East Hampton Clam Chowder

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 cups medium-diced carrots (6 carrots)
• 2 cups medium-diced celery (4 stalks)
• 4 cups bottled clam juice 
• 3 cups chowder clams fresh chopped ()
• 0.5 cup flour all-purpose
• 0.5 teaspoon thyme leaves dried fresh minced
• 1 teaspoon kosher salt 
• 2 cups milk 
• 4 cups medium-diced potatoes boiling peeled (8 potatoes)
• 12 tablespoons butter unsalted divided ()
• 2 cups onions yellow chopped (2 onions)

Equipment

• whisk
• pot

Directions

1. Watch how to make this recipe.
2. Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot.
3. Add the onions and cook over medium-low heat for 10 minutes, or until translucent.
4. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes.
5. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
6. 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.
7. 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.
8. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper.
9. Serve hot.