East Hampton Clam Chowder - Ina Garten

Total Time
10 mins
20 mins

From Barefoot Contessa, Family Style

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  1. Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent.
  2. Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.
  3. Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes.
  4. In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
  5. 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.
  6. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.