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East Hampton Clam Chowder




Source of Recipe


Internet


List of Ingredients




12 TBS. (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions
2 cups medium diced celery
2 cups medium diced carrots
4 cups peeled medium diced boiling potatoes
1 1/2 tsps. minced fresh thyme leaves (1/2 tsp. dried)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all purpose flour
2 cups milk (or I guess you could use half & half or cream if you prefer or half of each, but this is a lighter (as far as thickens type chowder)
3 cups chopped fresh chowder clams (1 1/2 lbs. shucked clams)


Recipe



Melt 4 TBS. of the buter in a large heavy bottomed stockpot. Add the onions and cook over medium low heat for 10 mins., or until translucent. Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 mins. Add the clam juice, bring to a boil, and simmer, uncovered until the vegetables are tender, about 20 mins.

In a small pot, melt the remaining 8 TBS. butter and whisk in the flour. Cook over very low ehat for 3 mins., 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 mins. to cook the clams. Taste for salt and pepper. Serve hot.

*Note from Ina: If you use bottled clam juice instead of fresh, you may need to add more salt.