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A Cooking Adventure with Thom

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Slow Cooker New England Clam Stew


Servings: 4

What is that secret ingredient? Chive and Onion Cream Cheese!


3 (6.5 oz.) cans chopped or baby clams, undrained

1 large onion, chopped

8 small new red potatoes, cut into 1-inch pieces

1 (12 to 16 oz.) package frozen corn, thawed

2 (14 oz.) cans chicken broth

1 1/2 tsp. dried marjoram

1/2 tsp. dried thyme

1 tsp. garlic salt

1 c. half & half

2 T. cornstarch

1 (8 oz.) container onion & chive spreadable cream cheese

Cooking Method

1.      In a slow-cooker, combine the clams (with their juice), chopped onion, potatoes, corn, chicken broth, marjoram, thyme, and garlic salt. Cover. Cook on low heat setting for 6 to 8 hours or high heat setting for 4 to 5 hours, until potatoes are tender.

2.      Combine half & half and cornstarch in a small bowl until smooth; gradually stir into clam mixture. Cover. Cook on high heat setting for 15 to 30 minutes, until mixture thickens a bit.

3.      Stir onion & chive cream cheese into the chowder. Cook on high heat setting for 5 minutes.

4.      Stir chowder until cream cheese is melted and mixed in.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183