Jul 13 2026
Restaurants›Martha's Exchange Restaurant & Brewery›Cup N.e. Clam Chowder Recipe

Cup N.e. Clam Chowder Recipe

Inspired by Martha's Exchange Restaurant & Brewery
Time45m
Serves4

Hearty Potatoes and Chunks of Clam!

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Ingredients

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Base Ingredients

Liquid Ingredients

Seasonings

Garnish

Method

Preparation

  1. 1

    Prepare the Ingredients

    Chop the onion, celery, and potatoes into small, even pieces. If using fresh clams, clean and chop them into bite-sized pieces.

  2. 2

    Mise en Place

    Gather all the ingredients together to ensure a smooth cooking process.

Cooking

  1. 3

    Sauté the Vegetables

    In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the onions are translucent, about 5 minutes.

  2. 4

    Add the Potatoes

    Add the diced potatoes to the pot and stir for another 2-3 minutes until they are slightly coated in the butter.

  3. 5

    Incorporate Liquids

    Pour in the chicken broth, then add the clams (if using canned, add them along with their juice). Add the bay leaves, thyme, salt, and pepper to taste. Bring to a boil.

  4. 6

    Simmer the Chowder

    Once boiling, reduce the heat to low and let it simmer uncovered for about 15-20 minutes or until the potatoes are tender.

  5. 7

    Add Cream and Milk

    Stir in the heavy cream and milk. Allow the chowder to heat through for an additional 5 minutes, stirring occasionally.

  6. 8

    Finish and Serve

    Remove the bay leaves from the pot. Taste and adjust seasonings if necessary. Serve hot, garnished with chopped fresh parsley.

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