After receiving a ton of suggestions for what to do in East Hampton, my friend, Stephanie, and I decided to cancel our day trip this weekend and plan for a whole weekend in October!
So Saturday we got together and made Ina’s East Hampton Clam Chowder and set out to plan our trip. We booked a B&B a five minute walk from downtown East Hampton, settled on the places we wanted to eat and mapped out our general itinerary.
The clam chowder was relatively easy to pull together – the real struggle was figuring out how to shuck the clams without the proper tools! I was too nervous to use a sharp knife (thinking a trip to the emergency room would be guaranteed). I read about sticking them in the freezer for a bit but after waiting 10 minutes with no changes, I gave up on the method. Luckily I found this helpful video from Jacques Pepin – he places the clams in a 350 degree oven for 6 or 7 minutes to loosen them up. Success!
We toasted baguettes to serve with this deliciously creamy soup. This should hold us over until we make it East Hampton next month!!
Book: Barefoot Contessa Family Style
Episode: Girls that Grill
Rating: 4/5
How Easy Is That: Easy
Store Bought Is Fine: Clam juice
Good Ingredients: Fresh Chowder Clams
Recipe on Food Network Online.
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