East Hampton Clam Chowder
East Hampton Clam Chowder
Today was a snowy day that pretty much shut the city down so a perfect night in with a fire and a hearty bowl of something. I decide to try something I haven’t tried before….clam chowder.
Ina Garten was in town recently and Jill went with some friends to hear her speak. One of the tidbits that Jill passed on was how meticulous she is with her recipes. She makes them several time and then watches someone make it to see what she missed in conveying how to do it. This is one of the reasons her cookbooks are so beloved. If you follow the instructions you should get the desired outcome.
I hate to say it but that’s not me and I barely remember what I used or how much.
So this clam chowder is pretty freaking awesome. I did depart from her recipe just a little because i had some leeks on hand I needed to use. Seriously folks this stuff is to die for. Super creamy with onions, leeks, celery, carrots and that subtle clam flavor.
1 lbs of fresh shucked clams.
1 cup yellow onion
2 leeks (mostly whites and light green) cut and then wash well
2 cups of diced carrots
2 cups of diced celery
4 cups of boiling potatoes
1.5 tsp of fresh thyme
4 cups of clam juice
2 cups whole milk
1/2 cup of AP flour
12 tbs of butter
Pinch of cayenne
1. Wash cut and wash your veggies cutting everything a similar size. Optional: Chop up your clams (roughly) based upon how much clam you want in a bite. Your call. I just cut the bigger ones and kept mine on the big side.
2. In a large pot on medium heat add 4 tbs of butter and the onion. Sweat this out for about 10 minutes and then add the other veggies and the seasonings. Saute this for another 10 minutes to soften everything up.
3. Add the clam juice to the pot and bring it to a boil and then reduce it to a simmer. Cook until the potatoes are soft or al dente.
4. At this point things go pretty quickly so you go ahead and get your bowls and plates ready and call everyone to dinner. So you have your veggies in the clam juice al dente. You have your clams the size you want and ready to go. You should have the flour, milk, and butter on hand.
5. In a second small pot you need to add the remaining 8 tbs of butter and let it melt on medium low heat. Stir in your flour to make a roux. Once the flour is well incorporated (5 minute whisk). Dip a ladle into the veggie clam juice stock and add that to your roux stirring constantly. Now add that stock and roux back into the big pot of veggies and clam juice. Stir to thicken up a bit.