Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Clam Chowder 3.4 (30) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Servings: 4 This New England-style chowder is loaded with sweet, fresh cherrystones and a bit of bacon for salty, smokiness. Ingredients 12 cherrystone clams (1 ½ pounds), scrubbed well 2 slices bacon, finely chopped 1 medium onion, finely chopped 1 large celery stalk, finely chopped 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried) 1 pound new potatoes, peeled and cut into 1 ½-inch chunks ¾ cup heavy cream Dash of hot sauce, such as Tabasco Coarse salt and ground pepper Directions In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yield 1 cup. Remove clam meat from shells; coarsely chop. In a large saucepan, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until soft, about 5 minutes. Add thyme, potatoes, cooking liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes. Puree about 1 cup mixture in a blender until smooth. Stir puree back into soup; add cream. Simmer over low heat until warmed through, about 5 minutes. Add clams and hot sauce; season with salt and pepper. Cook's Notes When buying clams, make sure the shells are tightly closed. Scrub them well with a vegetable brush before cooking, and discard any that do not open. Rate it Print