Barefoot Contessa White Clam Saucefbclidiwar07fuhviuaik7tzwdzwg4oe_yr5mai8qfn8 Pqewf8u1hstfzi Nw Food

EAST HAMPTON CLAM CHOWDER

East Hampton Clam Chowder image

Provided by Ina Garten

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

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)

Steps:

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.

THE BAREFOOT CONTESSA

The Barefoot Contessa image

Provided by Food Network

Categories beverage

Time 10m

Yield 2 drinks

Number Of Ingredients 10

Ingredients

1 ounce freshly squeezed key lime or lime juice
1 1/2 ounces agave nectar
2 ounces fresh mango puree
Leaves from one stem of fresh rosemary
1 ounce dry Palo Cortado sherry
2 ounces 100-percent tequila
Chipotle chili powder
1/4 cup cane sugar
Slice of lime
Stems of fresh rosemary, for garnish

Steps:

Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously.
On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture.
Strain the drink into the cocktail glasses and garnish with the rosemary stem.

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