Corn and Clam Chowder

If you like your chowder thick and creamy, this is the recipe for you. If you like it to be very “brothy” just add more clam juice or cream.

Serves: 8Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium

Serves: 8


  • 18 cherrystone or 12 chowder clams, scrubbed and checked to make sure they are closed
  • 6 strips bacon, chopped
  • 1 medium onion, peeled and chopped
  • 1 medium jalapeño, cored, seeded, and minced
  • 1 tsp. dried thyme
  • 1 Tbsp. butter or oil
  • 2 Tbsp. cornstarch or rice flour
  • 2 packages (10 oz.) frozen corn, or 6 ears fresh corn, removed from cob
  • 2 bottles (8 oz.) clam juice
  • 1½ pints light cream
  • ¼ tsp. salt
  • ⅛ tsp. white pepper
  • ¼ cup chopped chives


  • Place the clams in a large pot with a cup of water and steam, covered, over high heat. When clams have opened, cool, remove from shells, and chop in a food processor. Reserve the clam juice.
  • Sauté the bacon in a large soup pot. Place on paper towels to drain. Add the onion, jalapeño, and thyme to the pot and sauté until softened, about 10 minutes.
  • If the pot is dry, add a tablespoon of butter or oil. Stir in the cornstarch and cook for 3 minutes. Add the chopped clams, corn, and extra clam juice.
  • Cover and simmer for 20 minutes. Just before serving, add the cream, salt, and pepper. Top with bacon and chives.