Martha Stewart Clam Chowder Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart clam chowder is a New England-style soup built on tender potatoes and sweet clams in a creamy, thyme-scented broth. It tastes rich but not heavy, thanks to butter and a little flour rather than a long reduction. The texture lands somewhere between silky and brothy, with soft potato cubes and clams that stay tender. This version is inspired by Martha Stewart’s classic home cooking, and it comes together in one pot on the stovetop.

You need 20 minutes of prep and 40 minutes of cooking, so about an hour start to finish, and it serves six. The method is straightforward: a little sautéing, a whisk of broth, then a gentle simmer. It fits a weeknight when you want a warm bowl, a holiday table, or a potluck where you need something that travels well in a big pot.

Why This Martha Stewart Clam Chowder Works

The flour is the quiet hero here. Sprinkled over the softened vegetables and cooked just until toasty, it makes a white roux that thickens the broth without turning pasty. Whisking the broth in a cup at a time keeps it lump-free, which is the main thing that separates a smooth chowder from a grainy one.

Smoked turkey gives the base a savory depth and a little crisp edge, and fresh thyme keeps the whole pot smelling bright. Adding the clams at the very end, then the cream over low heat, protects both: the clams stay tender and the cream never boils, so nothing separates.

What You’ll Love About It

It’s a one-pot soup with a real depth of flavor, and it needs no special equipment beyond a heavy pot. The clams stay tender because they go in last, and the whole thing reheats well the next day. It also looks company-worthy with almost no extra effort.

Ingredients

Most of these are pantry and fridge staples, plus clams and potatoes.

• 4 slices (about 4 oz/113g) smoked turkey — finely chopped
• 2 tablespoons (28g) unsalted butter
• 1 medium yellow onion (about 8 oz/225g) — finely chopped
• 2 celery stalks — finely chopped
• 2 garlic cloves — minced
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup (31g) all-purpose flour
• 4 cups (960ml) chicken broth
• 1 1/2 pounds (680g) Yukon Gold potatoes — peeled and cut into 1/2-inch (1cm) cubes
• 2 bay leaves
• 1 teaspoon kosher salt — plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 3 cups (about 1 1/2 pounds/680g) chopped fresh clams — or three 6.5-oz (184g) cans chopped clams, drained, juices reserved
• 1 cup (240ml) heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley — for serving
• Oyster crackers — for serving

Equipment

• Dutch oven — 5-quart (4.7L) or another heavy pot
• Chef’s knife — for chopping and cubing
• Cutting board — a large one for potatoes and celery
• Wooden spoon — for stirring and scraping the pot
• Whisk — for a smooth broth
• Ladle — for serving

How to Make Martha Stewart Clam Chowder

Step 1: Crisp the Smoked Turkey

Heat a 5-quart (4.7L) Dutch oven or heavy pot over medium heat. Add the smoked turkey and cook, stirring occasionally, until it renders its fat and crisps at the edges, about 5 minutes. Add the butter and let it melt into the drippings. Don’t let the turkey burn; reduce the heat if it darkens too quickly.

Step 2: Soften the Vegetables

Add the onion and celery and cook, stirring, until softened and translucent, 6 to 8 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Scrape up any browned bits from the bottom of the pot as you go.

Step 3: Make the White Roux

Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes, until the flour smells toasty and coats the vegetables evenly. Don’t let the flour brown; this is a white roux that will thicken the chowder.

Step 4: Add Broth, Potatoes and Seasoning

Gradually whisk in the chicken broth, about 1 cup (240ml) at a time, whisking until smooth before adding more. Add the potatoes, bay leaves, 1 teaspoon salt, and the pepper. If using canned clams, add their reserved juices now. Bring to a boil, then reduce the heat to medium-low and simmer, partially covered, until the potatoes are just tender when pierced with a knife, 15 to 18 minutes.

Step 5: Simmer the Clams

Stir in the clams and simmer gently until they are just cooked through and opaque, 3 to 5 minutes for fresh clams or 2 minutes for canned. Don’t boil hard once the clams are added, or they will toughen.

Step 6: Finish with Cream

Reduce the heat to low and stir in the heavy cream. Heat gently until the chowder is steaming and slightly thickened, about 5 minutes; don’t let it boil. Taste and adjust the salt and pepper. Remove the bay leaves.

Step 7: Serve

Ladle into warm bowls, sprinkle with parsley, and serve with oyster crackers.

What to Serve With It

• Oyster crackers — the classic crunchy scoop for every bowl.
• Crusty bread — good for soaking up the last of the broth.
• Green salad — a crisp, lightly dressed side cuts the richness.
• Steamed green beans — simple, bright and ready in minutes.

