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http://www.lifestylefood.com.au/recipes/2531/east-hampton-clam-chowder

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East Hampton Clam Chowder

Ingredients

Method

  • 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.

  • 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.

  • 3.

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

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with East Hampton Clam Chowder.

 
 

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Posted by wawoomReport
Home made fish stock and use scallops to make a great aussie version
Posted by VC3Report
where do I buy clam juice?
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