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Thick New England Clam Chowder

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“I added my touches to make a classic recipe thicker, and cheesier. I can't make it enough for my family. I did not put an exact measurement of corn starch in the recipe, as everyone likes different thicknesses. I use about 1/4 - 1/2 cup.”

Ingredients Nutrition


  1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
  2. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  3. Mash up 1/2 of the potatoes with a fork.
  4. Pour in half-and-half, and add butter. Cook, constantly stirring, for 5-10 minutes.
  5. Put corn starch and enough water in a bowl to make a smooth liquid. Put into soup, constantly stiring. After a 5 minutes, add more corn starch and water if not as thick as you would like.
  6. Stir in clams and all of clam liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.
  7. Add cheddar cheese and corn. Stir until cheese is melted.
  8. Serve and enjoy.

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