East Hampton Clam Chowder - Ina Garten

READY IN: 30mins
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!

Ingredients Nutrition


  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.

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