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Jan Burhman’s Martha's Vineyard Clam Chowder


1 gallon serves 10-12





#1 Bacon, diced

4 Large onions, diced

8 Stalks of celery, diced

1 bulb fennel diced

4 large potatoes, diced

Bouquet garni of 3 sprigs thyme, 4 parsley, 2 garlic cloves, and ½ teaspoon peppercorns in cheesecloth and tied with kitchen twine

6 sprigs of thyme

2 #s clams, chopped

3 quarts of clam juice

salt and pepper to taste








Step 1


Render out bacon in heavy bottomed pan


Step 2


When just cooked, add onions, fennel and celery and sweat over medium low heat.


Step 3


Add Bouquet garni and thyme, salt, pepper and potatoes when onions are translucent, cook for 4 minutes


Step 4


Add clam juice- bring to a low simmer


Step 5


When potatoes are cooked completely, add clams and cook for 3-4 minutes. Turn off heat. Let cool or serve immediately. If you must have dairy, add 1 cup of heavy cream just before serving.




Jan Burhman owns the Kitchen Porch, a farm-to-table full-service caterer in Edgartown, MA

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