Print

Martha Stewart-Inspired Clam Chowder

Close-up of Martha Stewart-Inspired Clam Chowder showing its texture
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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-clam-chowder-recipe/