This delicious and creamy New England-style clam chowder is a comforting classic that’s perfect for a cozy meal. Martha Stewart’s version is rich, hearty, and packed with tender clams and flavorful veggies. It’s easy to make with simple ingredients and comes together quickly for a satisfying bowl of warmth—serve with crusty bread for the perfect finish!
Recipe Ingredients:
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup minced onion
- 3 (6.5 ounce) cans minced clams, drained with juice reserved
- water to cover
- ¾ cup butter
- ¾ cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons salt
- ground black pepper to taste
How To Make Clam Chowder?
- Cook the Vegetables: Place the potatoes, carrots, celery, and onion into a large pan. Pour in the reserved clam juice and add enough water to just cover the vegetables. Simmer over medium-low heat until the vegetables are tender.
- Make the Cream Base: In a separate large, heavy saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then gradually whisk in the half-and-half, stirring constantly until the mixture becomes thick and velvety.
- Combine and Heat Through: Stir the cooked vegetable mixture (including the cooking liquid) into the cream base. Mix well and heat until just warmed through.
- Add the Clams: Stir in the minced clams just before serving. Be careful not to overcook them, as they can become tough.
- Final Touches: Once the clams are heated through, stir in the red wine vinegar, then season with salt and black pepper to taste.
- Serve and Enjoy! Ladle the clam chowder into bowls and serve hot with crusty bread or oyster crackers.
Recipe Tips:
- Don’t Overcook the Clams : Add the clams at the very end and heat them just until warm. Overcooked clams turn rubbery and tough.
- Use Fresh or Bottled Clam Juice : For the best flavor, use fresh clam juice if available. If not, bottled clam juice can add extra depth to the broth.
- Thicken the Chowder Properly : When mixing butter and flour, whisk until smooth before adding the cream. This prevents lumps and ensures a silky texture.
- Let the Flavors Blend : After cooking, let the chowder sit for a few minutes before serving. This allows the flavors to develop for a richer taste.
- Add Vinegar at the End : The red wine vinegar brightens the chowder, but add it last to avoid overpowering the creamy base. Taste and adjust as needed.
How To Store Leftovers
- Refrigerate: Let the leftover clam chowder cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Pour the chowder into an oven-safe dish, cover with foil, and bake at 175°C / 350°F for about 15–20 minutes, stirring halfway through. This prevents the cream from separating.
Nutrition Facts
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: <5mg
- Sodium: 840mg
- Potassium: 590mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 5g
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Martha Stewart Clam Chowder
Description
This delicious and creamy New England-style clam chowder is a comforting classic that’s perfect for a cozy meal. Martha Stewart’s version is rich, hearty, and packed with tender clams and flavorful veggies. It’s easy to make with simple ingredients and comes together quickly for a satisfying bowl of warmth—serve with crusty bread for the perfect finish!
Ingredients
Instructions
- Cook the Vegetables: Place the potatoes, carrots, celery, and onion into a large pan. Pour in the reserved clam juice and add enough water to just cover the vegetables. Simmer over medium-low heat until the vegetables are tender.
- Make the Cream Base: In a separate large, heavy saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then gradually whisk in the half-and-half, stirring constantly until the mixture becomes thick and velvety.
- Combine and Heat Through: Stir the cooked vegetable mixture (including the cooking liquid) into the cream base. Mix well and heat until just warmed through.
- Add the Clams: Stir in the minced clams just before serving. Be careful not to overcook them, as they can become tough.
- Final Touches: Once the clams are heated through, stir in the red wine vinegar, then season with salt and black pepper to taste.
- Serve and Enjoy! Ladle the clam chowder into bowls and serve hot with crusty bread or oyster crackers.
Notes
- Don’t Overcook the Clams : Add the clams at the very end and heat them just until warm. Overcooked clams turn rubbery and tough.
- Use Fresh or Bottled Clam Juice : For the best flavor, use fresh clam juice if available. If not, bottled clam juice can add extra depth to the broth.
- Thicken the Chowder Properly : When mixing butter and flour, whisk until smooth before adding the cream. This prevents lumps and ensures a silky texture.
- Let the Flavors Blend : After cooking, let the chowder sit for a few minutes before serving. This allows the flavors to develop for a richer taste.
- Add Vinegar at the End : The red wine vinegar brightens the chowder, but add it last to avoid overpowering the creamy base. Taste and adjust as needed.
Martha Stewart Clam Chowder