Cape May Clam Chowder

Forget the New England versus Manhattan chowder fight. Cape May, New Jersey has its own variation, a tomato-broth chowder loaded with both fresh-steamed clams AND chopped sea scallops. It’s brinier, more vegetable-forward, and unmistakably Jersey Shore.

Using both clams and scallops is a Cape May signature. The clams contribute salinity and chew, the scallops add sweetness and a buttery softness that mellows the tomato acidity. Most chowders pick one shellfish. This recipe smartly leans on both.

The technique to remember is adding the chopped clams at the end, only for a seven-minute reheat. Clams turn rubbery if they boil. They’ve already been steamed, so they just need to warm through in the finished broth, which keeps their texture tender.

The bacon-rendered base lays down a smoky undercurrent that’s the secret weapon. Don’t crumble it into the soup, leave the lardons in for textural contrast and bursts of salt-cured flavor in each spoonful.

Chef Tips

• Reserve the steaming liquid from the clams, it’s pure clam essence and gives the chowder real depth, top up with water to reach 3 cups
• Dice the potatoes small (½ inch) so they cook through in the 15-minute simmer without going mushy
• Use fresh tomatoes in summer for sweetness, canned San Marzanos in winter for consistency
• Let the chowder sit overnight if you can, the flavors deepen and the broth thickens slightly

Variations

• Add a half pound of peeled shrimp or chunks of cod with the scallops for a heartier seafood chowder
• Stir in a pinch of red pepper flakes or a dash of hot sauce for a spicier Jersey-style kick
• Swap green pepper for fennel bulb for a sweeter, more anise-forward aromatic base