EAST HAMPTON CLAM CHOWDER

By Beefman-2

DELICIOUS CLAM CHOWDER

Ingredients

• 12 TBSP BUTTER
• 2 CUPS CHOPPED YELLOW ONIONS
• 2 CUPS MEDIUM DICED CELERY
• 2 CUPS DICED CARROTS
• 4 CUPS RED POTATOES 1/2 INCH CUBED
• 1 1/2 TSP FRESH THYME
• 1 TSP KOSHER SALT
• 1/2 TSP BLACK PEPPER
• 4 CUPS CLAM JUICE
• 1/2 CUP ALL PURPOSE FLOUR
• 2 CUPS MILK
• 3 CUPS CHOPPED CLAMS

Preparation

Step 1

MELT 4 TBSP BUTTER IN A LARGE SAUCE PAN ADD IN ONIONS, COOK TILL TRANSLUCENT,
ADD IN CELERY, CARROTS, POTATOES, THYME, SALT AND PEPPER, SAUTE FOR 10 MINUTES, ADD CLAM JUICE AND BRING TO A BOIL, REDUCE HEAT, LET SIMMER UNCOVERED UNTIL THE VEGETABLES ARE TENDER, ABOUT 20 MINUTES.

IN ANOTHER POT MELT THE REMAINING BUTTER, WHISK IN THE FLOUR COVER AND COOK ON LOW HEAT FOR 3 MINUTES STIRRING CONSTANTLY WHISK IN A CUP OF THE HOT BROTH, THEN POUR THIS MIXTURE INTO THE COOKED VEGETABLE MIXTURE. SIMMER FOR A FEW MINUTES TILL THICKENED

ADD IN MILK AND CLAMS HEAT GENTLY FOR A FEW MINUTES TO COOK THE CLAMS, SALT AND PEPPER TO TASTE