Soup, East Hampton Clam Chowder

By KeyIngredient

Ina Garten Barefoot Contessa Family Style (Food Network)
Serves 6 to 8

Ingredients

• 12 tbsp (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 tsp minced fresh thyme leaves (1/2 tsp dried)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup all purpose flour
• 2 cups milk
• 1 48 oz can of chopped clams in juice (4 cups juice, 1 1/2 lbs clams)

Preparation

Step 1

Melt 4 tbsp 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).

In a small pot, melt the remaining 8 tbsp of butter and whisk in the flour. Cook over very low heat for 3 minutes stirring constantly. Whisk in 1 cup of hot broth and then pour this mixutre 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 with oyster crackers.