JesseEatzA rich, velvety New England style clam chowder loaded with tender sea clams, potatoes, and a perfect balance of thyme and white pepper. This professional-grade recipe uses a precise heavy cream and clam juice base for deep coastal flavor.
In a small bowl, whisk the reserved clam juice with cornstarch to create a smooth slurry.
Heat blended oil in a large stockpot over medium-high heat until shimmering.
Add onions, celery, and garlic. Sweat the vegetables until onions are translucent, stirring occasionally to avoid browning.
Sweating builds the flavor base without adding the bitterness of burnt garlic.
Stir in the heavy cream and all but 1 cup of the clam juice. Reserve the remaining 1 cup of clam juice for the slurry later.
Add the chopped clams (with their liquid), white pepper, dried thyme, and kosher salt. Bring the mixture to a boil.
Once boiling, add the diced potatoes. Cook until the potatoes are just barely tender.
Ensure the pot is at a rolling boil, then slowly pour in the slurry while whisking constantly to thicken.
The pot MUST be boiling for the cornstarch to activate and thicken properly.
Reduce heat to low and simmer for a final 5 minutes to cook out the starch flavor and finish the potatoes.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.