Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes The Seagrille Restaurant Clam Chowder 3.5 (6) 3 Reviews 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 February 28, 2013 Print Rate It Share Share Tweet Pin Email Yield: 5 gallons This delicious chowder recipe comes from the Seagrille Restaurant in Nantucket, Massachusetts. Ingredients 100 quahog clams, cleaned ½ pound bacon, chopped 1 ½ cups (3 sticks) unsalted butter 2 cups chopped onion 2 cups chopped celery 2 cups all-purpose flour 1 tablespoon chopped fresh thyme 5 bay leaves Tabasco 2 tablespoons Worcestershire sauce Freshly ground white pepper 16 cups heavy cream 5 pounds peeled, chopped russet potatoes Oyster crackers, for serving Directions Place clams and 16 cups water in a very large stockpot over medium-high heat. Cover and cook until clams have opened. Drain, reserving liquid, and discarding any unopened clams. Remove clams from shells, discarding shells. Coarsely chop clams and set aside. Heat bacon and butter in a second very large stockpot over medium-high heat. Add onions and celery; stir to coat. Add flour and cook, stirring, until thickened, 5 to 6 minutes. Add thyme and stir to combine. Add reserved clam cooking liquid and bay leaves; season with Tabasco, Worcestershire sauce, and pepper. Add heavy cream; let simmer for 15 to 20 minutes. Add potatoes; let simmer 15 to 20 minutes. Add reserved chopped clams and cook until just heated through. Serve hot with oyster crackers. Rate it Print