Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network
Ina's creamy, flavorful chowder is loaded with fresh clams!
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East Hampton Clam Chowder
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Directions
Melt 4 tablespoons (1/2 stick) 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 8 tablespoons of 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 for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
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Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network
Seafood chowder ???? #shortvideo
Ingredients:
- 4 sticks celery, diced
- 2 small brown onions, diced
- 2 corn cobs, corn removed
- 20g butter
- 3 potatoes, diced - keep the skin on
- 1 tbsp old bay
- 2 bay leaves
- 500ml fish stock
- 750ml milk
- 80g flour
- 600g fish (use what’s good - white fish, salmon, prawns, scallops all work well)
- Parsley, chiffonaded
- Salt and pepper to taste
- Brioche to serve
Method:
1. Add the butter to a large pot over a medium-high heat
2. Once melted, add the celery and onions and sauté for 4-5 minutes
3. Season with salt and pepper and add the old bay
4. Next, add the potatoes and fish stock
5. In a separate bowl, whisk the flour into the milk
6. Add the corn to the pot, followed by the milk
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently
8. Add the raw fish to the pot and simmer on low for 10 minutes
9. Finish with the parsley and serve with toasted Brioche bread
Neven Maguire's Seafood Chowder
Scottish Cullen Skink Recipe | Creamy Smoked Haddock & Potato soup
Hello guys and a very warm welcome back to What’s For Tea :) for tea tonight I’ll be making Cullen Skink…This is a thick , creamy soup made from smoked haddock and potatoes.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It’s served as an everyday dish across Scotland.
This s absolutely delightful. And by far, the tastiest recipe that I’ve shared with you guys. Just before I move on…the strangest thing just happened there….as I was editing this recipe I got a message from one of you guys asking if I could do a Cullen Skink! How bizarre is that? So Thomas, I guess this is for you!
OK guys, so this is what you’re going to need if you decide to give it a go....
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ShoppingList:
2 medium potatoes peeled and cubed into 1cm pieces
300ml of water
200ml of milk
50ml of single cream
1 small leek sliced
2 tablespoons of butter
A medium onion chopped
250g of un dyed smoked haddock (which is about two medium slices)
A good handful of fresh chopped parsley
____________________________________________________________________
Let's Cook!
Melt butter in a saucepan over medium heat, then add onion and fry gently until starting to soften, add your leeks and soften slightly. Cook for about 5 minutes but do not allow to brown. Add potatoes and water and bring to boil. Simmer for 10-15 minutes.
Meanwhile in another pan, cover the haddock with the milk and cream, cook gently for about 8 minutes until just tender.
Flake gently with your wooden spoon into bite size pieces. Give it a good stir.
Add the milk and flaked fish to the other saucepan containing the potatoes and other ingredients and cook for a further 5 minutes.
Season with salt and pepper and add in the with chopped parsley.
Serve with crusty bread and butter.
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Thanks for watching guys :) x
My Favorite Fish Soup. Made with Smoked Haddock, Potatoes, Onions, Milk and Cream DELICIOUS!
Delicious cold smoked haddock from Stonington Seafood in Maine simmered in raw milk and cream with potatoes and onions make this Scottish soup absolutely gorgeous and a fierce rival to any chowders or bisques.
Apologies in advance for the audio difficulties in the video.
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Cullen Skink
Serves 6
The name of this rich, tasty soup comes from the fishing village of Cullen.
One large smoked haddock (weighing around 2 lb)
1 medium onion, finely chopped.
1½ pints raw milk (you can use pasteurized)
2 tablespoons butter
1/2 cup heavy cream
8 oz diced peeled potatoes
Salt and pepper
Chopped parsley
Sauté the onion in the butter with a little salt in a shallow sauce pan until translucent. Stir in the raw milk. Add the smoked haddock, skin side down. Cover with a lid. Bring to the boil and simmer for 4/5 minutes, turning once.
Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes and set aside. Return the milk to the pan and add the potatoes. Cook until fork tender. Blend about a third of the potatoes with the liquid to thicken ( the more potatoes you add the thicker the soup will be) Stir in the flaked fish and reheat. Serve with a sprinkle of chopped parsley.
Scottish Cullen Skink Recipe | Creamy smoked haddock, potato & leek soup :)
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______________________________________________________________________________________________________
Hello folks! A very warm welcome back to What’s For Tea :) for tea tonight I’ll be making Cullen Skink…This is a thick , creamy soup made from smoked haddock and potatoes.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It’s served as an everyday dish across Scotland.
This is absolutely delightful. And by far, my favourite soup :) Everything I used will be listed below,
-Cheryl x
__________________________________________________________________
Makes enough for 5-6 people
ShoppingList:
2 medium potatoes - I used around 400g (14 oz)
300ml (10.5 floz) Water
400ml (14 floz) Milk
100ml (3.5 oz) Single cream
1 leek sliced - I used 200g (7 oz)
2 tablespoons of butter
A small onion chopped - I used 100g (3.5 oz)
400g (14 oz) un dyed smoked haddock - which is about two large slices
A good handful of fresh chopped parsley - around 2 tablespoons
Salt & pepper to taste
__________________________________________________________________
Let's Cook!
Melt butter in a saucepan over medium heat, then add onion and fry gently until starting to soften, add your leeks and soften slightly. Cook for about 5 minutes but do not allow to brown. Add potatoes and water and bring to boil. Simmer for 10-15 minutes.
Meanwhile in another pan, cover the haddock with the milk and cream, cook gently for about 8 minutes until just tender.
Flake gently with your wooden spoon into bite size pieces. Give it a good stir.
Add the milk and flaked fish to the other saucepan containing the potatoes and other ingredients and cook for a further 5 minutes.
Season with salt and pepper and add in the with chopped parsley.
Serve with crusty bread and butter.
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