and the vegetables are translucent and tender.
  • Add the flour and continue to sauté until flour is completely incorporated in the fat of the pan
  • Add wine, clam juice and potatoes and cook on low heat for about 30 minutes. The potatoes should be tender and the liquid reduced by half.
  • Add the cream, salt, pepper, Tabasco and chopped clams. Cook for another 20 minutes on low heat.
  • Check seasoning and serve with a few littlenecks lightly steamed in the shell, some toasted bread and a nice chilled glass of a buttery Chablis or Chardonnay. Enjoy!