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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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East Hampton Clam Chowder. Ingredients:
12 tablespoons unsalted butter, divided |
2 cups yellow onions, chopped (2 onions) |
2 cups celery, medium-diced (4 stalks) |
2 cups carrots, medium-diced (6 carrots) |
4 cups boiling potatoes, peeled and medium-diced (8 potatoes) |
1 1/2 teaspoons fresh thyme leaves, minced (1/2 teaspoon dried) |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1 quart clam juice |
1/2 cup all-purpose flour |
2 cups milk |
3 cups fresh chowder clams, chopped (1 1/2 pounds shucked clams) |
Directions:
1. 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.
2. 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.
3. 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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