Clam Chowder

Name: Clam Chowder
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 12 tablespoons unsalted butter, divided; 2 cups yellow onions, chopped (2 onions); 2 cups celery, medium-diced (4 stalks); 2 cups carrots, medium-diced (6 carrots); 4 cups boiling potatoes, peeled and medium-diced (8 potatoes); 1 1/2 teaspoons fresh thyme leaves, minced (1/2 teaspoon dried); 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1 quart clam juice; 1/2 cup all-purpose flour; 2 cups milk; 3 cups fresh chowder clams, chopped (1 1/2 pounds shucked clams)

Submitted by divathered

"East Hampton Clam Chowder."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 6-8

ingredients

12 tablespoons unsalted butter, divided
2 cups yellow onions, chopped (2 onions)
2 cups celery, medium-diced (4 stalks)
2 cups carrots, medium-diced (6 carrots)
4 cups boiling potatoes, peeled and medium-diced (8 potatoes)
1 ¹⁄₂ teaspoons fresh thyme leaves, minced (1/2 teaspoon dried)
1 teaspoon kosher salt
¹⁄₂ teaspoon fresh ground black pepper
1 quart clam juice
¹⁄₂ cup all-purpose flour
2 cups milk
3 cups fresh chowder clams, chopped (1 1/2 pounds shucked clams)

directions

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.