East Hampton Clam Chowder Ina Garten
Ina Garten’s East Hampton Clam Chowder is a luxurious twist on the classic New England favorite, brimming with fresh, briny littleneck clams and rich, creamy flavor. This hearty soup combines perfectly steamed clams, tender potatoes, sweet onions, and leeks sautéed in olive oil and butter, all simmered together in a savory clam broth enhanced with bottled clam juice, fresh thyme, and a touch of heavy cream. The addition of diced carrots and celery adds depth and texture, making this clam chowder a comforting, restaurant-quality dish perfect for cozy dinners or seaside-inspired gatherings. Garnished with fresh parsley and served with crusty bread, this chowder is as elegant as it is satisfying—a must-try for seafood lovers.
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Recipe Information
Ingredients
- 3 pounds fresh littleneck clams
- 2 cups water
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cups onion, diced
- 2 cups leeks, white and light green parts only, cleaned and chopped
- 1 cup celery, diced
- 1 cup carrots, diced
- 3 garlic cloves, minced
- 1.5 pounds potatoes, peeled and diced
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 cups clam juice (bottled)
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Scrub the clams under cold water to remove any grit. Discard any clams that are cracked or do not close when tapped.
In a large stockpot, bring the 2 cups of water to a boil. Add the clams, cover, and steam over medium heat for 8-10 minutes, or until the clams open. Discard any clams that do not open.
Remove the clams from the pot, reserving the liquid. Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any sand, and set aside.
When the clams are cool enough to handle, remove the meat from the shells and chop it coarsely. Set aside.
In a large Dutch oven, heat the olive oil and butter over medium heat. Add the diced onions, chopped leeks, celery, and carrots. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft but not browned.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes, thyme leaves, bay leaf, reserved clam liquid, and the bottled clam juice. Bring the mixture to a boil, reduce the heat, and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream, chopped clams, kosher salt, and black pepper. Heat the chowder gently over low heat for 5-7 minutes, being careful not to boil once the cream is added.
Taste and adjust seasonings if needed. Remove the bay leaf before serving.
Ladle the chowder into bowls, garnish with chopped parsley, and serve with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
4334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.6 g | 326% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 5602 mg | 244% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 44.8 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1242 mg | 96% | |
| Iron | 237.3 mg | 1318% | |
| Potassium | 8818 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
