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East Hampton clam chowder from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family by Ina Garten

  • celery
  • clams
  • thyme
  • milk
  • butter
  • yellow onions
  • clam juice

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Notes about this recipe

  • anya_sf on January 13, 2019

    I used 3 cans clams (which had 1.5 cups clam juice), 1 tsp dried thyme, lowfat milk. Sauteed vegetables in 2 Tbsp butter, which was plenty. Clam juice reduced while cooking, so I added an extra cup of water, but even so, the chowder was super thick. Next time I'd try 4 Tbsp butter & flour for the roux, or maybe 6, but not 8. Overall, it was tasty.

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