Food & Cooking Recipes Appetizers Potato Seafood Chowder 3.5 (11) 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 Servings: 6 Young potatoes -- often called new potatoes -- are a tender, tasty addition to this hearty seafood chowder. Ingredients 2 ½ cups water 2 pounds littleneck clams, well scrubbed 2 tablespoons unsalted butter 1 medium yellow onion, cut into ½-inch dice 2 celery stalks, strings removed, sliced ⅛ inch thick 1 tablespoon all-purpose flour 1 ½ pounds Yukon gold potatoes, peeled and cut into ¾-inch dice 1 dried bay leaf 4 sprigs fresh thyme 1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces ½ pound medium shrimp, peeled and deveined 1 ½ cups half-and-half Coarse salt and freshly ground pepper Directions Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside. Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil. Cook's Notes The clams will not open at the same time. To prevent overcooking, check them frequently while they cook, and remove as they open. Rate it Print