East Hampton Clam Chowder

You’ll Need:

12 tbsps of unsalted butter.
2 cups (2 onions) of chopped yellow onions.
2 cups (4 stalks) of medium-diced celery.
2 cups (6 carrots) of medium-diced carrots.
4 cups (8 potatoes) of peeled medium-diced boiling potatoes.
1 ½ tsps of minced fresh thyme leaves (½ tsp dried).
1 tsp of kosher salt.
½ tsp of freshly ground black pepper.
1 quart (4 cups) of clam juice.
½ cup of all purpose flour.
2 cups of milk.
3 cups of chopped fresh chowder clams.

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How to:

In a large heavy-bottomed stockpot, melt 4 tbsps of butter and sauté the onions over medium low heat for 10 minutes. Add in the celery, carrots, potatoes, thyme, salt and pepper and cook for about 10 minutes. Pour in the clam juice and bring to a boil.

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Simmer all the ingredients together for 20 minutes.

Melt the rest of the butter in a small pan, mix in the flour and cook for 3 minutes on very low heat while stirring. Pour in 1 cup of the hot broth, whisk to combine then pour the mixture in the stockpot with the vegetables. Stir to mix and to thicken the broth for a few minutes.

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Finally, add in the clams and milk and cook for a few minutes.


Simple, easy and delicious! This clam chowder is very tasty, with all the vegetables and the butter, the chowder clams make this dish very delicious. You should try it yourselves.