Simple Way to Make Ultimate New England Clam Chowder Stuck in the Midwest

Hello everybody, it’s Drew, welcome to my recipe page. 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. For mine, I am going to make it a little 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 in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. New England Clam Chowder Stuck in the Midwest is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook new england clam chowder stuck in the midwest using 12 ingredients and 5 steps. Here is how you cook 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. Make ready 3 medium russet potatoes - peeled, cut to 1/2" dice
3. Take 2 medium carrots - peeled, cut to 1/2" dice
4. Take 1/2 medium yellow onion - minced
5. Get 2 cloves garlic - minced
6. Prepare 4 tbs unsalted butter
7. Take 1/3 cup all purpose flour
8. Make ready 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. Get to taste salt and pepper

Steps 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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