Best 2 East Hampton Clam Chowder Recipes

Welcome to the world of East Hampton clam chowder, a delightful seafood dish that captures the essence of coastal New England cuisine. This classic chowder combines the briny sweetness of clams with the creamy richness of milk and potatoes, resulting in a comforting and flavorful soup that is perfect for any occasion. With its rich history and countless variations, East Hampton clam chowder is a culinary treasure that has been enjoyed by generations of seafood lovers. Whether you prefer a traditional recipe passed down through the ages or a modern interpretation that adds a unique twist, this article will guide you through the process of creating the perfect East Hampton clam chowder, ensuring that your taste buds are tantalized and your soul is nourished.

Check out the recipes below so you can choose the best recipe for yourself!

EAST HAMPTON CLAM CHOWDER

East Hampton Clam Chowder image

Provided by Ina Garten

Categories main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

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 minced 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)

Steps:

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

BAREFOOT CONTESSA'S EAST HAMPTON CLAM CHOWDER

Barefoot Contessa's East Hampton Clam Chowder image

Barefoot Contessa(Ina Garten) is one of my favorite cooks,,I LOVE clam chowder and I'm looking forward to making this recipe.

Provided by Leanne D.

Categories Chowders

Number Of Ingredients 11

Ingredients

1 1/2 sticks unsalted butter,divided
2 c chopped yellow onions
2 c chopped celery
4 c peeled medium-diced boiling potatoes
1 1/2 t. minced fresh thyme leaves or 1/2 t. dried
1 t. kosher salt
1/2 t.freshly ground black pepper
1 qrt clam juice
1/2 c flour
2 c milk
3 c chopped fresh chowder clams

Steps:

1. Melt 4 T. butter in a stockpot.Add onions and cook over medium heat for 10 mins or until translucent.Add celery carrot,potatoes,thyme,salt and pepper saute for 10 mins.Add the clam juice(minus 1 c) bring to a boil and simmer 20 mins.until vegetables are tender.Heat the 1 c of broth.In a small pot,melt remaining butter and whisk in the flour,cook over very low heat for 3 mins.stirring constantly,whisk in 1 cup of hot broth and pour this mixture back into the vegetable mixture.Simmer for a few mins.until thicken.Add milk and clams,heat gently a few mins.until clams are cooked.Taste for salt and pepper.

Tips:

Choose the Right Clams: Select fresh, live clams with tightly closed shells. Littleneck or cherrystone clams are commonly used in chowder.
Prep the Clams: Scrub the clams thoroughly to remove any dirt or debris. Soak them in cold water for 20-30 minutes to allow them to purge any sand or grit.
Use a Good Quality Stock: A flavorful stock is essential for a delicious chowder. Use homemade or high-quality store-bought clam stock, fish stock, or a combination of both.
Cook the Vegetables Properly: Sauté the vegetables until softened but not mushy. You want them to retain some texture and flavor.
Add Fresh Herbs: Incorporate fresh herbs like thyme, parsley, and bay leaves to enhance the chowder's flavor.
Use Fresh Seafood: If you can, use fresh seafood like shrimp, scallops, or fish in addition to the clams. This will add more depth and variety to the chowder.
Season to Taste: Don't be afraid to taste the chowder and adjust the seasonings accordingly. Add salt, pepper, and other spices as needed.
Serve with Fresh Bread: Clam chowder is traditionally served with fresh bread, crackers, or oyster crackers for dipping.

Conclusion:

East Hampton Clam Chowder is a classic New England dish that is both comforting and flavorful. With its combination of fresh clams, savory vegetables, and creamy broth, it's a seafood lover's delight. Whether you're making it for a special occasion or a casual weeknight meal, this chowder is sure to satisfy. So gather your ingredients, heat up your pot, and get ready to indulge in a taste of the sea!