East Hampton Clam Chowder - Ina Garten - cooking recipe

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

Preparation

Melt 4 Tbs butter in a large stock-pot. Add the onions and cook 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 boil and simmer uncovered until the vegetables are tender, about 20 minutes.
In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.