*adapted from Ina Garten’s East Hampton Clam Chowder
Serving Size: 6-8
Ingredients:
- 12 tbsp(1 1/2 stick) unsalted butter
- 2 cups chopped yellow onion
- 2 cups medium diced celery
- 2 cups medium diced carrots
- 4 cups medium diced potatoes
- 1 1/2 tsp minced fresh thyme leaves (1/2 dried thyme)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 cups (1 quart) clam juice
- 1/2 cup all purpose flour
- 1 cup milk
- 1 cup half & half
- 1 tbsp corn starch
- 3 cups chopped fresh chowder clams (1 1/2 lbs shucked clams)
- 4 slices cooked bacon, crumbled
Directions:
Melt 4 tablespoons (1/2 stick) of the butter in a large stockpot. Add 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.
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.
Add the milk, half & half, and clams and heat gently for a few minutes to cook the clams. If you cook for too long, the clams will be tough. Taste for salt and pepper. Add the crumbled bacon on top. Serve hot.
*May be served in a sourdough bread bowl or just add sliced sourdough bread on the side
Yum! Looks amazing. It had to be good with that perfectly crisp bacon garnish.
Posted by Aileen | October 1, 2011, 11:51 PM