Taste of Cape Cod: Clam Chowder & Portuguese Mussels

New England Clam Chowder My (award-winning) clam chowder is brothier than the traditional thick, chunky style, relying on the natural starch from potatoes rather than excess flour to create a light, silky texture. Rich with tender clams and smoky bacon, this comforting soup feels both rustic and refined—perfect for sipping fireside with oyster crackers or warm, crusty bread. Spicy Portuguese Mussels These Portuguese-style mussels are inspired by the coastal flavors of Provincetown, where generations of Portuguese fishermen shaped the town’s rich seafood traditions. Simmered in a smoky garlic, white wine, and piri-piri broth, this dish captures the spirit of a Cape Cod harbor supper—best enjoyed with crusty bread and ocean air. Peri-Peri Paste Peri-peri (also spelled piri-piri) is one of the signature flavors of Portuguese cuisine, tracing its roots to Portugal's maritime empire. Portuguese explorers encountered fiery African bird's-eye chilies in Mozambique and Angola during the 15th and 16th centuries, combining them with garlic, olive oil, citrus, and herbs to create the now-famous peri-peri sauce. The bold, spicy marinade became especially popular with grilled chicken and seafood, reflecting Portugal's love of simple ingredients enhanced by vibrant flavors. That culinary tradition made its way to Cape Cod with Portuguese immigrants from the Azores and mainland Portugal, many of whom arrived in the 19th century to work in the region's whaling and fishing industries.

We will prepare the vegetables and aromatics during class, but please do the following in advance: Rinse and de-beard the mussels. (Pull off the little hairy "string" that might be sticking out between the shells, if there is one.) Strain/ drain clams and reserve the juice in a bowl or measuring cup Equipment list: Cutting board Knife Soup bowl / soup spoon Mussels bowl Shell Discard bowl For the Chowder: Liquid measuring cup Potato peeler Medium saucepan (for the chowder) - no lid required Ladle or large serving spoon For the Mussels: Large skillet with lid (or foil) to cover and steam Large spoon or slotted spoon Medium bowl (for cooked mussels) Mini food processor (not necessary, but easier)- I will teach an alternative way to blend the piri-piri sauce ** The highlighted peppers and spices can be used in place of spicy Peri-Peri paste for those who prefer a milder broth. Leave out these six ingredients if you make the Peri-Peri Sauce, which will be added while building the broth. If you want a spicier, more complex broth, leave out the last ** 6 ingredients on the list and gather this list below: Ingredients for the Peri-Peri Paste: 6 cloves garlic, chopped 4 red Fresno chili peppers, seeded, sliced (Substitute: 1 jalapeño) 1 habanero pepper, seeded (Substitute: 1 Scotch Bonnet or more commonly found 1 Red Serrano) 1/2 cup diced red bell pepper 1 Tbsp. smoked paprika 1/2 tsp. ground cumin 1 Tbsp. fresh thyme leaves, de-stemmed, chopped 1 1/2 tsp. kosher salt 1 tsp. ground black pepper 1/8 tsp. ground cayenne pepper - or more to taste 1 tsp. white sugar 1/2 tsp. onion powder 1/2 cup olive oil 1/4 cup sherry vinegar (or plain white vinegar) 1/4 cup lemon juice Salt to taste Optional: 1–2 Tbsp. chopped fresh cilantro or parsley for garnish Optional: extra lemon wedges, for serving