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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 115 reviews
By KristinaA
Pasadena, CA
on June 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was everything I hoped it would be .. a lovely, chunky stew-like soup redolent of clams and vegetables. But she's not kidding when she says "East Hampton" clam chowder .. on the TV episode, she says that "fresh clam juice" makes all the difference .. and I scoured every fish source in Los Angeles and Orange County, too, and there is no such thing. Bottled, yes, good quality bottled, yes, but there was no fishmonger in Southern California who even knew what I was talking about. Used a good quality bottled clam juice where I could see flecks of clams floating in it, and it was fine!
By renene1
on March 29, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Best clam chowder that is truly "meatless". I made it for Good Friday last year and will make it again today. We really LOVED it and had some leftover to freeze. Almost thought I should've made a HUGE pot of the stuff. Thanks Ina for a great recipe! :
By staceysaveth_75...
randolph, NJ
on March 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First time I ever made clam chowder....yum!! I cheated and used canned clams and skim milk and it's still very delicious. I only had 2 cups of the clam broth so I added in 2 cups of chicken broth and it was perfect. Thanks Ina.....now I have another soup in my collection of comfort winter foods.....
Read all 115 reviews