This soup is a classic New England favorite that is thick and creamy. It is very savory, hearty, and full of ocean flavor.
Many people love this Martha Stewart Clam Chowder Recipe for a winter dinner. You can learn how to make Martha Stewart Clam Chowder Recipe easily.
This Martha Stewart Clam Chowder Recipe uses fresh clams and salty bacon. It is a warm and very impressive meal for your family.
What Makes This Recipe Special
The flavor of this soup is very rich and smoky. It has a great balance of sweet cream and salty seafood.
The texture is velvety with very soft potato chunks. Each spoonful has a nice melt-in-your-mouth tender feel.
It is very easy to simmer in one large heavy pot. You only need about fifteen minutes to prep the veggies.
This recipe is perfect for a rainy coastal afternoon. Your friends will love the beautiful white and thick broth.
It tastes like a professional seaside restaurant soup at home.
Equipment List
- Large Dutch Oven: You need this to hold the heavy liquid.
- Measuring Cups: These ensure your cream and juice are right.
- Wooden Spoon: It helps stir the potatoes while they soften.
- Sharp Knife: This is required to dice the smoky bacon.
- Cutting Board: A clean surface for prepping your fresh onions.
- Ladle: It helps serve the hot soup into deep bowls.
- Fine Mesh Sieve: Use this to strain the sandy clam juice.
- Small Skillet: Use this to crisp the extra bacon bits.
Ingredients You Need for Martha Stewart Clam Chowder Recipe
- Chopped Clams: These provide the chewy and very briny base.
- Clam Juice: It adds a savory and deep seafood liquid layer.
- Heavy Cream: This makes the soup very smooth and white.
- Smoky Bacon: Use thick slices for a very salty and rich fat.
- Russet Potatoes: These provide the necessary and very soft starch.
- Yellow Onion: A little bit adds a sweet and mild flavor.
- Fresh Thyme: A handful adds a wonderful herbal scent.
- Bay Leaf: Use one leaf for a deep and woody aroma.
How to Assemble
1. Render the Bacon
Cook the diced bacon in your large Dutch oven over medium heat. Let the fat melt until the bacon is very brown and crisp. This provides the signature Martha Stewart smoky base.
2. Sauté the Veggies
Add the diced onions and celery to the hot bacon fat. Cook for five minutes until they look very soft and clear. Your kitchen will smell like savory herbs very soon.
3. Add the Potatoes
Stir in the cubed russet potatoes and the dry bay leaf. Pour in the strained clam juice to cover the vegetables. This helps the potatoes get very soft and tender.
4. Simmer the Base
Bring the liquid to a light boil and then lower the heat. Let it simmer for fifteen minutes total time on the stove. The potatoes should be easy to break with a spoon.
5. Stir in the Cream
Pour the heavy cream into the hot pot very slowly. Add the chopped clams and the fresh thyme leaves now. These only need a few minutes to get warm and juicy.
6. Season and Serve
Stir the soup gently and add plenty of black pepper. Remove the bay leaf before you ladle the soup into bowls. Serve it hot with some crunchy oyster crackers.
Recipe Success Tips
➜ Strain the clam juice well to remove any extra sand.
➜ Use russet potatoes for the most starchy and thick results.
➜ Do not boil the soup after adding the heavy cream.
➜ Use fresh thyme for a much brighter herbal taste.
➜ Add a splash of water if the soup gets too thick.
➜ Let the soup sit for minutes so the flavors blend well.
How To Store Leftover
You can store leftovers in a sealed container easily. Put the container in the fridge for about two days total.
The soup actually tastes better after sitting for one day. To reheat it, use a small pan on the stove.
Heat it on a very low flame so the cream does not separate. Do not freeze this soup because the potatoes get very mushy.
Sides & Pairings Suggestions
This chowder is perfect with a side of oyster crackers. You can also serve it with a warm sourdough bread bowl.
It pairs well with a fresh garden side salad. For a treat, try it with some grilled corn on the cob.
The creamy soup cuts through tart and vinegary lemon drinks. It goes well with a glass of cold white wine.
Even kids love the salty bacon and soft potato texture.
FAQs about Martha Stewart Clam Chowder Recipe
Can I use fresh clams in the shell?
Yes, you can steam fresh littleneck clams until they open up. Use the liquid from the shells as your savory broth base. It will be much more fresh but takes more time to prep.
Why is my soup too thin?
This happens if you do not use enough starchy potatoes. You can mash a few of the potato cubes against the side of the pot. This releases the starch and makes the soup very thick.
What if I do not like bacon?
You can use a little butter and olive oil to sauté the onions. You can also add a drop of liquid smoke for a similar flavor. The soup will still be very creamy and quite delicious.
Is this soup gluten-free?
Yes, this recipe uses potatoes instead of flour to get thick. Make sure your clam juice and bacon are also gluten-free. It is a very healthy and safe meal for most people.
Final Thoughts
The Martha Stewart Clam Chowder Recipe is a kitchen classic. It is rich, smoky, and very fun to prepare on a cold night.
You will love how the creamy broth coats the clams. It is the best way to enjoy a professional seafood meal.
This dish makes every dinner feel like a special event. Everyone enjoys the savory and hearty taste of the soup.
Follow these simple steps for a perfect chowder today. Happy cooking and enjoy your fresh clam chowder!
Martha Stewart Slow Cooker Beef Stew Recipe
Equipment
- Large Dutch Oven
- Measuring Cups
- Wooden Spoon
- Sharp knife
- Cutting Board
- Ladle
- Fine-mesh sieve
- Small Skillet
Ingredients
- 2 cups CHOPPED CLAMS
- 2 cups CLAM JUICE
- 1 cup HEAVY CREAM
- 4 slices SMOKY BACON
- 3 large RUSSET POTATOES
- 1 medium YELLOW ONION
- 1 tsp FRESH THYME
- 1 leaf BAY LEAF
Instructions
Render the Bacon
- Cook the diced bacon in your large Dutch oven over medium heat. Let the fat melt until the bacon is very brown and crisp. This provides the signature Martha Stewart smoky base.
Sauté the Veggies
- Add the diced onions and celery to the hot bacon fat. Cook for five minutes until they look very soft and clear. Your kitchen will smell like savory herbs very soon.
Add the Potatoes
- Stir in the cubed russet potatoes and the dry bay leaf. Pour in the strained clam juice to cover the vegetables. This helps the potatoes get very soft and tender.
Simmer the Base
- Bring the liquid to a light boil and then lower the heat. Let it simmer for fifteen minutes total time on the stove. The potatoes should be easy to break with a spoon.
Stir in the Cream
- Pour the heavy cream into the hot pot very slowly. Add the chopped clams and the fresh thyme leaves now. These only need a few minutes to get warm and juicy.
Season and Serve
- Stir the soup gently and add plenty of black pepper. Remove the bay leaf before you ladle the soup into bowls. Serve it hot with some crunchy oyster crackers.
