Name: East Hampton Clam Chowder
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 to 8 servings
Cuisine: american
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

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.

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East Hampton Clam Chowder

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