Martha Stewart New England Clam Chowder

Martha Stewart New England Clam Chowder swaps easy pancetta for salt pork, giving the silky cream broth a warm herbal bite over the usual smokiness. White wine, tender potato, and chopped clams fill a cozy fall comfort food bowl in just 40 minutes.

Serve it with oyster crackers on a chilly weeknight or a Sunday supper, since the whole pot feeds four. Pull each clam the second it opens, because that one step keeps them tender instead of chewy.

Martha Stewart New England Clam Chowder

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Course: SoupCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

335

kcal

Silky broth loaded with plump clams and cubed russet potato, finished with crisp pancetta and a whisper of thyme.

Ingredients

• 4 pounds top neck, cherrystone, or littleneck clams (about 3 dozen), cleaned (see cook’s note)
  

• 1 tablespoon unsalted butter
  

• 1 ounce pancetta, diced
  

• 1/2 onion, diced (1 cup)
  

• 1 teaspoon fresh thyme leaves
  

• 1 dried bay leaf
  

• 1/2 cup dry white wine, such as Sauvignon Blanc
  

• 2 tablespoons unbleached all-purpose flour (optional)
  

• 1 russet potato (about 10 ounces), peeled and cut into 1/2-inch cubes (2 cups)
  

• 3 tablespoons heavy cream
  

• Kosher salt and freshly ground pepper
  

• Oyster crackers
  

Directions

• Cook the clams: Working in batches if necessary, place clams in a medium saucepan with 1 3/4 cups water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy).
• Strain and chop the clams: Once they've all been removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 3 cups broth; if you have less, add water or bottled clam broth. Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).
• Crisp the pancetta: Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes.
• Soften the onion: Add onion, thyme, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes.
• Add the potato and broth: Sprinkle mixture with flour and keep stirring, 30 seconds. Add potato and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes.
• Finish with clams and cream: Stir in clams and cream, gently heating through, about 30 seconds. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Olicity grade 90 cheesecloth, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What type of clams work best for New England clam chowder?

Top neck, cherrystone, or littleneck clams all work here. Littlenecks are smaller and more tender, so they need less chopping. Cherrystones and top necks are meatier and hold up well in the broth. Buy about 4 pounds, roughly 3 dozen, for 4 servings.

Can I make this clam chowder ahead of time?

Cook the base through the potato step, cool it, and refrigerate up to 2 days. Add the chopped clams and cream only when you reheat so the clams stay tender. Bring the base to a gentle simmer before stirring them in, and serve within a few minutes.

What can I use instead of pancetta in clam chowder?

Bacon gives you a smokier flavor: use 1 ounce diced and cook it the same way. Dry chorizo adds a paprika kick if you want more heat. Skip the meat entirely for a pescatarian version.

How do I clean clams so there is no grit in the chowder?

Soak the clams in a bowl of cold water with 2 tablespoons of fine sea salt for 3 hours in the fridge. The salt mimics their natural environment and coaxes them to push out sand. Rinse with cold water before cooking, then strain the cooking liquid through dampened cheesecloth to catch anything left.

Can I freeze leftover New England clam chowder?

Dairy-based chowders do not freeze well because the cream separates and the texture turns grainy when thawed. Store leftovers in the fridge for up to 3 days instead. Reheat gently over low heat, stirring often, and add a splash of cream if the broth has thickened too much.