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martha stewart clam chowder recipe

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!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Soup
Servings: 4

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

Instructions

  • In a large pot, heat olive oil and cook the bacon until crispy.
  • Remove the bacon and set it aside.
  • Add garlic, onions, carrots, and celery to the pot.
  • Cook until the vegetables are softened, about 5 minutes.
  • 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.
  • Mix in the clams and heavy cream, then season with salt and pepper to your taste.
  • Cook on low heat for another 10 minutes.
  • Serve hot with the crispy bacon sprinkled on top for added flavor.