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

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, new england clam chowder stuck in the midwest. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

New England Clam Chowder Stuck in the Midwest is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. New England Clam Chowder Stuck in the Midwest is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Take 1 (10 oz) can baby clams - drained, liquid reserved
  2. Get 3 medium russet potatoes - peeled, cut to 1/2" dice
  3. Make ready 2 medium carrots - peeled, cut to 1/2" dice
  4. Prepare 1/2 medium yellow onion - minced
  5. Get 2 cloves garlic - minced
  6. Make ready 4 tbs unsalted butter
  7. Take 1/3 cup all purpose flour
  8. Take 1 (12 oz) can evaporated milk
  9. Prepare 2-2 1/2 cups milk
  10. Get 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!

So that is going to wrap it up for this special food new england clam chowder stuck in the midwest recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!