barefoot contessa's east hampton clam chowder
(1 rating)
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Barefoot Contessa(Ina Garten) is one of my favorite cooks,,I LOVE clam chowder and I'm looking forward to making this recipe.
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(1 rating)
method
Stove Top
Ingredients For barefoot contessa's east hampton clam chowder
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1 1/2 sticks unsalted butter,divided
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2 c chopped yellow onions
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2 c chopped celery
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4 c peeled medium-diced boiling potatoes
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1 1/2 t. minced fresh thyme leaves or 1/2 t. dried
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1 t. kosher salt
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1/2 t.freshly ground black pepper
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1 qrt clam juice
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1/2 c flour
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2 c milk
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3 c chopped fresh chowder clams
How To Make barefoot contessa's east hampton clam chowder
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1Melt 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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