A hearty, delicious way to start a meal, this clam and potato chowder is seafood’s answer to chicken noodle soup.

Martha Stewart Living, June 2001


Recipe Summary

Serves 6 to 8


Ingredient Checklist


Instructions Checklist
  • Fill a large high-sided saucepan with the 4 cups cold water. Set over high heat, and bring to a boil. Add clams, cover with lid slightly askew, and cook 5 minutes. Remove any clams that have opened, and transfer to a bowl. Continue cooking clams, removing them as they open, for 5 to 10 minutes more. Discard any clams that have failed to open after this time. Strain cooking liquid through a cheesecloth-lined sieve. Set aside.

  • Wipe out saucepan; return to medium heat. Add bacon; cook until golden and crisp, about 7 minutes. Using a slotted spoon, remove bacon from saucepan, and transfer to a paper towel-lined plate to drain, leaving the fat in the pan.

  • Add onions and garlic to saucepan, and cook in bacon fat until soft and translucent, stirring often so they do not brown, about 5 minutes. Add 3 1/2 cups of reserved clam broth and potatoes. Bring to a simmer, and cook until potatoes are very tender, about 20 minutes.

  • Roughly chop clams. Add clams, wine, and an additional 1/2 cup broth to saucepan. Season with salt and pepper. Heat through, and serve. Keep chowder, covered, in the refrigerator 1 to 2 days.