Best 2 Barefoot Contessas East Hampton Clam Chowder Recipes

Indulge in the culinary delight of Ina Garten's East Hampton Clam Chowder, a classic New England dish elevated with a touch of sophistication. Prepared with fresh clams, creamy potatoes, smoky bacon, and a flavorful broth, this chowder promises a symphony of flavors in every spoonful. Accompany your chowder with a side of crunchy, buttery croutons, adding a delightful textural contrast to the smooth and savory soup. This recipe offers a vegetarian variation, where clams are replaced with cremini mushrooms, providing a hearty and umami-rich alternative. For a refreshing and tangy accompaniment, try the Cucumber-Radish Salad, a medley of crisp cucumbers, radishes, and a zesty dressing. And to satisfy your sweet cravings, whip up a batch of Garten's delectable Lemon Bars, featuring a buttery shortbread crust, a luscious lemon filling, and a dusting of powdered sugar. These treats are the perfect ending to a satisfying meal.

Let's cook with our recipes!

EAST HAMPTON CLAM CHOWDER - INA GARTEN

East Hampton Clam Chowder - Ina Garten image

Make and share this East Hampton Clam Chowder - Ina Garten recipe from Food.com.

Provided by MsPia

Categories Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

12 tablespoons butter, divided
2 cups yellow onions, chopped
2 cups celery, medium diced
2 cups carrots, medium diced
2 cups boiled potatoes, peeled and medium diced
1 1/2 teaspoons fresh thyme, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups fresh clams, chopped

Steps:

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.

Nutrition Facts : Calories 519.5, Fat 27.6, SaturatedFat 16.7, Cholesterol 106.5, Sodium 1568.3, Carbohydrate 45.3, Fiber 4.3, Sugar 8.1, Protein 23.2

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:

Fresh Clams Make All the Difference: Always use the freshest clams you can find. Fresh clams will have a briny, sweet flavor that canned or frozen clams simply can't match.
Don't Overcook the Clams: Clams are delicate and cook quickly. Overcooking them will make them tough and chewy. Cook them just until they are opaque throughout, about 5 minutes.
Use Good Quality Potatoes: The potatoes in this chowder should be firm and waxy, not starchy. Yukon Gold potatoes or red potatoes are both good choices.
Don't Skimp on the Bacon: The bacon adds a rich, smoky flavor to the chowder. Don't be tempted to leave it out.
Use Fresh Herbs: Fresh herbs, such as thyme and parsley, add a bright, herbaceous flavor to the chowder. Use them sparingly, as they can easily overpower the other ingredients.
Serve with Warm Bread or Crackers: Clam chowder is a hearty and satisfying soup that is perfect for a cold day. Serve it with warm bread or crackers for a complete meal.

Conclusion:

Barefoot Contessa's East Hampton Clam Chowder is a classic New England dish that is easy to make and always a crowd-pleaser. With its creamy broth, tender clams, and flavorful vegetables, this chowder is sure to warm you up on a cold day. So next time you're looking for a comforting and delicious soup, give this recipe a try.