I Tried Martha Stewart’s Clam Chowder, and It Tasted Like My Coast
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Martha Stewart Clam Chowder
Leave a Comment on I Tried Martha Stewart’s Clam Chowder, and It Tasted Like My Coast
the weather turned.
that kind of turn you don’t notice until you step outside and feel the bite behind the breeze.
and just like that—I needed chowder.
not soup.
chowder.
thick. creamy. full of something briny and soft.
Martha gave me the map.
I just followed it my way.
What the Original Looked Like
her version is classic—New England-style, creamy, pale, honest.
potatoes, celery, carrots, onion.
clam juice as the base.
a roux of butter and flour, thickened with half-and-half.
clams stirred in at the end.
finished with vinegar—just a splash—like a secret that sharpens everything.
What I Did Differently
I used canned clams.
she did too.
so we’re even.
my vinegar wasn’t red wine. it was apple cider.
worked fine. maybe better.
added thyme.
because I always do.
and I left the skins on my potatoes.
because who’s peeling potatoes on a Tuesday?
The Way It Happened in My Kitchen
the vegetables hit the pot first.
clam juice poured over.
then water to just cover.
I let it simmer while the windows steamed.
no rush.
in another pan, butter melted slow.
flour whisked in.
no lumps.
just trust.
half-and-half went in next.
and I stirred until it thickened like it meant it.
smooth. rich. warm like wool.
I poured the veg and broth into the cream base.
it hissed and settled.
the color deepened.
the clams went in last.
soft. quiet. briny.
I stirred once.
then stopped.
vinegar at the very end.
a splash.
just enough to wake it up.
A Few Things I Learned While It Simmered
clam chowder doesn’t forgive rushing.
you stir slow.
you heat low.
and you wait until everything says yes.
What I Did With the Extras
froze two containers.
gave one to Mae.
she heated it in the microwave, texted me,
“this tastes like fishing with Dad.”
I didn’t text back.
I just sat there.
Would I Make It Again?
yes.
every time the tide comes in heavy
and the house feels just a little too quiet.
That’s As Much As I Remember
I served it with saltines.
burnt the toast.
and still—
it was perfect.
this reminded me of the chowder from lobstering season. thick with cream and exhaustion. god, I miss it.
FAQs
yep. just taste as you go. it’s saltier than you think.
no. not unless you’re feeling fussy. I wasn’t.
you could.
but you’d miss the part that wakes the whole thing up.
three days in the fridge.
longer in the freezer.
but it won’t last.
of course.
if you want to make it a little louder.
I didn’t. I wanted quiet.
Martha Stewart Clam Chowder
Description
Creamy, briny, soft, and steady—like Maine in a bowl.
Ingredients
Instructions
- Cook the vegetables—potatoes, carrots, celery, onion—in a big pot. pour in clam juice first, then water until just covered. let it simmer until soft. don’t rush.
- In a separate pot, melt the butter. whisk in flour until smooth. cook a minute or two. add the half-and-half slowly, whisking. keep going until it thickens—thick like memory, not gravy.
- Pour the cooked vegetables and their liquid into the cream base. stir gently. let it come together.
- Add the clams last. don’t overcook. they’ll toughen if you make them wait too long.
- Splash in the vinegar. stir. taste. season with salt and pepper.
- Ladle into bowls. serve hot. with crackers. or silence.