Recipe of Ultimate New England Clam Chowder Stuck in the Midwest

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, new england clam chowder stuck in the midwest. One of my favorites food recipes. This time, 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 popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. New England Clam Chowder Stuck in the Midwest is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first 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 cook it.

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. Take 3 medium russet potatoes - peeled, cut to 1/2" dice
3. Prepare 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. Get 4 tbs unsalted butter
7. Prepare 1/3 cup all purpose flour
8. Get 1 (12 oz) can evaporated milk
9. Take 2-2 1/2 cups milk
10. Prepare 1/4 tsp celery seed
11. Get 1 pinch cayenne (or a dash of hot sauce) - optional
12. Get 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’s going to wrap this up with this special food new england clam chowder stuck in the midwest recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!