East Hampton Clam Chowder

Show: Barefoot ContessaEpisode: Girls that Grill

Rated: 5 stars out of 5Rate itRead users' reviews (59)

RECIPE
COMMENTS & REVIEWS(59)

Cook Time:
45 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 5 min

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Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)

Directions

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.

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Comments & Reviews

recipe East Hampton Clam Chowder
Joseph Los Alamos, NM 02-01-2010
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No Substitutions!
Rated: 5 stars out of 5

Amy from Normal, IL substituted fat-free half-and-half and said "The soup was ok, but had an odd sweet flavor." Have you ever... looked at the ingredients of fat free half-and-half? Yep, corn syrup. What did you expect?Read more
recipe East Hampton Clam Chowder
michelle livermore, CA 01-25-2010
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Delicious!
Rated: 5 stars out of 5

Love this recipe! Very easy and it tastes wonderful! I used canned minced clams instead of fresh and whole milk which I... think is necessary for the creaminess! Keep in mind this is not the most economical soup you will ever make. I was a bit surprised by the cost of the clam juice! Between the clams and the juice, I spent about $20, so if you are looking to cut costs, you might think twice! I look forward to making this again!Read more
recipe East Hampton Clam Chowder
Amparo Plano, TX 01-22-2010
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Excellent!
Rated: 5 stars out of 5

To Amy from Normal, IL. Why do you rate a recipe mediocre if you don't follow the recipe exactly as written?
recipe East Hampton Clam Chowder
Christine San Ramon, CA 01-18-2010
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OMG this was good
Rated: 5 stars out of 5

My Step-son said he didn't know clam chowder actually had clams in it... this was the first time he could actually taste... them. It was a fabulous bowl of chowder. I will definately make this again, many times over. No mods necessary.Read more
recipe East Hampton Clam Chowder
Amy Normal, IL 01-18-2010
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Maybe it was my fault....
Rated: 3 stars out of 5

I was really excited about the recipe after all the great reviews. I make bolognese a lot and I know that whole milk gives me... a better thickness, so I figured that fat free half and half would help me thicken the soup with a few less calories. I was really disappointed in the final product. The soup was ok, but had an odd sweet flavor. I would assume it's because of the half and half, but other reviewer said hers turned out great when she did this substitution. Any suggestions? What kind of milk are the rest of you using? Skim, 2%, whole? I'd love to know!Read more
recipe East Hampton Clam Chowder
Gisele Leesburg, VA 01-17-2010
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Awesome!
Rated: 5 stars out of 5

This is a great chowder. Like most people, I added some cayenne pepper to add some quick. The cayenne pepper was a great... addition! This is a keeper recipe.!Read more