East Hampton Clam Chowder

I love to make soup in the winter and clam chowder is one of my favorites. This one is from Barefoot Contessa, with a few changes. I hate soup from a can, so I always do homemade. Scott gets peanut butter and jelly and Amy gets ham and cheese sandwiches, because neither of them like it, but since when did I start making stuff my kids like?

* 6 tablespoons unsalted butter, divided
* 1 cups chopped yellow onions
* 1 cups medium-diced celery
* 1 cups medium-diced carrots
* 2 cups peeled medium-diced boiling potatoes
* 3/4 teaspoons minced fresh thyme leaves
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 bottle clam juice
* 1/4 cup all-purpose flour
* 1 cups milk
* 3 cans clams


Melt 2 tablespoons 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.

In a small pot, melt the remaining 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.

Add the milk and clams and heat gently. Taste for salt and pepper. Serve hot.