Hearty Clam Chowder -

Hearty Clam Chowder

Servings 8 Servings


  • 3 Tbsp butter
  • 1 yellow onion chopped
  • 4 large potatoes scrubbed and chopped
  • 8 cups chicken stock
  • 2 tsp herbs of choice parsley, oregano, or thyme are good
  • 3 10- oz cans of clams
  • 1 8- oz bottle of clam juice
  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream or half-and-half
  • 1/3 cup frozen corn
  • salt and freshly-ground pepper to taste
  • 8 slices cooked bacon optional


  1. Melt the butter in a large pot on the stove over medium heat. Add the onions and saute for 5 minutes.
  2. Add potatoes, stock, and herbs to the pot. Turn up the heat until the liquid nearly boils, then turn down to a lively simmer. Cover and let simmer until the potatoes are soft, about 20-25 minutes.
  3. If you plan to serve the soup with bacon, cook the bacon now while the potatoes soften.
  4. When the potatoes are soft, add clams (with their liquid), clam juice, milk, cream, and corn. Heat through.
  5. Add salt and pepper to taste. Serve with crumbled bacon, if desired.

Recipe Notes

For a thicker soup: After Step 4, dip out 1 cup of soup liquid and mix with 2 Tbsp flour in a small bowl. Stir flour mixture back into soup. Turn up heat and let soup bubble for a few minutes until it begins to thicken.