Barefoot Contessas East Hampton Clam Chowder Recipes

Steps:

• Melt 4 Tbs butter in a large stock-pot. Add the onions and cook 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 boil and simmer uncovered until the vegetables are tender, about 20 minutes.
• In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
• Whisk in a cup of the hot clam juice and then pour the 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.

Steps:

• 1. Melt 4 T. butter in a stockpot.Add onions and cook over medium heat for 10 mins or until translucent.Add celery carrot,potatoes,thyme,salt and pepper saute for 10 mins.Add the clam juice(minus 1 c) bring to a boil and simmer 20 mins.until vegetables are tender.Heat the 1 c of broth.In a small pot,melt remaining butter and whisk in the flour,cook over very low heat for 3 mins.stirring constantly,whisk in 1 cup of hot broth and pour this mixture back into the vegetable mixture.Simmer for a few mins.until thicken.Add milk and clams,heat gently a few mins.until clams are cooked.Taste for salt and pepper.