Clam Chowder

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 12 tablespoons unsalted butter, divided
• 2 cups yellow onions, chopped (2 onions)
• 2 cups celery, medium-diced (4 stalks)
• 2 cups carrots, medium-diced (6 carrots)
• 4 cups boiling potatoes, peeled and medium-diced (8 potatoes)
• 1 1/2 teaspoons fresh thyme leaves, minced (1/2 teaspoon dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 quart clam juice
• 1/2 cup all-purpose flour
• 2 cups milk
• 3 cups fresh chowder clams, chopped (1 1/2 pounds shucked clams)

Recipe

• 1 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.
• 2 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.
• 3 add the milk and clams and heat gently for a few minutes to cook the clams. taste for salt and pepper. serve hot.