Rating: 3.78 stars
36 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 1

This creamy clam chowder uses quahog clams.

Martha Stewart Living, September 1996

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a stockpot, cook bacon until crisp. Drain bacon on a paper towel, and set aside; discard all but 2 tablespoons bacon fat. Add celery and onions; saute, stirring occasionally with a wooden spoon, until translucent, about 7 minutes.

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  • Sprinkle flour over onion mixture; cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves, and 1/8 teaspoon of the pepper; cover; bring to a boil. Pick thyme leaves from stems; add both leaves and stems to pot. Reduce heat to medium low; simmer until potatoes are almost fork tender, about 12 minutes.

  • Add clams and reserved liquid, cover, and cook 4 minutes over medium heat. Add corn kernels, cover, and cook 4 to 6 minutes. Add milk and butter; cook until butter melts, about 5 minutes. Remove bay leaves and thyme stems; add remaining 1/8 teaspoon pepper and salt.

  • Drizzle with sherry, and garnish with bacon pieces. Serve immediately.

Cook's Notes

Sauteing the vegetables in the bacon drippings gives this thick chowder extra flavor.

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Reviews (1)

36 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
11/18/2008
Yummy! My substitutions (due mainly to what was on hand) shallot (approx 2 oz), no fresh thyme so use a "seafood herb blend" that looked sorta fresh (not 100 years old!), added a finely diced carrot along with red potatoes, no corn, 2 cups milk, 3/4 c half