Photo: East Hampton Clam Chowder Recipe
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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By theresapratt
Southern California
on February 07, 2012
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OMG! This clam chowder was OFF the HOOK!!! Mom and I got together and BLEW IT UP!
We saw this episode of BFC and when we saw the roux that thickened the soup, we knew this was the ultimate solution to a runny soupy problem. We used canned clams, and powdered thyme but that was fine. We also used 1/2 half and half, and 1/2 milk. It's a rainy chilly day in SoCal, the perfect weather for chowder. Try this one you'll Love IT!
By jenni_1974
California
on February 03, 2012
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Gr8 traditional foundation to clam chowda! Go Ina! I loved it. Growing up in New England I had to start w/2 T of fried bacon in the pot & add a little old bay ;D
By nancy_sofia
on January 21, 2012
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My take...firstly, since not everyone can find fresh chowder clams (or don't want the hassle, I used 4 6.5oz cans chopped clams in juice along with 2 8oz bottles of clam juice (could use 3 bottles of clam juice depending on individual taste.
Secondly, I reduced the onion and celery portions by half, and used just 1/2 carrot, diced, to add color.
Thirdly, I peel, cube, and steam my potatoes before adding with the other ingredients. Cooks quicker. I also use new potatoes so they don't fall apart in the soup.
Lastly, the ingredients do not state any kind of broth is needed. I used two cups of hot chicken broth whisked into the flour-butter mixture, then poured into the cooked vegetables. I then added the cans of clams.
With a recipe like this, there is the option of adding cream, 1/2 & 1/2, milk in whatever combination to suit your taste.
Read all 95 reviews