Clam Chowder Soup



A culinary staple in the Northeast, clam chowder is a thick creamy white soup made up of milk and clams and a favorite dish in New England.  As time evolves, many varieties came up like putting crackers on top or serving it in sourdough bread.




1 1/2 lb clam meat

1 small onion, cut into pieces

1 cup bacon

2 tbsp cornstarch

1 tbsp butter

2 8 fl oz clam juice

2 medium sized russet potatoes

a dash of thyme, salt and pepper

1 cup fat free half and half

1/2 cup whipping cream


  1. Chop the clam meat.
  2. Put into boil the clam juice, potatoes and clam meat.  As soon as the potatoes are tender, set aside.
  3. In a separate pot, cook the bacon until rendered then add the onions.  Once the onions are transparent, put in the butter and when melted, mix-in the clam mixture.
  4. The moment the mixture boils, mix the cornstarch and stir continuously.  When it thickens, beat the half and half milk and whipping cream to the soup.
  5. Season with thyme, salt and pepper.

Serve with crumbled saltine crackers on top and enjoy.


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