Chowders

Martha's Vineyard Clam Chowder

Name: Martha's Vineyard Clam Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 lbs (1 kg) fresh clams, scrubbed and rinsed; 6 slices of smoky bacon, diced; 2 medium onions, diced; 3 cloves of garlic, minced; 2 medium potatoes, peeled and diced; 1/2 cup (120 ml) all-purpose flour; 2 cups (475 ml) chicken broth; 1 cup (240 ml) heavy cream; 2 tbsp (30 g) unsalted butter; Salt and pepper to taste

By Freya Tremaine · June 19, 2026 · Chowders

Prep20 min

Cook30 min

Total50 min

Serves4

As a coastal home cook, I've always been drawn to the simplicity and flavor of a well-made clam chowder. Growing up, my family would often spend summers on Martha's Vineyard, where we'd indulge in steaming bowls of the local specialty. To this day, the smell of clams and cream takes me back to those idyllic summer days.

But what I love most about Martha's Vineyard Clam Chowder is how accessible it is. With just a few ingredients and some basic kitchen equipment, you can create a dish that's both comforting and elegant. Whether you're a seasoned cook or just starting out, this recipe is sure to become a staple in your household.

So what sets Martha's Vineyard Clam Chowder apart from other types of chowder? For one, it's the use of fresh clams, which gives the dish a brininess and depth of flavor that's hard to replicate with canned or frozen alternatives. Additionally, the inclusion of smoky bacon and a touch of cream adds a richness and complexity that elevates the dish to new heights.

In this recipe, we'll be using a combination of clams, potatoes, onions, and celery to create a hearty and flavorful base. We'll also be adding in some smoky bacon and a touch of cream to give the dish a luxurious feel. And the best part? It's all incredibly easy to make, requiring just a few simple steps and some basic kitchen equipment.

So if you're looking for a delicious and easy recipe to add to your repertoire, look no further than Martha's Vineyard Clam Chowder. With its rich flavors and comforting texture, it's the perfect dish to serve up on a chilly evening or special occasion.

Why You’ll Love This Recipe

This recipe is incredibly easy to make, requiring just a few simple steps and some basic kitchen equipment.
The use of fresh clams and smoky bacon gives the dish a depth of flavor that's hard to replicate with canned or frozen alternatives.
The creamy texture and rich flavors make it the perfect comfort food for a chilly evening or special occasion.
It's a great way to impress your friends and family with a delicious and elegant meal.
The recipe is highly adaptable, allowing you to add in your favorite ingredients or substitutions to make it your own.
It's a great way to enjoy the fresh flavors of the sea, even if you're not near the coast.
The dish is perfect for a crowd, making it a great option for parties or gatherings.

Why This Recipe Works

The key to a great clam chowder is in the balance of flavors and textures. By using a combination of fresh clams, smoky bacon, and creamy potatoes, we're able to create a dish that's both comforting and elegant. The smoky bacon adds a depth of flavor that complements the brininess of the clams, while the potatoes provide a hearty and satisfying base.

Another important aspect of this recipe is the use of a roux to thicken the chowder. By cooking the flour and butter together, we're able to create a smooth and creamy texture that's essential to a great chowder. And by adding in the clams and potatoes towards the end of cooking, we're able to preserve their texture and flavor.

Finally, the use of cream and butter towards the end of cooking adds a richness and luxury to the dish that's hard to resist. By stirring in the cream and butter just before serving, we're able to create a smooth and creamy texture that's sure to impress.

Overall, the combination of fresh ingredients, balanced flavors, and careful technique makes this recipe a standout. Whether you're a seasoned cook or just starting out, you'll love the ease and elegance of this Martha's Vineyard Clam Chowder.

Ingredients You’ll Need

To make this delicious Martha's Vineyard Clam Chowder, you'll need a few simple ingredients. Be sure to use the freshest clams and potatoes you can find, as they'll make a big difference in the flavor and texture of the dish. You'll also want to use a good quality bacon, as it will add a smoky depth to the chowder.

