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.