East Hampton Clam Chowder Ina Garten
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
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