Recipe by MsPia
From Barefoot Contessa, Family Style
Top Review by Leilani
I found this recipe on Ina's page on the Food Network. However there were two differences between that recipe and this one, so I didn't want to submit a star rating in case these changes produced considerable differences. First, the recipe I found uses 4 cups diced potatoes which are not boiled prior to adding to the pot. Also, the recipe called for 4 cups (1 quart) clam juice. The chowder seemed thick at the end, so I wonder how it might be if I only added 2 cups. That being said, I did love the taste of this chowder! I was looking for a recipe that didn't use water as an ingredient for the base (as I thought the flavor would be lacking) and this fit the bill. I also added about 1 TBS of minced garlic when I sauteed the potatoes, celery, carrots etc. I also sliced the carrots (I sliced in half the larger slices) and celery instead of dicing them, as I like the heartiness this lends to the soup. I used chopped canned clams (because fresh sounded like a lot of work and I am cheap). I found that one 6.5 oz can of chopped clams, when drained, equaled about 1/2 cup of clams, so 6 of these cans worked for this recipe. All in all, this chowder tasted delicious and I will definitely make it again!
- 12 tablespoons butter, divided
- 2 cups yellow onions, chopped
- 2 cups celery, medium diced
- 2 cups carrots, medium diced
- 2 cups boiled potatoes, peeled and medium diced
- 1 1⁄2 teaspoons fresh thyme, minced
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 2 cups clam juice
- 1⁄2 cup all-purpose flour
- 2 cups milk
- 3 cups fresh clams, chopped
Directions See How It's Made
- Melt 4 Tbs butter in a large stock-pot. Add the onions and cook 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 boil and simmer uncovered until the vegetables are tender, about 20 minutes.
- In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
- Whisk in a cup of the hot clam juice and then pour the 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.