Clam Chowder

Featured in the Honolulu Star-Advertiser on May 6, 2020.

Clam Chowder


Clam Chowder

  • 1 tablespoon unsalted butter
  • 4 slices bacon, cut into pieces
  • 2 celery stalks, minced
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 16 ounces clam juice
  • 4 cups water
  • 2 pounds gold potatoes, peeled and cut into 1/2- inch pieces
  • 1 tablespoon fresh thyme, chopped
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 2 cups heavy cream, divided use
  • 2 (6.5-ounce) cans chopped clams
  • Salt and pepper to taste
  • Fresh chives, chopped for garnish
  • Oyster crackers


  1. In a large pot over medium heat, melt butter, and cook bacon until brown, stirring occasionally.
  2. Add celery, onion and garlic, and sauté until onion is translucent.
  3. Add clam juice, water, potatoes, thyme and bay leaf.
  4. Let simmer until potatoes are tender, about 20 to 25 minutes.
  5. In a small bowl, mix cornstarch and 1/2 cup cream; add to chowder base and heat to thicken.
  6. Discard bay leaf and stir in clams with remaining heavy cream. Add salt and pepper to taste.
  7. Garnish with chives and serve with oyster crackers.

8 Servings.

Approximate Nutrient Analysis per serving (not including salt to taste or oyster crackers):
420 calories, 30 g fat, 17 g saturated fat, 140 mg cholesterol, 500 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g sugar, 13 g protein


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