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east hampton clam chowder

4.7

(162)

www.foodnetwork.com
Your Recipes

Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 7

Cost: $7.67 /serving

Ingredients

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Instructions

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Step 1

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat 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 a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

Step 2

In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Step 3

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