Classic East Hampton Clam Chowder Recipe

There’s something undeniably comforting about a hearty bowl of clam chowder especially when it’s homemade with fresh ingredients. This East Hampton-style clam chowder combines the briny richness of fresh clams with the earthiness of carrots, celery, and potatoes for a satisfying, creamy dish that’s ideal for chilly evenings or laid-back weekend dinners.

Why You’ll Love This Recipe

Unlike the heavier, bacon-laden versions, this recipe leans into its East Coast roots with a cleaner, fresher taste that lets the clams shine. The use of clam juice and fresh chowder clams brings an authentic, ocean-inspired depth of flavor, while the combination of butter, milk, and a light roux gives the soup just the right amount of creaminess without overpowering it.

Ingredients You'll Need

• 12 tablespoons (1 1/2 sticks) unsalted butter, divided

• 2 cups chopped yellow onions (about 2 medium onions)

• 2 cups diced celery (about 4 stalks)

• 2 cups diced carrots (about 6 medium carrots)

• 4 cups peeled, diced boiling potatoes (about 8 small to medium potatoes)

• 1 1/2 teaspoons minced fresh thyme leaves (or 1/2 teaspoon dried thyme)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 4 cups (1 quart) clam juice

• 1/2 cup all-purpose flour

• 2 cups milk

• 3 cups chopped fresh chowder clams (about 1 1/2 pounds shucked)

How to Make East Hampton Clam Chowder

1. Sauté the Vegetables
   In a large stockpot, melt 4 tablespoons of butter over medium-low heat. Add the chopped onions and cook for about 10 minutes until they become translucent. Stir in the celery, carrots, potatoes, thyme, salt, and pepper. Cook for another 10 minutes, stirring occasionally.

2. Simmer with Clam Juice
   Add the clam juice to the pot, bring the mixture to a boil, then reduce to a simmer. Leave uncovered and cook for about 20 minutes, or until the vegetables are tender.

3. Make the Roux
   In a separate small saucepan, melt the remaining 8 tablespoons of butter over very low heat. Whisk in the flour and cook, stirring constantly, for about 3 minutes to form a pale roux.

4. Thicken the Broth
   Ladle about a cup of the hot broth from the soup pot into the roux and whisk until smooth. Pour the roux mixture back into the soup and stir to combine. Simmer for a few more minutes until the broth thickens slightly.

5. Add the Milk and Clams
   Stir in the milk and chopped clams. Gently heat the soup (do not boil) for a few minutes to cook the clams through. Taste and adjust seasoning with additional salt and pepper if needed.

6. Serve Hot
   Ladle into bowls and enjoy immediately. This chowder pairs beautifully with crusty sourdough bread or oyster crackers.

Tips for Success

• Use fresh clams if possible for the best flavor. If unavailable, high-quality frozen or jarred clams can be substituted.

• Don’t overcook the clams. Once they’re added, keep the heat gentle to prevent them from becoming tough.

• Add a splash of cream if you prefer a richer texture, though the milk version is lighter and more traditional to East Hampton’s take.

Nutrition Note

Clams are rich in iron, vitamin B12, and lean protein, making this chowder not just comforting but nourishing. A 3-ounce serving of cooked clams contains over 20 grams of protein and provides more than 100% of your daily recommended intake of B12.

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