Martha Stewart Clam Chowder Recipe

The allure of a warm bowl of clam chowder is hard to resist, especially when it comes to Martha Stewart’s recipe.

This hearty dish combines tender clams with creamy broth, potatoes, and just the right touch of seasoning to coax out rich flavors.

You’ll want to gently simmer the potatoes until they’re soft enough to soak up the broth without falling apart.

To get that immensely pleasing texture and taste that Martha’s clam dishes are known for, start with the freshest clams you can find!

How to Make Martha Stewart Clam Chowder Recipe

Ingredients

• 4 oz. Bacon (diced)
• 2 tbsp Olive oil
• 3 cloves Garlic (chopped)
• 1 Onion (chopped)
• 2 Carrots (diced)
• 2 Stalks celery (diced)
• 1 can Clam juice (16 oz.)
• 1 cup Potatoes (cubed)
• 1 can Clams (10 oz., drained)
• 2 cups Heavy cream
• Salt and pepper to taste

Step-by-Step Instructions

Step 1:

In a large pot, heat olive oil and cook the bacon until crispy.

Remove the bacon and set it aside.

Step 2:

Add garlic, onions, carrots, and celery to the pot.

Cook until the vegetables are softened, about 5 minutes.

Step 3:

Stir in the potatoes and clam juice, bringing the mixture to a boil.

Reduce the heat and let it simmer until the potatoes are tender.

Step 4:

Mix in the clams and heavy cream, then season with salt and pepper to your taste.

Cook on low heat for another 10 minutes.

Step 5:

Serve hot with the crispy bacon sprinkled on top for added flavor.

Tips and Tricks for Making This Recipe

Bacon Replacement

If you prefer a lighter version, you can use turkey bacon, which will provide a milder flavor without compromising on the taste.

Vegetable Variations

Feel free to add or substitute vegetables like corn or bell peppers for a unique twist based on what you have available.

Cream Consistency

For a less creamy version, reduce the amount of heavy cream by half and replace it with milk for a lighter broth.

Fresh Clams

If you can find fresh clams, they add a great texture and fresh flavor, but remember to adjust the salt.

Storing Leftovers

Store leftovers in the refrigerator in an airtight container for up to three days and reheat gently to avoid splitting the cream.

What to Serve with Martha Stewart Clam Chowder Recipe

Classic Oyster Crackers

You can never go wrong with oyster crackers when you’re enjoying clam chowder.

Their crisp texture pairs perfectly with the creamy soup, offering a satisfying contrast that’s hard to resist.

Either sprinkle them on top or serve them on the side for dipping.

Garlic Bread

Another great choice is warm garlic bread.

It adds a rich, buttery flavor that goes incredibly well with the chowder’s savory notes.

This side dish is perfect for soaking up the delicious broth!

Caesar Salad

Consider Caesar salad if you’re in the mood for something fresh and light.

The crunch of romaine lettuce and the tangy dressing provide a nice balance to the rich flavors of the chowder.

A few shavings of Parmesan cheese add an extra touch of flavor that complements the soup beautifully.

Roasted Brussels Sprouts

For something a bit different, try roasted Brussels sprouts.

When roasted, they develop a caramelized flavor that pairs well with the creamy chowder.

A sprinkle of sea salt and a dash of lemon juice add some zest to the meal.

Maple-Glazed Carrots

Once in a while, I make maple-glazed carrots as a unique side.

The sweet glaze pairs surprisingly well with the savory clam chowder.

These carrots bring a colorful addition to your plate and a taste that’s out of the ordinary.

Cornbread

You may also want to pair your clam chowder with cornbread.

It’s slightly sweet with a crumbly texture offering a great contrast to the soup’s creaminess.

You can serve it warm, drizzled with a little honey or butter for added sweetness.

Variations and Substitutions

You can switch out traditional clams with cherrystone clams for a slightly different oceanic depth.

Cherrystone clams are particularly tasty and add a distinct chew to the chowder.

Fresh clam broth can be expensive and time-consuming to prepare.

Using bottled clam juice is a simple and accessible substitute that doesn’t compromise flavor.

Adding Spirits

A splash of vermouth can bring a unique twist to your clam chowder recipe.

Vermouth tends to enhance the flavors of the ingredients while adding a hint of sophistication to the overall dish.

Other options like white wine or even a bit of sherry are excellent alternatives for varying the layers of taste.

Varieties of Sausage

You could try using Portuguese sausage instead of the classic bacon for a spicy kick.

The Portuguese sausage brings a bold and robust flavor, making the soup a comforting choice during colder months.

Experiment with different types of sausage to find the one that best fits your taste preferences!

How to Store Leftover Martha Stewart Clam Chowder Recipe

Keeping your Martha Stewart clam chowder delicious involves a few simple storage steps.

First, transfer the chowder into an airtight container as soon as it’s cooled down to room temperature.

This helps preserve the flavors and freshness of your chowder.

Refrigerate it to enjoy within a few days or freeze for longer storage.

Refrigeration Tips

When storing in the fridge, make sure to consume your leftover chowder within three to four days.

Using a container that’s both airtight and appropriate for soups helps prevent spills and retains the soup’s moisture.

If you plan to eat it sooner, refrigeration is quite convenient.

Freezing Guidelines

For freezing, divide the chowder into smaller portions before sealing.

This makes reheating later much simpler and quicker.

Remember, while many ingredients freeze well, you might want to add any garnishes fresh after thawing.

Avoid These Practices

It’s best not to leave chowder at room temperature for more than two hours to prevent any spoilage.

Make sure your freezer is consistently cold if you opt for long-term storage.

Following these easy steps keeps your chowder tasting fantastic!

Common Mistakes to Avoid

Over-Thickening the Chowder

You might be tempted to add extra flour or starch for a denser texture.

Too much thickener can lead to a gloppy consistency that’s not so appetizing.

Use just enough to coat the back of a spoon for the perfect balance.

Using Low-Quality Clams

Fresh and good quality clams make a world of difference.

Choose fresh or high-quality canned clams for the best flavor.

Avoid clams that are rubbery or too briny, which can overpower the dish.

Adding Excessive Salt

It’s easy to go overboard with salt, especially if the broth is already salty.

Taste as you go and season gradually to avoid an overly salty finish.

Remember, you can always add more salt later, but you can’t take it out!