Clam Chowder

East Hampton Clam Chowder.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 12  tablespoons unsalted butter, divided
• 2  cups yellow onions, chopped (2 onions)
• 2  cups celery, medium-diced (4 stalks)
• 2  cups carrots, medium-diced (6 carrots)
• 4  cups boiling potatoes, peeled and medium-diced (8 potatoes)
• 1 1⁄2 teaspoons fresh thyme leaves, minced (1/2 teaspoon dried)
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  quart  clam juice
• 1⁄2 cup all-purpose flour
• 2  cups milk
• 3  cups  fresh chowder clams, chopped (1 1/2 pounds shucked clams)

Directions

1. Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat 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 a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
2. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
3. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.