East Hampton Clam Chowder Ina Garten Recipe

Ingredients

• 3 pounds fresh littleneck clams
• 2 cups water
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 cups onion, diced
• 2 cups leeks, white and light green parts only, cleaned and chopped
• 1 cup celery, diced
• 1 cup carrots, diced
• 3 garlic cloves, minced
• 1 1/2 pounds potatoes, peeled and diced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 cups clam juice (bottled)
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)