Best 2 East Hampton Clam Chowder Recipes

Nestled in the heart of Long Island's East Hampton, a culinary gem awaits seafood enthusiasts – the East Hampton Clam Chowder. This classic New England dish, with its creamy broth, tender clams, and medley of vegetables, captures the essence of coastal living. As you embark on a culinary journey through the article, you'll discover two distinct recipes that pay homage to this cherished chowder.

The first recipe, "East Hampton Clam Chowder: A Traditional Delight," takes you on a step-by-step adventure to recreate this timeless chowder. With a focus on fresh ingredients and traditional techniques, this recipe yields a comforting and flavorful dish that will warm your soul on a chilly day.

Alternatively, if time is of the essence, the "Quick and Easy East Hampton Clam Chowder" recipe offers a streamlined approach without compromising on taste. Utilizing canned clams and a blend of pantry staples, this recipe delivers a delectable chowder in a fraction of the time, making it perfect for busy weeknights or impromptu gatherings.

Both recipes provide detailed instructions, helpful tips, and variations to suit different dietary preferences. Whether you prefer a classic or a modern twist, these recipes will guide you towards creating an exceptional East Hampton Clam Chowder that will leave a lasting impression on your taste buds. So, gather your ingredients, fire up the stove, and let's dive into the culinary journey of this beloved seafood delight.

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:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your clam chowder.
Don't overcook the clams. They should be cooked just until they open, or they will become tough and chewy.
Use a good quality clam broth. A homemade clam broth is always best, but if you're using a store-bought broth, make sure it's a good quality brand.
Add vegetables that you enjoy. Some popular vegetables to add to clam chowder include potatoes, carrots, celery, and onions.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste until you're happy with the flavor.
Garnish the chowder with fresh herbs or crumbled bacon. This will add a nice finishing touch to your dish.

Conclusion:

Clam chowder is a delicious and comforting soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own preferences. With a few simple tips, you can make a pot of clam chowder that will impress your family and friends. So next time you're looking for a hearty and flavorful soup, give clam chowder a try. You won't be disappointed!