When shopping for ingredients, look for clams that are freshly harvested and have a sweet, briny aroma. You'll also want to choose potatoes that are high in starch, such as Russet or Idaho, as they'll help to thicken the chowder. Finally, be sure to use a good quality cream and butter, as they'll add a richness and luxury to the dish.

2 lbs (1 kg) fresh clams, scrubbed and rinsedFresh clams are essential to this recipe, as they provide a brininess and depth of flavor that's hard to replicate with canned or frozen alternatives. Look for clams that are freshly harvested and have a sweet, briny aroma.
6 slices of smoky bacon, dicedSmoky bacon adds a depth of flavor to the chowder that complements the brininess of the clams. Look for a good quality bacon that's smoked to perfection.
2 medium onions, dicedOnions add a sweetness and depth of flavor to the chowder that's essential to the dish. Look for onions that are firm and have a sweet, mild aroma.
3 cloves of garlic, mincedGarlic adds a pungency and depth of flavor to the chowder that's essential to the dish. Look for garlic that's firm and has a sweet, mild aroma.
2 medium potatoes, peeled and dicedPotatoes add a heartiness and texture to the chowder that's essential to the dish. Look for potatoes that are high in starch, such as Russet or Idaho, as they'll help to thicken the chowder.
1/2 cup (120 ml) all-purpose flourFlour is used to thicken the chowder and create a smooth, creamy texture. Look for a good quality flour that's fresh and has a mild aroma.
2 cups (475 ml) chicken brothChicken broth adds a depth of flavor and moisture to the chowder that's essential to the dish. Look for a good quality broth that's low in sodium and has a rich, chickeny flavor.
1 cup (240 ml) heavy creamHeavy cream adds a richness and luxury to the chowder that's hard to resist. Look for a good quality cream that's fresh and has a mild, sweet aroma.
2 tbsp (30 g) unsalted butterUnsalted butter adds a richness and flavor to the chowder that's essential to the dish. Look for a good quality butter that's fresh and has a mild, sweet aroma.
Salt and pepper to tasteSalt and pepper are used to season the chowder and bring out the flavors of the ingredients. Look for a good quality salt and pepper that are fresh and have a mild, sweet aroma.

Ingredients for Martha's Vineyard Clam Chowder

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerWooden spoon or spatula

How to Make Martha's Vineyard Clam Chowder

1
Rinse the clams under cold water, scrubbing them clean with a brush to remove any grit or sand.
2
In a large heavy pot or Dutch oven, cook the diced bacon over medium heat until it's crispy and golden brown, stirring occasionally.
3
Remove the bacon from the pot with a slotted spoon and set it aside on a paper towel-lined plate. Leave the grease in the pot.
4
Add the diced onions to the pot and cook until they're softened and translucent, stirring occasionally.
5
Add the minced garlic to the pot and cook for 1-2 minutes, stirring constantly, until it's fragrant and lightly browned.
6
Add the diced potatoes to the pot and cook for 5-7 minutes, stirring occasionally, until they're tender and lightly browned.
7
Sprinkle the flour over the potatoes and cook for 1-2 minutes, stirring constantly, until it's lightly browned and has a nutty aroma.
8
Gradually add the chicken broth to the pot, whisking constantly to avoid lumps, and bring the mixture to a boil.
9
Reduce the heat to low and simmer the chowder for 10-15 minutes, stirring occasionally, until the potatoes are tender and the liquid has thickened.
10
Add the cooked bacon, clams, and heavy cream to the pot, stirring gently to combine.
11
Cook the chowder for an additional 2-3 minutes, stirring occasionally, until the clams are opened and the cream has heated through.
12
Season the chowder with salt and pepper to taste, then serve it hot, garnished with chopped fresh herbs or a sprinkle of paprika.

Expert Tips

Use the freshest ingredients you can find, as they'll make a big difference in the flavor and texture of the dish.
Don't overcook the clams, as they can become tough and rubbery.
Add the cream towards the end of cooking, as it can curdle and separate if it's heated too high or for too long.
Use a good quality bacon, as it will add a smoky depth to the chowder that's essential to the dish.
Don't be afraid to experiment and add your own favorite ingredients to the chowder, such as diced bell peppers or chopped fresh herbs.
Serve the chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika, for a delicious and elegant meal.
Consider making a batch of crusty bread or oyster crackers to serve alongside the chowder, as they'll help to soak up the flavorful broth.

