Saturday, May 15, 2010

East Hampton Clam Chowder

It has been cold and rainy the last few days here, a nice warm chowder is a great meal to warm up my family.
This Clam chowder is more like a clam stew with vegetables.
Instead of the usual heavy cream texture, this is a bit lighter and more flavorful. But yet it will definitely take care of your clam chowder craving.
Serve with fresh bread and a green salad and you have a filling simply delicious meal.

East Hampton Clam Chowder
Serves 6-8

-12 Tablespoons (1 1/2 sticks) unsalted butter, divided
-2 cups chopped yellow onions (2 onions)
-2 cups medium -diced celery, (4 stalks)
-2 cups medium-diced carrots, (6 carrots)
-4 cups peeled medium-diced boiling potatoes (8 medium sized potatoes)
-1 1/2 teaspoon minced fresh thyme leaves (1/2 teaspoon dried)
-1 teaspoon kosher salt
-1/2 teaspoon pepper
-3 cups clam juice
-1/2 cup all-purpose flour
-2 cups milk
-3 cups chopped clams (3 cans)

How To Make:
1. Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stock-pot. 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. Add salt and pepper to taste.

Serve hot.


Source: 'Barefoot Contessa Family Style' cookbook

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