East Hampton Clam Chowder - Ina Garten

"From Barefoot Contessa, Family Style"
 
East Hampton Clam Chowder - Ina Garten created by Katanashrp
Ready In:
30mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • 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.

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  1. crissylcook
    Can I freeze and pull out day of party?
     
  2. Katanashrp
    East Hampton Clam Chowder - Ina Garten Created by Katanashrp
  3. Katanashrp
    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.
     
  4. 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!
     
  5. 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!
     

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