No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

New England Clam Chowder

In this slightly lighter yet still rich version of clam chowder, half-and-half mixes with the liquor spilled from the clams, letting the briny goodness of cherrystones and hints of thyme, bay leaf, and celery shine through. Have your crackers ready.

  • servings: 10

advertisement

advertisement

Ingredients

  • 2 cups water
  • 2 dozen cherrystone, littleneck, or small quahog clams, scrubbed (2 cups clam meat)
  • 1 ounce (2 tablespoons) unsalted butter
  • 2 slices bacon, chopped
  • 1 small white onion, chopped
  • 1 1/2 celery stalks, tough fibers removed, cut diagonally into 1/4-inch pieces
  • 2 stems fresh thyme
  • 1 fresh bay leaf
  • 9 whole black peppercorns
  • 2 small russet potatoes, peeled and cut into 3/4-inch pieces
  • 1 1/2 cups half-and-half
  • Coarse salt

Cook's Note

Some clams are naturally salty, so taste the soup before adding salt. The soup can be made a day in advance through step 3 and refrigerated overnight.

Directions

  1. Step 1

    Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.

  2. Step 2

    Melt butter in a large pot over medium heat. Add bacon, and cook, stirring, until golden brown, about 3 minutes. Pour off excess drippings, leaving just enough to coat bottom of pot. Add onion and celery, and cook until softened, 3 to 4 minutes.

  3. Step 3

    Wrap thyme, bay leaf, and peppercorns in a piece of cheesecloth, and tie with kitchen string. Place cheesecloth in pot, and add potatoes and 2 1/2 cups reserved clam broth. Simmer over medium heat until potatoes are tender, 5 to 7 minutes.

  4. Step 4

    Chop clams. Add clams and half-and-half to pot, and heat until just warmed through, about 1 minute. Discard cheesecloth, and season with salt. Serve immediately.

Source
Martha Stewart Living, August 2008

advertisement

advertisement

Reviews (1)

  • 9 Aug, 2008

    When we eat chowder, it is usually as the main meal with a salad and popovers. This recipe, while delicious did not provide enough. If you eat more than a cup at a sitting, double the recipe. 24 littlenecks provided only 1 cup of meat so the chowder was a bit thin. As a New Englander, I thought this recipe was authentic. The addition of salt pork instead of bacon would make it more so.