East Hampton Clam Chowder

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I thought it was good,with some changes. I had no celery,added less thyme,and added white pepper. The clam juice I think added flovor too.

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Very good as written. I gave it only three stars because of the vegetable to clam ratio (3 to 1. The dish flavor was overwhelmed by the veggies dispite the clam broth. It had the richness and the thickness one would expect in a chowder, but lacked alittle on the seasonings. Now I'm not knocking the dish's seasoning too much, because it's all about an indiviual taste, but alittle bit of diced sauted bacon and maybe a pinch of red pepper flakes....four stars easy!
All in all not a bad dish, just need to bring the clams to the forefront and not in-so-much as the vegetables.

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i loved it except for the tyme..so my next pot i deleted it...i replaced the clamjuice with ckicken broth and replaced the milk with heavy cream.....omg...yummy....

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It was good but not great and not what I was expecting from Clam Chowder. Not quite as think as I like and a little light on the seasonings. Would try again but with some mods (cut the veggies back and add more clams.

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Very NICE...Thank you again, Ina!!!

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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!

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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

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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.

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Super yummy with a loaf of SF Sour Dough bread. I didn't have the patience to schuck all those freash clams - so I rinsed them andtossed them in the pot and waited for the clams to steam open. My family loved picking them out out the shell.

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It tasted pretty good. My husband thought clam chowder was usually thicker. So I'm scrolling through reviews getting ideas on how I might thicken it up. It looks like you use heavy cream or 1/2 &1/2. I thought I might double the rue. I like the idea of adding in some bacon.