Recipe courtesy of Ina Garten
Episode: Girls that Grill
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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.

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

Pairs well with Chardonnay

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Seafood Chowder

Recipe courtesy of Ina Garten

Clam Chowder

Recipe courtesy of Sandra Lee

Clam Chowder

Recipe courtesy of Courtney Weiner

Clam Chowder

Recipe courtesy of The Mooring Seafood Kitchen and Bar

Clam Chowder

Recipe courtesy of Courtney Weiner

Clam Chowder

Recipe courtesy of Union Oyster House

Clam Chowder

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword