White Clam and Corn Chowder Recipe

Name: White Clam and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 cup clam juice or 1 cup chicken broth; 2 cups red potatoes, cubed 1/2-inch; 1 cup corn; 1 medium onion, chopped; 1 celery rib, chopped; 1 large bay leaf; ½ teaspoon dried marjoram; 1 cup milk, divided; 1 (10 1/2 ounce) can clams, undrained; 2 teaspoons cornstarch; salt and pepper

Servings: persons

1 cup clam juice or 1 cup chicken broth
2 cups red potatoes, cubed 1/2-inch
1 cup corn
1 medium onion, chopped
1 celery rib, chopped
1 large bay leaf
½ teaspoon dried marjoram
1 cup milk, divided
1 (10 1/2 ounce) can clams, undrained
2 teaspoons cornstarch
salt and pepper

1
Combine all ingredients, except milk, clams, cornstarch, salt and pepper in slow cooker.
2
Cover and cook on high 4-5 hours.
3
Discard bay leaf.
4
Process chowder in food processor or blender until smooth; return to slow cooker.
5
Stir in 3/4 cup milk and clams; cover and cook on high for 15 minutes.
6
Combine remaining milk and cornstarch.
7
Stir into chowder.
8
Cook 2-3 minutes longer.
9
Season to taste with salt and pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup clam juice or 1 cup chicken broth, 2 cups red potatoes, cubed 1/2-inch, 1 cup corn, 1 medium onion, chopped, and more.

Yes, White Clam and Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Clam and Corn Chowder

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