Tips for the Best Results

• Cut evenly — keep potato cubes the same size so they cook at the same rate.
• Whisk steadily — add broth in small additions to keep the base smooth.
• Watch the heat — low and slow after the cream goes in prevents curdling.
• Taste at the end — clams vary in saltiness, so season after they’re in.
• Warm the bowls — a quick rinse with hot water keeps soup hot longer.
• Save the juices — canned clam liquid adds flavor; strain out any grit first.

Easy Variations

For a lighter pot, swap half the heavy cream for whole milk and keep the heat low. Add 1 cup (240ml) of corn kernels with the potatoes for a sweeter chowder, or stir in 1/2 teaspoon of smoked paprika with the thyme for a deeper flavor. A squeeze of lemon at the end brightens everything.

Storing and Reheating

• Refrigerator — keep in an airtight container for up to 3 days.
• Freezer — cool completely, then freeze for up to 2 months.
• Make ahead — cook through step 4 and chill up to 2 days.
• Reheating — warm gently over low heat to 165°F (74°C), stirring often.

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart clam chowder recipe ahead of time?

Yes. Cook it through step 4, cool it, and refrigerate for up to 2 days. Finish with the clams and cream just before serving so both stay tender.

Can I use canned clams instead of fresh?

Use three 6.5-oz (184g) cans of chopped clams, drained, and add the reserved juices with the broth. Simmer the clams for just 2 minutes so they don’t toughen.

Where did clam chowder come from?

Clam chowder is a longstanding American soup, closely tied to New England’s coastal cooking. The creamy style is usually called New England clam chowder, and the tomato-based version is associated with Manhattan.

Why did my chowder turn out thin or grainy?

A thin pot usually means the roux wasn’t cooked long enough or the broth went in too fast. Add broth a cup at a time and whisk until smooth, and avoid boiling once the cream is in.

Martha Stewart-Inspired Clam Chowder

Print Recipe

A creamy New England-style clam chowder inspired by Martha Stewart’s classic home cooking: tender potatoes and sweet clams in a silky, thyme-scented broth. Butter and a little flour thicken it without heaviness, while a finishing splash of cream gives it that polished, company-worthy richness. Serve with oyster crackers and a crisp green salad.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 40
• Total Time: 60
• Yield: 6 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 slices (about 4 oz/113g) smoked turkey, finely chopped
• 2 tablespoons (28g) unsalted butter
• 1 medium yellow onion (about 8 oz/225g), finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup (31g) all-purpose flour
• 4 cups (960ml) chicken broth
• 1 1/2 pounds (680g) Yukon Gold potatoes, peeled and cut into 1/2-inch (1cm) cubes
• 2 bay leaves
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 3 cups (about 1 1/2 pounds/680g) chopped fresh clams (or three 6.5-oz/184g cans chopped clams, drained, juices reserved)
• 1 cup (240ml) heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley, for serving
• Oyster crackers, for serving

Instructions

1. Heat a 5-quart (4.7L) Dutch oven or heavy pot over medium heat. Add the smoked turkey and cook, stirring occasionally, until it renders its fat and crisps at the edges, about 5 minutes. Add the butter and let it melt into the drippings. Do not let the turkey burn; reduce the heat if it darkens too quickly.
2. Add the onion and celery and cook, stirring, until softened and translucent, 6 to 8 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Scrape up any browned bits from the bottom of the pot as you go.
3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes, until the flour smells toasty and coats the vegetables evenly. Do not let the flour brown; this is a white roux that will thicken the chowder.
4. Gradually whisk in the chicken broth, about 1 cup (240ml) at a time, whisking until smooth before adding more. Add the potatoes, bay leaves, 1 teaspoon salt, and the pepper. If using canned clams, add their reserved juices now. Bring to a boil, then reduce the heat to medium-low and simmer, partially covered, until the potatoes are just tender when pierced with a knife, 15 to 18 minutes.
5. Stir in the clams and simmer gently until they are just cooked through and opaque, 3 to 5 minutes for fresh clams or 2 minutes for canned. Do not boil hard once the clams are added, or they will toughen.
6. Reduce the heat to low and stir in the heavy cream. Heat gently until the chowder is steaming and slightly thickened, about 5 minutes; do not let it boil. Taste and adjust the salt and pepper. Remove the bay leaves.
7. Ladle into warm bowls, sprinkle with parsley, and serve with oyster crackers.

Notes

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, until steaming; do not boil. To freeze, cool completely and transfer to freezer-safe containers for up to 2 months; thaw overnight in the refrigerator and reheat gently, stirring, as the potatoes may soften. For make-ahead, cook through step 4, cool, and refrigerate for up to 2 days, then finish with the clams and cream before serving.

Nutrition

• Calories: 427
• Sugar: 4g
• Sodium: 694mg
• Saturated Fat: 13g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 75mg

Keywords: Martha Stewart clam chowder, New England clam chowder, creamy clam chowder, clam chowder recipe, easy clam chowder, stovetop clam chowder, seafood soup, potato clam chowder, winter soup, company soup