New England Clam Chowder Stuck in the Midwest
New England Clam Chowder Stuck in the Midwest

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, new england clam chowder stuck in the midwest. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

New England Clam Chowder Stuck in the Midwest is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. New England Clam Chowder Stuck in the Midwest is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook new england clam chowder stuck in the midwest using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make New England Clam Chowder Stuck in the Midwest:
  1. Make ready 1 (10 oz) can baby clams - drained, liquid reserved
  2. Get 3 medium russet potatoes - peeled, cut to 1/2" dice
  3. Get 2 medium carrots - peeled, cut to 1/2" dice
  4. Take 1/2 medium yellow onion - minced
  5. Take 2 cloves garlic - minced
  6. Take 4 tbs unsalted butter
  7. Make ready 1/3 cup all purpose flour
  8. Take 1 (12 oz) can evaporated milk
  9. Prepare 2-2 1/2 cups milk
  10. Make ready 1/4 tsp celery seed
  11. Get 1 pinch cayenne (or a dash of hot sauce) - optional
  12. Take to taste salt and pepper
Instructions to make New England Clam Chowder Stuck in the Midwest:
  1. Place potatoes and carrots in a medium saucepan. Add water to about 1/2 inch above veggies. Bring to a boil. Cover. Reduce heat and simmer until just fork tender. About 10 minutes.
  2. When veggies are done drain in colander and set aside. Return pan to medium heat. Add butter, when melted add onion. Sautée onion until translucent. About 2 minutes. Add garlic. Sautée 1 minute more. Always stirring frequently.
  3. Add flour. Cook 2 minutes, wisking constantly. Wisk in clam juice, evaporated milk, and milk. Bring to a simmer, wisking constantly to prevent clumping and sticking.
  4. Simmer until broth resembles a thin gravy. Add celery seed and a pinch of salt and pepper. Gently stir in clams, potatoes, and carrots.
  5. Reduce heat to medium low and cook 5 minutes more. If you'd like the soup a little thinner add up to 1/2 cup more milk. Dish up and enjoy!

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