East Hampton Clam Chowder
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
42
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.5 tsps
Thyme Leaves (minced fresh 1/2 tsp)1 tsp
Kosher Salt4 cups
Clam Juice1 cup
All-Purpose Flour2 cups
MilkDirections:
1
Watch how to make this recipe
2
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot
3
Add the onions and cook over medium-low heat for 10 minutes, or until translucent
4
Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes
5
Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes
6
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour
7
Cook over very low heat for 3 minutes, stirring constantly
8
Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables
9
Simmer for a few minutes until the broth is thickened
10
Add the milk and clams and heat gently for a few minutes to cook the clams
11
Taste for salt and pepper
12
Serve hot