Fisherman's Wharf Clam Chowder
By carvalhohm2
Rate this recipe
4.8/5
(17 Votes)
1 Picture
Ingredients
- 1 small onion, chopped
- 1 celery stalk, chopped
- 2 (6-1/2-ounce) cans chopped clams, undrained
- 1 (8-ounce) bottle clam juice
- 1 3/4 cup 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
Details
Servings 4
Cooking time 25mins
Adapted from mrfood.com
Preparation
Step 1
What To Do:
In a soup pot over medium heat, saute 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.
Note:
This is great served in a sourdough bread bowl.
Review this recipe