East Hampton Clam Chowder

Name: East Hampton Clam Chowder
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 teaspoons freshly ground black pepper; 473 milliliters diced carrots (6 carrots); 473 milliliters diced celery (4 stalks); 946 milliliters quart clam juice; 710 milliliters chopped fresh chowder clams (1 1/2 pounds shucked clams); 118 milliliters all-purpose flour; 1 teaspoons s minced fresh thyme leaves (1/2 teaspoon dried); 1 teaspoon kosher salt; 473 milliliters milk; 946 milliliters peeled medium-diced boiling potatoes (8 potatoes); 12 Tbsps (1 1/2 sticks) unsalted butter, divided; 473 milliliters chopped yellow onions (2 onions)

East Hampton Clam Chowder might be just the soup you are searching for. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 20g of fat, and This recipe is typical of American cuisine. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Watch how to make this recipe.

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the onions and cook over medium-low heat for 10 minutes, or until translucent.

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Onion

Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes.

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Potato

Carrot

Celery

Pepper

Thyme

Salt

Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

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Clam Juice

Vegetable

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.

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Butter

All Purpose Flour

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Whisk

Pot

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.

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Vegetable

Broth

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Whisk

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper.

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Salt And Pepper

Clams

Milk

Serve hot.

Equipment

Pot

Whisk

Ingredients

Servings:

1teaspoons

freshly ground black pepper 473milliliters

diced carrots (6 carrots)473milliliters

diced celery (4 stalks)946milliliters

quart clam juice 710milliliters

chopped fresh chowder clams (1 1/2 pounds shucked clams)118milliliters

all-purpose flour 1teaspoons

s minced fresh thyme leaves (1/2 teaspoon dried)1teaspoon

kosher salt 473milliliters

milk 946milliliters

peeled medium-diced boiling potatoes (8 potatoes)12Tbsps

(1 1/2 sticks) unsalted butter, divided 473milliliters

chopped yellow onions (2 onions)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.