Mildred’s Chowder

Mildred’s Chowder House was a legendary Hyannis restaurant. for over 30 years.   Mildred’s served countless customers outstanding clam chowder and great seafood.   One of  Mildred’s biggest customers was President John F. Kennedy.   The President “LOVED”  Mildred’s chowder  so much, that he requested that it be served at the Inaugural Luncheon in 1961.  Gallons of Mildred’s chowder was flown to  Washington and served to the new President and his guests.  Mildred’s became known as “The Home of Cape Cod Clam Chowder”.   Here is Mildred’s Chowder recipe.  Enjoy!!!

Mildred’s Clam Chowder
Serves 8-10.

2 cups quahogs or clams, with their juice
3 oz. salt pork, diced (or substitute bacon)
1 chopped onion
2 diced medium potatoes
2 cups boiling water
3 cups whole milk
1 cup cream
1 tsp.. salt
2 tbsp. unsalted butter
black pepper
parsley optional


Add salt pork (bacon) and chopped onions, and saute till golden brown.  Drain the clams, setting aside the juice.  Clean and chop the clams and add to pork and onions.  Parboil the potatoes for 5 minutes and add to the clams.  Cover with 2 cups boiling water and simmer until the potatoes are done.  Scald the milk and cream together.  Heat clam juice and add it slowly to the hot milk.  Now pour the milk over the clam and potato mixture.  Remove from heat..  Add butter and black pepper.  Serve with common/oyster crackers if desired.

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11 thoughts on “Mildred’s Chowder

  1. I was wondering if I could get the mashed potato recipe used at the restaurant. I’ve never had mashed potatoes as good as they were.

  2. Could you tell me where you found the recipe you posted? I hunted for years for it, and finally tracked down a man who actually made it in the restaurant, who shared it with me. Thing is, it didn’t call for salt pork, which surprised me. But when I scaled down his restaurant-sized recipe, the results were astounding, even without the salt pork I had a blog for four years or so, and hands down, from across the world, the most frequently searched-for recipe was this one. I’d like to tie up any loose ends, if you have any to share. BTW, when I was 18, I spent my summer working the counter there. Every single day, except for Fridays, I had a bowl of clam chowder for lunch. On Fridays, the fish chowder (for which one cannot find a recipe) was the choice of the day. Fabulous. Never had better. BTW, at the time Mildred herself was in the kitchen making all the homemade pies. As staff, we were not allowed to have pie, as they were so precious, so we would take turns covering for each other, as each would steal a slice and head for the basement to gobble it down. Mine was always her blueberry. Thanks for your intriguing post.

    • Hello Lorna, Thank you for the lovely note. My husband Kevin (who writes the blog) once worked for Air New England and spent many a lunch time at Mildred’s as that was the best there is. He found the recipe in a Google online search. Another response indicated that you could use either bacon or pork rind and then add several tablespoons of flour or corn starch to the grease to add to the chowder. You might enjoy Christopher Setterlund’s book “Historic Restaurants of Cape Cod” in which you will find a little history of Mildred’s.

  3. Mildred’s did NOT use salt pork in the recipe. It was quahogs, quahog juice, onions, potatoes for the base. After the base was cooked down light cream and butter was added to the base.
    I used to be a restaurant manager there 8n the 80s and 90s. At one point the Desmonds grandson worked there and this is the original ingredients in the chowder.

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