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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, new england clam chowder stuck in the midwest. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

New England Clam Chowder Stuck in the Midwest is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. New England Clam Chowder Stuck in the Midwest is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have new england clam chowder stuck in the midwest using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make New England Clam Chowder Stuck in the Midwest:
  1. Prepare 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. Make ready 2 cloves garlic - minced
  6. Prepare 4 tbs unsalted butter
  7. Get 1/3 cup all purpose flour
  8. Get 1 (12 oz) can evaporated milk
  9. Prepare 2-2 1/2 cups milk
  10. Make ready 1/4 tsp celery seed
  11. Prepare 1 pinch cayenne (or a dash of hot sauce) - optional
  12. Prepare 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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