East Hampton Clam Chowder

Clam chowder has always seemed an indulgence, a special treat. For some reason, I’ve never made my own clam chowder. I guess I always thought it would be a complicated endeavor. So, I was excited about this Barefoot Bloggers selection, chosen by Laura of Family Spice. Not only is this chowder not difficult or intimidating, it was perfectly flavored and delicious, an awesome dinner for a cool night!

Source: East Hampton Clam Chowder, Barefoot Contessa Family Style

Ingredients

12 tablespoons (1 ½ 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 ½ teaspoons minced fresh thyme leaves (½ teaspoon dried)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 quart (4 cups) clam juice

½ cup all-purpose flour

2 cups milk

3 cups chopped fresh chowder clams (1 ½ pounds shucked clams)

Directions

Melt 4 tablespoons (½ 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.