Best East Hampton Clam Chowder Recipes

EAST HAMPTON CLAM CHOWDER

East Hampton Clam Chowder image

Provided by Ina Garten

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

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 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)

Steps:

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.
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 and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

BAREFOOT CONTESSA'S EAST HAMPTON CLAM CHOWDER

Barefoot Contessa's East Hampton Clam Chowder image

Barefoot Contessa(Ina Garten) is one of my favorite cooks,,I LOVE clam chowder and I'm looking forward to making this recipe.

Provided by Leanne D.

Categories Chowders

Number Of Ingredients 11

Ingredients

1 1/2 sticks unsalted butter,divided
2 c chopped yellow onions
2 c chopped celery
4 c peeled medium-diced boiling potatoes
1 1/2 t. minced fresh thyme leaves or 1/2 t. dried
1 t. kosher salt
1/2 t.freshly ground black pepper
1 qrt clam juice
1/2 c flour
2 c milk
3 c chopped fresh chowder clams

Steps:

1. Melt 4 T. butter in a stockpot.Add onions and cook over medium heat for 10 mins or until translucent.Add celery carrot,potatoes,thyme,salt and pepper saute for 10 mins.Add the clam juice(minus 1 c) bring to a boil and simmer 20 mins.until vegetables are tender.Heat the 1 c of broth.In a small pot,melt remaining butter and whisk in the flour,cook over very low heat for 3 mins.stirring constantly,whisk in 1 cup of hot broth and pour this mixture back into the vegetable mixture.Simmer for a few mins.until thicken.Add milk and clams,heat gently a few mins.until clams are cooked.Taste for salt and pepper.

EAST HAMPTON CLAM CHOWDER - INA GARTEN

East Hampton Clam Chowder - Ina Garten image

Make and share this East Hampton Clam Chowder - Ina Garten recipe from Food.com.

Provided by MsPia

Categories Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

12 tablespoons butter, divided
2 cups yellow onions, chopped
2 cups celery, medium diced
2 cups carrots, medium diced
2 cups boiled potatoes, peeled and medium diced
1 1/2 teaspoons fresh thyme, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups fresh clams, chopped

Steps:

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.

Nutrition Facts : Calories 519.5, Fat 27.6, SaturatedFat 16.7, Cholesterol 106.5, Sodium 1568.3, Carbohydrate 45.3, Fiber 4.3, Sugar 8.1, Protein 23.2

EAST HAMPTON CLAM CHOWDER

EAST HAMPTON CLAM CHOWDER image

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

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 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)

Steps:

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. 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 and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.