Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, new england clam chowder stuck in the midwest. It is one of my favorites. For mine, I am going to 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 well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. New England Clam Chowder Stuck in the Midwest is something that I have loved my whole life.
To get started with this recipe, we have to 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 it.
The ingredients needed to make New England Clam Chowder Stuck in the Midwest:
- Make ready 1 (10 oz) can baby clams - drained, liquid reserved
- Get 3 medium russet potatoes - peeled, cut to 1/2" dice
- Get 2 medium carrots - peeled, cut to 1/2" dice
- Take 1/2 medium yellow onion - minced
- Get 2 cloves garlic - minced
- Make ready 4 tbs unsalted butter
- Make ready 1/3 cup all purpose flour
- Take 1 (12 oz) can evaporated milk
- Take 2-2 1/2 cups milk
- Take 1/4 tsp celery seed
- Prepare 1 pinch cayenne (or a dash of hot sauce) - optional
- Prepare to taste salt and pepper
Steps to make New England Clam Chowder Stuck in the Midwest:
- 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.
- 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.
- 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.
- Simmer until broth resembles a thin gravy. Add celery seed and a pinch of salt and pepper. Gently stir in clams, potatoes, and carrots.
- 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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