How to Make Favorite New England Clam Chowder Stuck in the Midwest

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, new england clam chowder stuck in the midwest. One of my favorites food recipes. 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 popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. New England Clam Chowder Stuck in the Midwest is something which I have loved my whole life.

To begin with this particular recipe, we have to 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 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. Get 1/2 medium yellow onion - minced
5. Prepare 2 cloves garlic - minced
6. Get 4 tbs unsalted butter
7. Take 1/3 cup all purpose flour
8. Take 1 (12 oz) can evaporated milk
9. Make ready 2-2 1/2 cups milk
10. Get 1/4 tsp celery seed
11. Prepare 1 pinch cayenne (or a dash of hot sauce) - optional
12. Take 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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