I just have to have some of their delicious clam chowder! There's nothing fancy about Kate's; it's just a good, old fashioned seafood and ice cream stand. It's only a short walk from the beach, and they have the best chowder and ice cream on the Cape.
Kate's picnic table dining takes me back to my childhood days. My husband, daughter and her friend grabbed a front table as we waited for our order number to be called.
She's smiling because she knows it's worth the wait!
Another place we typically eat on Cape Cod is The Lobster Pound in Orleans. I believe dressing up for dinner shouldn't be a requirement while on vacation, which is why we like it there. Their casual dining options include a wrapround porch and patio room.
Prices are typical for the area, at around $20.00 a meal, but you can pick your own lobster to cook.
I had the clamboil, while my husband had the baked stuffed shrimp. Both were delicous...
as you can tell by his smile!
If you can't make it to Cape Cod, you can still enjoy delicous New England clam chowder at home with this recipe:
Ingredients:
- 3-4 lb. soft-shelled clams
- 3 slices turkey bacon sliced into 1/2-inch strips
- 4 tablespoons butter
- 1/2 cup diced onions
- 1/2 cup diced celery
- 2 tsp. minced garlic
- 2 lb. potatoes, peeled and cut into 1/2-inch cubes
- 2 cups half-and-half cream
- 2 bay leaves
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/8 cup finely chopped fresh parsley
Directions:
In a large stockpot, bring 3 cups of water to a boil. Thoroughly rinse the clams, add them to the pot, cover it , and allow it to cook for 5 minutes. Uncover the pot and stir the clams with a wooden spoon. Cover and cook 5 minutes longer until the clams are open.
Transfer the clams to a large bowl and strain the broth twice through a mesh strainer into another large bowl, in an effort to strain out all of the sand. When the clams are cool enough to handle, remove them from their shells and chop them into 1/4-inch pieces. Set the clams and broth aside.
Cook the turkey bacon in a large heavy pot over medium heat until crisp. Do not drain. Add the 4 tablespoons butter, onions, and celery and cook until softened, about 5 minutes. Add the garlic and bay leaves; cook on low for about 3 minutes. Add the potatoes and reserved clam broth and bring it to a boil. Lower the heat, cover, and simmer for about 30 minutes, until the potatoes are very tender,. Remove from the heat, stir in the clams and cream. Season with salt and pepper to taste. Serve hot with oyster crackers.
Enjoy!