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.
I belong to the Virtual Cooking Light Supper Club and I have started adding the recipes on my post and interest has tripled. The recipes are on-line so I think as long as you credit CL it is OK. There is definitely a copyright issue so when reviewing a book we have to abide by what they ask. If it were only one recipe then you could ask permission to print the recipe, but the BB will be busy, busy….By the way the chowder looks amazing!
Love the chowder. The other recipe I have used canned clams. I bet there is a lot of difference in taste. The Barefoot Contessa is one of my favorite TV cooks. Gotta go to the store…lol….
Sounds delicious! My baby brother loves seafood chowders – he is going to make this for us on Sunday!
It looks delicious Penny, even if I don’t like clams! See you tomorrow!
Hugs,
Penny
I enjoyed making this recipe too ~ yours looks delicious!
First, I love Ina, but notice that above all the others on The Food Network, she is the most business savvy and is aware that money is the object. I’m not sure what they gain by not letting you post the recipe when you want. Those Food Network shows run dozens of times each and every time, I run off the recipes–the more I see the show, the more likely I am to run off the recipe. To me the agreement by which you’ve been asked to abide is a bit like JK Rowling suing that poor young man who, as an homage to her, printed a Hogwarts dictionary. It smacks of beating up or at least putting your thumb on the little guy–or the little blogger.
Now to the issue at hand: the recipe is one I will definitely put to good use. It looks so inviting that I can smell it cooking. And I have already pre-ordered Ina’s book, not because I saw it advertised on the Food Network but because you wrote about it in your wonderful blog.
I love a good clam chowder. I’m sure if Ina made it, it’s got to be good. I’ve pre-ordered her new book.
I understand the issue about the recipes and the Food Network. When I do something that is exactly as it is on the web, I link back and don’t include the recipe. If I make changes, then I include the recipe. But I always, always give credit and never claim that it’s my own.
I’m not sure that I would like to make a dish, post its picture, and then not be able to include either a link or recipe. Kind of sounds like “buy this book to get the recipe” to me and frustrating for the readers of the blog. Just my two cents.
I’m looking forward to seeing you tomorrow,
Sam
Sam
This clam chowder recipe looks terrific! I like that it you used milk to create a lighter body. I have to echo the sentiments of Sam. I’m not sure how much fun it would be to post a picture of a beautiful dish, hear how great it is, and then realize that you can’t do it unless you buy the book. I think I’ll buy Dorie’s book either way. I think it would be a much more interesting post to have the recipe.
This looks like a good chowder.
I think that asking people to withhold the recipe is a bit silly in this day and age. I would never, ever have looked for one of the Barefoot Contessa books if I hadn’t tried a recipe from a blog (Martha at Lines from Linderhof) and that prompted me to buy two.
We just Clam chowder; I bought all the ingredient and was planning to make it this weekend; will try your recipe; very similar to mine…looks so good!
Rita
Clam Chowder ranks right up there in our family. I haven’t had a chance to make this yet but know that we will love it.
I join Dorie’s group and feel funny about not posting the recipe but I do understand the request.