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East Hampton Clam Chowder

  • 6servings
  • 65minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 tablespoons (1 1/2 sticks) unsalted butter , divided

  2. 2 cups chopped yellow onions (2 onions)

  3. 2 cups medium-diced celery (4 stalks)

  4. 2 cups medium-diced carrots (6 carrots)

  5. 4 cups peeled medium-diced boiling potatoes (8 potatoes)

  6. 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)

  7. 1 teaspoon kosher salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 1 quart (4 cups) clam juice

  10. 1/2 cup all-purpose flour

  11. 2 cups milk

  12. 3 cups chopped fresh chowder clams

  13. 1 1/2 pounds shucked clams

Instructions Jump to Ingredients ↑

  1. Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots , potatoes , thyme , salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

  2. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

  3. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

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