East Hampton clam chowder

Method

East Hampton clam chowder

1) Melt 60g 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, for about 20 minutes, until the vegetables are tender.

2) In a small saucepan, melt the remaining 120g of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in 240ml 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. Season with salt and pepper and serve piping hot.