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    You are in: Home / Recipes / East Hampton Clam Chowder - Ina Garten Recipe
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    East Hampton Clam Chowder - Ina Garten

    East Hampton Clam Chowder - Ina Garten. Photo by Katanashrp

    1/1 Photo of East Hampton Clam Chowder - Ina Garten

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    MsPia's Note:

    From Barefoot Contessa, Family Style

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    Units: US | Metric


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

    • on December 30, 2009

      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!

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    • on March 03, 2012


      Awesome chowder! I also used raw potatoes and cooked them in the broth with the rest of the vegetables. I like that the clams are not overpowered by spices yet the soup is bursting with flavor. Thank you.

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    • on February 02, 2009


      Although my family is not a huge soup fan they love this chowder. I have had many different chowders and this one is great! Its the perfect consistancy not too thick and not too thin. Great recipe:)

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    Nutritional Facts for East Hampton Clam Chowder - Ina Garten

    Serving Size: 1 (372 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 519.4
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 16.7 g
    Cholesterol 106.5 mg
    Sodium 1568.3 mg
    Total Carbohydrate 45.2 g
    Dietary Fiber 4.2 g
    Sugars 8.0 g
    Protein 23.2 g

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