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barefoot contessa's east hampton clam chowder

(1 rating)
Recipe by
Leanne D.
Southern, CA

Barefoot Contessa(Ina Garten) is one of my favorite cooks,,I LOVE clam chowder and I'm looking forward to making this recipe.

(1 rating)
method Stove Top

Ingredients For barefoot contessa's east hampton clam chowder

  • 1 1/2 sticks unsalted butter,divided
  • 2 c chopped yellow onions
  • 2 c chopped celery
  • 4 c peeled medium-diced boiling potatoes
  • 1 1/2 t. minced fresh thyme leaves or 1/2 t. dried
  • 1 t. kosher salt
  • 1/2 t.freshly ground black pepper
  • 1 qrt clam juice
  • 1/2 c flour
  • 2 c milk
  • 3 c chopped fresh chowder clams

How To Make barefoot contessa's east hampton clam chowder

  • 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.

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