Barefoot Contessa's East Hampton Clam Chowder

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Barefoot Contessa's East Hampton Clam Chowder
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Makes: 8 servings adjust

Directions

Ingredients

  • 12 tablespoons Unsalted Butter, 1 1/2 sticks, divided

Step 1

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot.

Ingredients

  • 2 cups Yellow Onion, 2 onions, chopped

Step 2

Add the onions and cook over medium-low heat for 10 minutes, or until translucent.

Ingredients

  • 2 cups Celery, 4 stalks, medium dice
  • 2 cups Carrot, 6 carrots, medium dice
  • 4 cups Boiling Potato, 8 potatoes, medium dice
  • 1 1⁄2 teaspoons Fresh Thyme Leaves, minced, or 1/2 teaspoon dried
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Kosher Salt

Step 3

Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes.

Ingredients

  • 1 quart Clam Juice, 4 cups

Step 4

Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

Ingredients

  • 1⁄2 cup All-Purpose Flour

Step 5

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.
 

Step 6

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.

Ingredients

  • 3 cups Clams, fresh chowder clams, chopped (1 1/2 lbs shucked clams)
  • 2 cups Milk

Step 7

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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