A rich and hearty clam chowder featuring tender clams, fresh vegetables, and fragrant thyme simmered in a creamy broth, inspired by Ina Garten's East Hampton recipe.
Begin by gently sautéing 2 cups of chopped onion in 8 tablespoons of butter over low heat for about 10 minutes until the onions are caramelized and fragrant.
Add 2 cups of chopped celery, 2 cups of chopped carrots, and 4 cups of diced potatoes to the onions. Cook for another 10 minutes until the vegetables start to soften.
Stir in 1½ teaspoons of fresh thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix well and simmer for about 10 minutes until the vegetables are tender.
Pour in 1 liter of fresh clam juice and bring the mixture to a boil.
In a separate pan, melt 8 tablespoons of butter and whisk in ½ cup of flour, cooking for 2 to 3 minutes to create a roux.
Gradually add about 1 cup of the hot soup broth into the roux, stirring constantly to combine. Then return this mixture to the main pot, whisking well to prevent lumps, thickening the chowder immediately.
Add 1½ pounds of clams, cleaned and freed from any black parts to leave only the meat.
Cook the clams in the chowder for about 2 minutes—just enough to warm them without making them rubbery.
Pour in approximately 2 cups of milk and stir the soup thoroughly.
Taste and adjust seasoning with more salt if needed.