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Tuesday, 8 November 2016

Fisherman's Wharf Clam Chowder

Thick 'n' hearty creamy white clam chowder is a meal in itself. 


1 small onion, chopped
1 celery stalk, chopped
2 (6-1/2-ounce) cans chopped clams, undrain
1 (8-ounce) bottle clam juice
1-3/4 cups chicken broth
1 large potato, peeled and diced
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 cups (1 pint) heavy cream


In a soup pot over medium heat, sauté onion and celery 3 to 5 minutes, or until tender. Add clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.

Reduce heat to medium, and cook, covered, 12 to 15 minutes, or until potatoes are tender. In a bowl, dissolve cornstarch in cream; add to soup.

Cook 5 minutes, or until thickened, stirring frequently.

Serve in a bread bowl with crackers on the side with lots of butter.

Comments and suggestions are ALWAYS welcome.