Char's New England Clam Chowder


  • 6 6 oz cans chopped clams, drained, reserved juice
  • 1/2 lb. Canadian bacon, cubed
  • 2 large onions, chopped
  • 2 large leeks, chopped
  • 1 clove garlic, minced
  • 5 sprigs thyme
  • olive oil spray
  • 5 bottles clam juice, plus reserved from clams
  • 1 1/2 cups chicken stock
  • 1 cup milk
  • 3 medium red potatoes, cut into small dice, unpeeled
  • 36 ounces frozen corn kernels, toasted, pureed
  • 2 cups evaporated skim milk
  • salt and pepper
  • parsley, minced
  • chives, minced


  • Place bacon, onions, leeks, garlic, thyme in a soup pot sprayed with olive oil spray. Cook to soften. Add clam juice, chicken stock, milk and potatoes. Cook for about 10 minutes. Add corn and evaporated skim milk. Heat to boil and then simmer, seasoning with salt and pepper. Add clams and reserved juice and heat through. Serve with minced parsley and chives.


  • Description:
  • "This is a delicious and easy rendition of a favorite. Substitute
  • ingredients where will always be delicious, just
  • using your own good taste buds!"
  • SERVINGS: 12