CINDY HATTERSLEY-ADAPTED FROM INA GARTEN
SLIMMED DOWN VERSION OF INA GARTEN EAST HAMPTON CLAM CHOWDER
Servings 8
Ingredients
- 4 T unsalted butter, divided
- 3-4 slices uncured turkey bacon chopped
- 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 DO NOT NEED SALT IF USING CANNED CLAMS
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 8 oz bottles clam juice
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 10 oz can whole clams & juice
- 3 6.5 oz cans chopped clams & juice
- 2 T chopped fresh parsley for garnish
Instructions
- Melt 4T of the butter in a large stockpot. Add turkey bacon, the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, pepper flakes, thyme, 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.
- Whisk the flour and milk together. Whisk in a cup of the hot broth and add to vegetable mixture, and cook over very low heat for a few minutes until the broth is thickened.
- Add the clams & juice and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot, garnish with fresh parsley.