Barefoot Contessas East Hampton Clam Chowder Recipes

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EAST HAMPTON CLAM CHOWDER - INA GARTEN



East Hampton Clam Chowder - Ina Garten image

Make and share this East Hampton Clam Chowder - Ina Garten recipe from Food.com.

Provided by MsPia

Categories     Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 tablespoons butter, divided
2 cups yellow onions, chopped
2 cups celery, medium diced
2 cups carrots, medium diced
2 cups boiled potatoes, peeled and medium diced
1 1/2 teaspoons fresh thyme, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups fresh clams, chopped

Steps:

  • Melt 4 Tbs butter in a large stock-pot. Add the onions and cook 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 boil and simmer uncovered until the vegetables are tender, about 20 minutes.
  • In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
  • Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
  • Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Nutrition Facts : Calories 519.5, Fat 27.6, SaturatedFat 16.7, Cholesterol 106.5, Sodium 1568.3, Carbohydrate 45.3, Fiber 4.3, Sugar 8.1, Protein 23.2

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