Clam Stew

Cuisine TypeAmerican
clam stew

Blue Ribbon Restaurants

New York City

Blue Ribbon’s clam stew is a heartier take on the classic chowder. In addition to the usual clams, onions and potatoes, the recipe incorporates carrots, green beans and tomatoes. To thicken the mixture to stew consistency, the kitchen blends in mashed potatoes along with cream. Serve with garlic bread for a complete seafood meal in a bowl.


4 tbsp. butter, divided

12-14 littleneck clams, cleaned

1 tbsp. minced shallot

¼ cup white wine

2 tbsp. minced garlic

2 tbsp. finely chopped carrots

2 tbsp. finely chopped celery

2 tbsp. finely chopped onion

Pinch fennel seed

Pinch dried oregano

Pinch ground black pepper

½ cup blanched green beans, cut in 1-in. pieces

½ cup chopped fresh tomato

1 small baked potato, diced

2 cups seafood or vegetable stock

2 cups heavy cream

1 cup water

2 cups mashed potatoes

2 tbsp. chopped parsley


  1. In 4-quart saucepan over medium heat, melt 1 tablespoon butter. Add clams, shallots and wine. Simmer until clams start to open.
  2. Stir in garlic, carrots, celery, onions, fennel, oregano and pepper. Cook 2 minutes, stirring frequently. Add green beans, tomatoes and diced potato; cook 1 minute longer.
  3. Stir in stock, cream and water; bring to a simmer. Stir in mashed potatoes until the stew reaches the desired consistency. Stir in remaining 3 tablespoons butter, stirring constantly to incorporate.
  4. To serve, garnish with parsley.

Photo courtesy of Blue Ribbon Restaurants

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