When it comes to the soups/stews/chowder category…nothing screams comfort food with a twist quite like clam chowder. This used to be a family favorite back in the day, but ever since Tess was diagnosed with Celiac Disease, her clam chowder enjoyment was cut short. However, in going back to our roots and trying something new and ambitious, we thought to attempt at-home clam chowder á la Ina Garten’s East Hampton Clam Chowder recipe. What ensued was an easier, home-cook version of clam chowder that doesn’t involve buying pre-shucked clams, or shucking them yourself.
Quick, delicious, and much simpler than you would think. If you’re a lover of clams, this recipe is calling your name!
Easier East Hampton Clam Chowder
Ingredients
- 12 tablespoons unsalted butter, divided
- 2 cups chopped yellow onions
- 2 cups medium-diced celery
- 4 cups peeled medium-diced boiling potatoes
- 1 1/2 teaspoons minced fresh thyme leaves
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart clam juice
- 1/2 cup all-purpose flour *we use Cup-4-Cup for GF
- 2 cups whole milk
- 3 cups fresh Littleneck clams ( 1 1/2 pounds shucked clams)
- 2 cups chicken broth
Instructions
- 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.
- Meanwhile, place the thoroughly washed clams in 2 cups chicken broth, and cook covered on medium-high until they open. Remove immediately. Shuck and set aside.
- 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 steamed clams. Taste for salt and pepper. Serve hot.
