Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, new england clam chowder stuck in the midwest. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
New England Clam Chowder Stuck in the Midwest is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. New England Clam Chowder Stuck in the Midwest is something which I have loved my entire life.
To get started with this particular recipe, we must 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:
- Get 1 (10 oz) can baby clams - drained, liquid reserved
- Get 3 medium russet potatoes - peeled, cut to 1/2" dice
- Make ready 2 medium carrots - peeled, cut to 1/2" dice
- Prepare 1/2 medium yellow onion - minced
- Get 2 cloves garlic - minced
- Take 4 tbs unsalted butter
- Take 1/3 cup all purpose flour
- Prepare 1 (12 oz) can evaporated milk
- Get 2-2 1/2 cups milk
- Make ready 1/4 tsp celery seed
- Make ready 1 pinch cayenne (or a dash of hot sauce) - optional
- Prepare to taste salt and pepper
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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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