East Hampton Clam Chowder Ina Garten Recipe

Ingredients for East Hampton Clam Chowder Ina Garten

• 6 tablespoons (3/4 stick) unsalted butter
• Yellow Onions
• 2 stalks celery, chopped
• 1 cup carrots, peeled and diced
• Boiled Potatoes
• Fresh Thyme
• Kosher Salt
• Black Pepper
• 4 cups clam juice
• All Purpose Flour
• 2 cups milk
• 2 pounds littleneck clams, scrubbed and rinsed

How to Make East Hampton Clam Chowder Ina Garten

1. Melt 4 tablespoons (1/2 stick) of butter in a large stockpot over medium heat.
2. Add 1 large onion, chopped, and cook for 10 minutes, or until translucent.
3. Add 2 stalks celery, chopped; 1 cup carrots, peeled and diced; 2 medium potatoes, peeled and diced; 1 teaspoon fresh thyme leaves; 1 teaspoon salt; and 1/2 teaspoon black pepper. Sauté for 10 minutes, stirring occasionally.
4. Pour in 4 cups clam juice. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until vegetables are tender.
5. In a separate saucepan, melt 2 tablespoons butter over low heat. Whisk in 1/4 cup all-purpose flour until smooth.
6. Gradually whisk in 1 cup of the hot clam chowder broth until smooth. Cook for 3 minutes, stirring constantly.
7. Pour the butter-flour mixture into the stockpot with the vegetables. Simmer for a few minutes until the broth thickens slightly.
8. Stir in 2 cups milk and 2 pounds littleneck clams, scrubbed and rinsed. Heat gently for 5-7 minutes, or until clams open. Discard any clams that do not open.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley or chives (optional).