The clam chowder is full of goodness; diced carrots, celery, potatoes and onions. Since our local supermarket is limited in the seafood selection, I had to use canned clams but I felt that this was still an excellent chowder.
Next month we will start posting recipes from Ina’s new book, How Easy is That. The only stipulation that was imposed on the Barefoot Bloggers is that we not post the actual recipe unless it is posted by The Food Network. This is to encourage people to go out and buy the book. How do you feel about that? I would love to hear your opinion. I have joined another group who are posting from Dorie Greenspan’s new book Around My French Table and we have been encouraged not to post the recipes. I am not sure that I want to show pictures of the food I make and not include a recipe. What say you?
In the meantime, try this excellent chowder because I am giving you the recipe. I halved the recipe for the two of us.
EAST HAMPTON CLAM CHOWDER
12 tablespoons (1 1/2 sticks unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Melt 4 tablespoon (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, potaotes, 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.
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 vegetabgles. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.