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East Hampton Clam Chowder


  • 12 tablespoons unsalted butter divided

  • 2 cups chopped yellow Onions

  • 2 cups medium diced Celery

  • 2 cups medium-diced carrots

  • 4 cups peeled medium diced boiling Potatoes

  • 1.5 teaspoons minced fresh Thyme leaves

  • 1 teaspoon Kosher Salt

  • 0.5 teaspoon freshly ground black pepper

  • 4 cups Clams juice

  • 0.5 cup Plain Flour

  • 2 cups Milk

  • 3 cups chopped fresh chowder Clams


  • 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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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?