Common Mistakes to Avoid

Overcooking the clams, which can make them tough and rubbery.
Not using fresh ingredients, which can result in a bland and unappetizing dish.
Adding too much cream, which can make the chowder too rich and overpowering.
Not seasoning the chowder enough, which can result in a bland and unappetizing dish.
Not cooking the potatoes long enough, which can result in a chowder that's too thin and watery.
Not stirring the chowder enough, which can result in a dish that's unevenly cooked and flavored.

Variations and Substitutions

Add some diced bell peppers or chopped fresh herbs to the chowder for added flavor and nutrition.
Use different types of potatoes, such as sweet potatoes or Yukon golds, for a unique flavor and texture.
Add some cooked sausage or diced ham to the chowder for added protein and flavor.
Use a different type of cream, such as half-and-half or whole milk, for a lighter and more delicate flavor.
Add some grated cheese, such as cheddar or Parmesan, to the chowder for added flavor and richness.
Serve the chowder with a side of crusty bread or oyster crackers for a delicious and satisfying meal.
Consider making a batch of chowder in advance and refrigerating or freezing it for later use.

What to Serve With Martha's Vineyard Clam Chowder

This Martha's Vineyard Clam Chowder is perfect for serving as a main course or side dish, and it's sure to be a hit with your friends and family. Consider serving it with a side of crusty bread or oyster crackers, or with a simple green salad or roasted vegetables.

For a more substantial meal, you could serve the chowder with some grilled or baked fish, or with a side of roasted potatoes or corn on the cob. Whatever you choose, I'm sure you'll love the delicious flavors and hearty texture of this Martha's Vineyard Clam Chowder.

Crusty breadOyster crackersGrilled or baked fishRoasted potatoesCorn on the cobSimple green salad

Make-Ahead, Storage, Freezing and Reheating

This Martha's Vineyard Clam Chowder can be made ahead and refrigerated or frozen for later use. To refrigerate, simply cool the chowder to room temperature, then transfer it to an airtight container and store it in the fridge for up to 3 days.

To freeze, cool the chowder to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. When you're ready to serve, simply thaw the chowder overnight in the fridge, then reheat it over low heat until it's warmed through.

When reheating the chowder, be sure to stir it occasionally to prevent scorching, and add a little extra cream or broth if it seems too thick. You can also add some fresh herbs or spices to the chowder to give it a boost of flavor.

Overall, this Martha's Vineyard Clam Chowder is a delicious and versatile dish that's perfect for making ahead and serving at your convenience. I hope you enjoy it!

Frequently Asked Questions

What type of clams should I use for this recipe?

You can use any type of clam you like, but littleneck or cherrystone clams work well for this recipe. Be sure to scrub them clean and rinse them under cold water before using.

Can I use canned clams instead of fresh?

While canned clams can be convenient, they don't have the same flavor and texture as fresh clams. If you do choose to use canned clams, be sure to rinse them under cold water and drain them well before using.

How do I know when the clams are cooked?

Clams are cooked when they're opened and the flesh is opaque and firm to the touch. Be sure to check them frequently to avoid overcooking.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use. Simply cool the chowder to room temperature, then transfer it to an airtight container and store it in the fridge or freezer.

What type of potatoes should I use for this recipe?

You can use any type of potato you like, but high-starch potatoes like Russet or Idaho work well for this recipe. They'll help to thicken the chowder and add a nice texture.

Can I add other ingredients to the chowder?

Yes, you can add other ingredients to the chowder to suit your taste. Some ideas include diced bell peppers, chopped fresh herbs, or cooked sausage or bacon.

How do I reheat the chowder?

To reheat the chowder, simply warm it over low heat, stirring occasionally, until it's warmed through. You can also add a little extra cream or broth if it seems too thick.

Can I freeze the chowder?

Yes, you can freeze the chowder for up to 3 months. Simply cool it to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer.

The Full Recipe

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