East Hampton Clam Chowder - Ina Garten

• butter↗12 tablespoons

  divided

• yellow onions, chopped↗2 cups
• celery, medium diced↗2 cups
• carrots, medium diced↗2 cups
• boiled potatoes, peeled and medium diced2 cups
• fresh thyme, minced↗1 1⁄2 teaspoons
• kosher salt↗1 teaspoon
• black pepper↗1⁄2 teaspoon
• clam juice↗2 cups
• all-purpose flour↗1⁄2 cup
• milk↗2 cups
• fresh clams, chopped↗3 cups

Step-by-step instructions

1. 1

   Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent.

2. 2

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

3. 3

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

4. 4

   In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.

5. 5

   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.

6. 6

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