East Hampton Green Clam Chowder

Daniel Hewes East Hampton Green Eating Consultant shares his take on Ina Garten’s East Hampton Clam Chowder recipe by creating his own East Hampton Green Clam Chowder:

Beloved East Hampton television cook and cookbook author Ina Garten of Food Network Barefoot Contessa fame has shared so many delicious recipes over the years.  From her best-selling cookbooks to her hit television series, Garten has taught amateur cooks from all over the world how to replicate unique dishes in their homes for their own families to enjoy.  With her Food Network series, Barefoot Contessa, based in East Hampton, locals like Daniel Hewes look to the artisan cook as something of a hometown hero.  (This year in particular, Garten’s guidance came in handier than ever for Dan Hewes!) 

This holiday season, Daniel Hewes, East Hampton Green Eating Consultant and Nutritionist wanted to ‘wow’ guests with something familiar and yet… totally unique.  With many of his family and friends returning home for the holidays to East Hampton, it felt fitting to consult the pages of Barefoot Contessa Family Style: Easy Ideas and Recipes that Make Everyone Feel Like Family by Ina Garten.  Welcoming a blended family of nutrition consulting and personal fitness training clients and trainers, old friends and immediate family, Hampton knew he would be in good hands with the guidance of an Ina Garten cookbook!

Inspired by Ina Garten’s ‘family style’ recipe for East Hampton Clam Chowder, Green Eating consultant Dan Hewes has added a delicious green base to his own recipe for East Hampton Green Clam Chowder.  Try it out!

Ingredients

• 12 tablespoons sweet cream butter
• 2 cups chives, chopped
• 2 cups scallions, chopped
• 2 cups celery, medium diced
• 2 cups carrots, medium diced
• 2 cups boiled potatoes, medium diced
• 1 ½ teaspoons fresh thyme
• 1 ½ teaspoons spinach, diced
• 1 teaspoon salt
• ½ teaspoon green peppercorn, ground
• 1 cups clam juice
• ½ cup flour
• 2 cups oat milk
• 3 cups clams, chopped

Directions

Step 1: Add butter, chives and scallions to a large pot and cook for 10 minutes over medium-high heat.

Step 2: Gradually add in celery, carrots, potatoes, thyme, salt, green peppercorn and spinach.  For this step, Nutritionist Dan Hewes slowly stirred each ingredient in across 10 minutes.

Step 3: Add clam juice and bring to a boil.  Leave the pot to simmer uncovered for approximately 20 minutes.

Step 4: In a separate small pot, Daniel Hewes recommends adding remaining butter and flour together.  Whisk until combined and then cook over medium-low heat for 3 minutes.

Step 5: Combine the hot clam juice and green chowder base mixture together until a thickened broth is achieved.

Step 6: Add in oat milk, clams, salt and pepper. Dan Hewes recommends serving this dish hot, and reheating any leftovers in a saucepan over medium heat.  Enjoy!