East Hampton Clam Chowder Ina Garten

From barefoot contessa, family style

Melt 4 tbs butter in a large stock-pot.

Add the onions and cook 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 boil and simmer uncovered until the vegetables are tender , about 20 minutes.

In a small pot melt remaining butter and whisk in flour.

Cook over low heat for 3 minutes , stirring constantly.

Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables.

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.

butter, yellow onions, celery, carrots, boiled potatoes, fresh thyme, kosher salt, black pepper, clam juice, all-purpose flour, milk, clams