Fisherman's Wharf Clam Chowder

By Denise Edmister

Fisherman's Wharf Clam Chowder


Mr. Food


Thick 'n' hearty, creamy white clam chowder is a meal in itself. Our rich-tasting Fisherman's Wharf Clam Chowder is classic comfort in a bowl.

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


  1. 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.
  2. 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.
  3. Cook 5 minutes, or until thickened, stirring frequently.

This is great served in a sourdough bread bowl.

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