Barefoot Contessa's East Hampton Clam Chowder

Barefoot Contessa's East Hampton Clam Chowder Recipe

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Leanne D.


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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Stove Top


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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
  • ·
    1 qrt clam juice
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    1/2 c flour
  • ·
    2 c milk
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    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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About Barefoot Contessa's East Hampton Clam Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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