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Clam Chowder

*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

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Discussion

One thought on “Clam Chowder

  1. Yum! Looks amazing. It had to be good with that perfectly crisp bacon garnish.

    Posted by Aileen | October 1, 2011, 11:51 PM

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