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Easier East Hampton Clam Chowder

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Course Mains
Servings 6

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.