Chowder comes from the French word "chaudiere," meaning "large copper pot." In Brittany, fishermen would combine their fish in one of these pots, add spices, and share the resulting soup. This custom traveled with the Bretons to Newfoundland and then down to New England.

Thick 'n' hearty, creamy white clam chowder is a meal in itself.

Serves: 4

Cooking Time: 25 min


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 cups 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


In a soup pot, saute the onion and celery over medium heat 3 to 5 minutes, 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, for 12 to 15 minutes, until potatoes are tender. In a bowl, dissolve cornstarch in cream; add to soup.

Cook 5 minutes, or until thickened, stirring frequently