New England Clam Chowder

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 15, 2012

Nutrition Information (per serving)

calories 
105
protein 
6 g
sodium 
332 mg
carbohydrates 
10 g
fat 
5 g
fiber  
1 g
cholesterol 
33 mg
Servings 
12 (¾-cup ea.)
Ingredients 

2 Tbsp extra virgin olive oil
2 cups diced onions
¾ tsp dried thyme
1 cup diced celery
6 cups clam juice
2 sm potatoes, peeled and diced
½ tsp freshly ground black pepper
1 cup chopped clams
2 Tbsp cornstarch
2 Tbsp water
½ cup heavy cream
½ tsp sea salt

Instructions 
  1. Heat olive oil in a large saucepan. Add onions, thyme and celery. Sauté on low heat until onions are translucent.
  2. Add clam juice and bring to a boil. Add potatoes and pepper. Reduce heat and simmer 15 to 20 minutes.
  3. Combine cornstarch with water to make a thin paste. Add to potato-clam juice mixture and cook 1 minute. Add clams and cook 1 more minute. Remove from heat and stir in heavy cream. Season with salt.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.