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Fox Pines Homestead New England Clam Chowder

The thick white chowder packed with potato and clams is perfect for a cool fall day.

Course Soup
Cuisine American
Keyword fast soup, homemade chowder, homemade soup, lunch soup, New England clam Chowder, white clam chowder
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 555 kcal

Ingredients

  • 1 tbsp bacon fat
  • 1 medium onion diced
  • 3 6.5 oz cans of chopped clams undrained
  • 1 8 oz bottle of clam juice
  • 3-4 potatoes diced in ½” cubes
  • 1 bay leaf
  • 1 tsp dried or fresh thyme
  • Salt and pepper to taste
  • 5 cups milk
  • 1 cup heavy cream
  • 2-3 tbsp cornstarch

Instructions

  1. In a Dutch oven, melt the bacon fat over medium heat and sauté the onion until translucent.
  2. Add the clams with the liquid and the clam juice, bay leaf, thyme, and potatoes. Season with salt and pepper. Simmer until potatoes start to soften.
  3. Add the milk. When it gets hot, mix the cornstarch with the heavy cream, and stir in. Stir frequently until the chowder thickens. Adjust seasoning to taste.
  4. Serve with crackers or toasted bread.